Estudo comparativo da qualidade físico-química do leite em pó integral do programa “Leve Leite” com duas marcas comercializadas em São Paulo

Abstract

With consuming rates rising, the need for a product with longer shelf life arose: powdered milk, obtained by dehydration, utilising strategies that envolve unitary operations of evaporation, freeze- drying or spray drying, the final product is a dry extract and a small amount of water. This project assessed the quality of milk from the program “Leve Leite” (Sample “A”), by São Paulo’s Government comparing it with two brands sold in São Paulo, named “B” and “C” and the valid quality levels in Brazil, its characteristics were analysed by reconstitution test, acidity determination, humidity, incineration residue and density. Tests were performed in triplicate for each method and sample. The reconstitution of the three brands remained stable and without precipitation. Lactic acid acidity fluctuated from 16,51 to 17,19 mL of NaOH 0,1N/10g of SNG, staying inside the values indicated by the legislation. The moisture level in sample three varied from 0,49% to 1,88%, within the acceptable level. Density was from 1,0232 to 1,0242 with unsatisfactory results regarding the parameters used. In the residue incineration tests, only sample C remained within the allowed value, with 6,1% ± 0,37. Values that were above the recommended by the legislation are explained by influences on packaging, storage conditions, handling and possible adulterations.