QUALITY OF UHT INTEGRAL AND UHT SHIMMILK COMMERCIALIZED IN THE SÃO JOAQUIM DA BARRA CITY, SP, BRAZIL

Abstract

The aim of this work was to analyse same physical and chemical characteristics of milk UHT integral and UHT shimmilk commercialized in the San Joaquim da Barra/SP, situated in the San Paulo state, and to compare the results with the present legislation. Its was analysed 4 UHT milk integral type and 4 UHT milk shimtype about acidity, pH, soluble solids, moisture content, desinty and protein teor is fer. The results shower that about the protein teor, soluble solids and pH of UHT milk attended the standards in the literature for milk, but with respect to the values of acidity with the exception the C, it may be concluded that the brands of milk aren’t adequate for consumption because they are in disagreement with the standards cited in the literature. In general it was concluded that there is need for further studies in view that milk is an essential food for humans and animal.