Quantificação do teor de proteínas e lactose do liofilizado do leite de cabra

The milk is a fluid secretion of the female of all species of mammals and as the nutritional and physiological requirements of each mammalian species are peculiar to each, the milk composition shows remarkable cross-species diversity. Goat's milk is one of the most complete foods and their importance is based on its high nutritional value, such as wealth of proteins, which are ingredients of the most valued for its excellent nutritional, technological and functional properties, and the presence of lactose, an important glycides in food and used as an energy source. In Brazil, the goat milk is gaining growing market in form of pasteurized milk, pasteurized frozen, such in as form milk powder. The industrialization of milk and goat derived is a necessity for most producers in Brazil by lack of choice to market it in nature. Natural products dehydrated by lyophilization are currently occupying the highest level of quality and convenience in industrial environments, replacing with advantages in the practicality the fresh products and in the quality, synthetics products. Of the components present in milk, lactose and proteins are one of the most important. The proteins have a high nutritional value because they contain all the essential amino acids; Lactose is a reducing sugar of the milk and is energetic material source for various biotechnological processes and raw material for pharmaceutical and food industry. The present study determined the lactose content by the DNS-acid dinitrosalicylic method and the amount of total proteins, carried out by semi-micro Kjeldahl method with adaptation to nitrogen (N) present in the lyophilized of the goat milk of the Alpine Brown breed. The results of analyzes of the lyophilised generated satisfactory results for the lactose, presenting itself a 4,66%, content of which is consistent with values found in the literature. The amount of protein found in the material (9,57%) showed above than what was found in the literature. However, research indicates that the protein values, lipids and lactose increase in the course of lactation and other factors such as race, how to collect, genetic selection, health, diet, age, number of births, among others, could affect the milk composition.