Composição físico-química do leite de vacas na região de Parintins/AM

Abstract

Milk is a food that has great relevance due to its nutritional benefits, the quality of milk is one of the main factors for the dairy sector and its consumers, the , physical-chemical parameters are established by the normative instructions for measuring the quality and safety of the processing of this raw material, the present work had for objective to evaluate the physical-chemical composition of milk from cows in the city of Parintins/AM. Samples were collected once a month, during three months (November, December, January), in three milk producing properties belonging to the Parintins region. The samples were evaluated in relation to protein, fat, lactose, total solids, salts, defatted dry extract, freezing point, and pH through ultrasonic milk analyzer equipment, at the Dairy Quality Laboratory (LABLAC) at the Federal University of Amazonas (UFAM) Parintins. The average results found were compared according to Normative Instruction No. 76 (IN-76) of November 26, 2018. For statistical evaluation, the parameter results were correlated with the order of delivery and the three months of collection. There was no statistical influence (P>0.05) for the order of delivery regarding the analyzed parameters. For the parameters of defatted dry extract, lactose, salts and pH, there was a significant difference (P<0.05) between the months of collection. As a result of the vegetation characteristics of the municipality of Parintins, between floodplain areas (flooded areas), upland areas and the frequency of rainfall during the months of sample collection, it was possible to observe that these are one of the factors responsible for the variation in milk components between the three months of collection.