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Uso da acidez titulável no controle de qualidade do leite humano ordenhado
| Content Provider | Semantic Scholar |
|---|---|
| Author | Cavalcante, Jorge Luís Pereira Telles, Francisco José Siqueira Peixoto, Maria Lopes Rodrigues, Rita De Cássia Barros |
| Copyright Year | 2005 |
| Abstract | The physiochemical profile of the human milk milked raw (HMMr) with titratable acidity above 7oD after 15 days of freezing, the tenors of cream, total fat and energy value was determinated. In the control step, the absolute values of cream, total fat and energy value (N=3887) were determinated for the method of the creamatocrit, and the titratable acidity (N=4204) of the HMMr were determined for a method adapted of cow milk. In the test step, there was determined the tenor of cream, total fat and energy value of samples (n=66) with acidity above 7oD stored between -10oC and -18oC by 15 days. The titratable acidity varied from 0.5 to 21oD (3.52 ± 2.45oD), and the tenors of cream, total fat and energy value were, respectively, 4.90 ± 0.25%, 4.49 ± 0.26% and 617.47 ± 17.37 Kcal / Liter. There was significant reduction in the tenors of cream (6.45 ± 2.28% for 5.79 ± 2.57%), total fat (4.0 ± 1.81% for 3.49 ± 1.76%) and energy value (716.27 ± 176.59Kcal / Liter for 666.82 ± 171.90Kcal/Liter) with p < 0.05. The use of the test of the titratable acidity constitutes one important tool in the quality control of the HMMr. |
| Starting Page | 103 |
| Ending Page | 108 |
| Page Count | 6 |
| File Format | PDF HTM / HTML |
| DOI | 10.1590/S0101-20612005000100017 |
| Volume Number | 25 |
| Alternate Webpage(s) | http://www.scielo.br/pdf/cta/v25n1/a16v25n1.pdf |
| Alternate Webpage(s) | https://doi.org/10.1590/S0101-20612005000100017 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
