Direitos autorais da revista brasileira Food & Nutrition

This work was carried out in order to evaluate the composition and physicochemical properties of milk commercialized in Janaúba-MG. It was collected 40 samples of informal milk, 30 of raw milk at reception platform of two dairies, 30 of pasteurized milk type C from three different trademarks and 30 of UHT whole milk also from three trademarks, available in the retailing of the city. The following analyses were carried out in duplicate: titratable acidity (^oD); density to 15°C, fat, protein, ash and crioscopic index (^oH). The carbohydrate percentage was calculated by the difference among the solid constituents (protein, fat and ash). The calculation of total dry extract (TDE) was gotten from the Ackermann's disc and the dry defatted extract (DDE) by the subtraction from the fat content. All the parameters evaluated in pasteurized milk type C and UHT whole milk presented average values in agreement with the legislation. Nevertheless, cooled raw milk presented variations in the physicochemical parameters of inspection, mainly for the analyses results of the acidity, crioscopic index and protein. Therefore, the necessity of measures to improve the quality of the milk which is repassed for dairy industry becomes evident.

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