Interferência dos adulterantes sacarose e amido, na análise do leite cru por espectroscopia pela transformada de Fourier

• Ano de defesa: 2017
• Autor(a) principal: Daniela Cristina Solo de Zaldívar Ribeiro
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Leite cru; Análise composicional; Sacarose; Adulterante; Amido; Ciência animal
• Link de acesso: http://hdl.handle.net/1843/SMOC-AKMQ9W

The objective of this work was to analyze the raw milk composition readings obtained by FTIR spectrophotometry, and somatic cells count and total bacterial count by flow cytometry after starch and sucrose addition. The raw milk was adulterated with three concentrations of starch and sucrose (0.1%, 0.5% and 1%) in vials containing bronopol or azidiol and stored at two temperatures (7 ± 2 ° C and 25 ± 2 ° C) . The analyzes were performed after 0, 3, 24, 48, 72 and 168 hours of storage. Multiple linear regression model was used for statistical analysis. The addition of starch and sucrose resulted in a significant change (p <0.05) for all dependent variables. Starch resulted in an increase in the IR results for fat, protein, lactose, total solids (TS), solids nonfat (SNF), SCC and TBC and decrease in casein, milk urea nitrogen (MUN) and freezing point. The addition of sucrose led to increased IR results for lactose, TS, SNG and MUN, while protein, casein, freezing point and SCC decreased. This work evidences the importance of the adulterants monitoring in milk since they affect the analytical results of milk quality, obtained by electronic methods.