FACTORS THAT AFFECT THE THERMAL STABILITY OF BOVINE MILK AND THE USE OF ALCOHOL TEST IN THE MILK INDUSTRY – A REVIEW

Autores

  • Patricia Pinto da Rosa Federal University of Pelotas, Post Graduate Program in Animal Science (PPGZ), Av. Eliseu Maciel Box 354, Capão do Leão, Brazil.
  • Bianca Pio Ávila Federal University of Pelotas, Post Graduate Program in Food Science and Technology (PPGCTA)
  • Isabelle Damé Veber Angelo Federal University of Rio Grande do Sul , Animal Science Graduate Program (PPGZ), 7712 Bento Gonçalves Ave. – Porto Alegre, RS, Brazil
  • Paula Moreira da Silva Federal University of Pelotas, Post Graduate Program in Animal Science (PPGZ), Av. Eliseu Maciel Box 354, Capão do Leão, Brazil
  • Rodrigo Garavaglia Chesini University of São Paulo, Graduate Program in Animal Nutrition and Production (PPGNPA); 225 Duque de Caxias Norte Ave., 225. Pirassununga, SP, Brazil.
  • Gilliany Nessy Mota Federal University of Pelotas, Animal Science Graduate Program (PPGZ), 354 Eliseu Maciel Ave., Capão do Leão, RS, Brazil
  • Pamela Aristimunho Sedrez Federal University of Pelotas, Graduate Program in Parasitology (PPGP), Eliseu Maciel Ave. (with no number) Capão do Leão, RS, Brazil.
  • Tiago Albandes Fernandes Federal University of Pelotas, Animal Science Graduate Program (PPGZ), 354 Eliseu Maciel Ave., Capão do Leão, RS, Brazil.
  • Milena Bugoni University of São Paulo, Graduate Program in Animal Nutrition and Production (PPGNPA); 225 Duque de Caxias Norte Ave., 225. Pirassununga, SP, Brazil.
  • Victor Fernando Buttow Roll Federal University of Pelotas, Animal Science , 354 Eliseu Maciel Ave., Capão do Leão, RS, Brazil.

DOI:

https://doi.org/10.3738/21751463.3734

Palavras-chave:

casein, chemical composition, stability, milk quality

Resumo

The dairy industry requires good quality milk with an adequate yield that does not affect the industrial process. Therefore, to produce safe food for consumers aiming to increase the shelf life of the product, the before mentioned industry makes use of heat treatment (pasteurization or UHT – Ultra-high Temperature processing). Milk must have adequate quality and high-temperature resistance; otherwise, thermal stability problems may occur. The alcohol or alizarin test is used in dairy farms to identify milk samples that present over the normal acidity and to measure their stability before being transported to the consumer market. Thus, the objective of this review was to search, in the literature, for evidence regarding the factors that interfere in the heat stability of milk and the use of the alcohol test. False-positive results are usual in samples that make use of that test, showing cases of unstable non-acid milk and putting in jeopardy the reliability of the results.

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Publicado

30.11.2020

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