CARACTERÍSTICAS FÍSICO-QUÍMICAS E SENSORIAIS DE TRÊS MARCAS DE LEITE DE VACA PASTEURIZADO E COMERCIALIZADO NA CIDADE DE ALFENAS-MG

Abstract

Cow milk is considered one of the most complete feed due to it's high protein value, minerals and for being an important source of calcium. The major concerns about physic-chemical quality are related to the removal of own chemichals in it's composition or adition of fo reign substances and the efficiency of heat treatme nt. Aiming to evaluate the physico-chemical and sensory quality o f pasteurized milk sold in Alfenas - MG, samples of three different brands of milk were subjected to physicochemical and sensory evaluation. The collected data were subje cted to analysis of variance and Tukey test (p<0,05). In physico-che mical assessment, the brands 1 and 3 were within th e standards set by IN No 51 while the brand 2 showed titratable aci dity and density at 15°C incompatible with the law. On sensory analysis, the brand 2 received the worst grades, wi th extremely low values of taste and aroma. Therefo re, two of three milk brands sold in Alfenas-MG had physic-chemical and sensorial quality according to the legislation standards and the sensorial rejection of the brand 2 calls upon t he changes found in the physico-chemical analysis.