Avaliação da qualidade físico-química do leite de búfalas (Bubalus bubalis) do município de Barreirinha e da comunidade de São Francisco Caramuri/AM

Abstract

Dairy buffalo farming stands out mainly for the constituents present in milk, which have high levels of total solids (proteins, fat, lactose, vitamins and salts) and amino acids, which compared to the values observed in bovine milk are higher, increasing the added value of the product. . Therefore, the objective of this work was to evaluate the physical-chemical quality of milk from buffaloes in the municipality of Barreirinha and Comunidade São Francisco Caramuri/Am. The experiment was conducted on two properties in the municipality of Barrerinha (Coordinates: -2.79335, -57.0705, 330 km from the capital Manaus – AM) and on a property in the São Francisco do Caramuri Community (Coordinates: -3.0701004, -59.3874805 , 164 km from the capital Manaus - AM) located on the border of the municipalities Manaus, Rio Preto da Eva and Itacoatiara. The data collected came from milk samples from buffaloes of the Murrah breed and its crossbreeds. Sample analyzes were carried out at the Institute of Social Sciences, Education and Animal Science (ICSEZ), of the Federal University of Amazonas (UFAM), in the Quality Laboratory of Dairy (LABLAC). Samples were collected every two months, during the period from March 2023 until June 2023 for analysis of physical-chemical composition. Order handling was carried out twice a day. The first in the early morning and the second in the late afternoon. For statistical evaluation, the parameter results were correlated with the three properties, birth order and body condition score, with no significant difference (P<0.05). According to the data obtained through the analyses, property 2 (1.99%) has a fat content below the value foreseen in IN 76, while property 1 (3.09%) complies with the requirement. Regarding the fat content of property 3, this expressed value is high when compared to the value proposed by legislation. The study shows the need to carry out new research regarding the physical chemical composition of buffalo milk to establish standard values for the analyzed parameters.