Análise físico-química e pesquisa de adulterantes químicos em leite UAT comercializado na cidade de Itumbiara-GO

Abstract

Milk “UAT” (Ultra High Temperature, or UHT ultra-high temperature in English), the homogenized liquid milk which has been submitted for two to four seconds at a 130ºC to 150ºC temperature by a thermal process continuous stream immediately cooled to a temperature below 32ºC and packed under aseptic conditions in sterile, hermetically sealed packaging. In this work they were performed analyzes physical and chemical analysis and adulterants, in order to check the of UHT milk sold in the city of Itumbiara GO. They were collected five samples of different brands were collected from November 2014 to May 2015, to perform the characterization of the product and fraud research by reducing acidity, density restorative and chemical preservatives. Was found in one of UHT milk brand collected in November 2014, nitrate levels between 10-25 mg/L, which is a substance not allowed to be added in the UHT milk according to the law. The other adulterants and physicochemical features research were according to the legislation for the product. Brazilian law considers fraud adding foreign substances to avarage milk composition that may occur from the source of production to the marketing stage. Through the analysis results, it appears that it is increasingly important to keep track of the parameters of quality of products on the market, since the UHT milk has significant importance both for nutritional and commercial benefits because this beverage is widely consumed by children, adults and seniors.