Características físico-químicas do leite cru refrigerado entregue em uma cooperativa no estado do Rio de Janeiro Physical-chemistries characteristics of refrigerated raw milk from a cooperative in Rio de Janeiro

The objective of this study was to evaluate milk physical and chemical characteristics, such temperature, alizarol, acidity, relative density, fat content and milk cryoscopy; and when identify possible problems to milk quality. It is fundamental the attendance of requirements established in the regulations in order to guarantee the safety of animal products. To this, 55 samples of refrigerated raw milk were collected from a dairy coopeartive in Rio de Janeiro and then analyzed. The obtained data were compared to legal limits in Brazil. Temperature average was 9,44oC. Eighteen percent of samples were out of temperature and fifteen were out of alizarol patterns. To acidity the average was 15,44o D. In relation to density analyses and fat content, all were inside the conformity patterns. Two samples were out of limits to milk crioscopy. Then it is necessary to improve milk production and caption. For that, educational approaches and inspection service actions are important tools that should be used to improve conditions and to influence positively the milk quality in Brazil.