QUALIDADE DO LEITE UHT COMERCIALIZADO EM CAMPOS GERAIS, MG

Milk is a highly nutritious food, and because of this nutritional abundance it becomes an excellent medium for development of pathogens. This study checked the quality of UHT milk, through physical, chemical and microbiological analysis. Samples (brands A, B and C) were purchased in the local market of Campos Gerais, Minas Gerais State, and separated in two groups (whole and skimmed) for analysis. The physical and chemical analysis consisted of assessing pH, total acidity, soluble solids, restorative test, preservative test, and detecting sucrose and starch. In turn, microbiological analysis evaluated the presence of microorganisms in milk, for example, coliform. The results for pH, titratable acidity and soluble solids complied with the standards set forth, and regarding the presence of preservatives, reconstituting agents and sucrose, results were all negative. The results of the microbiological analysis were also within the standards, once for the counting of total and fecal coliforms, the results were all negative. As for the microbial plate count, results were below the limit.