Milk quality and characterization of different geographic regions of Brazil: a literature review

Abstract

Milk is a rich source of nutrients that are important for human health. Due to its high nutritional value, it is considered an ideal substrate for the proliferation of pathogenic and deteriorating micro-organisms. Therefore, some control measures are necessary to guarantee the quality of milk and dairy products. The aim of this review is to present the main quality parameters in accordance with Brazilian legislation, as well as to provide data and studies on the characteristics and quality of milk in different regions of Brazil. For this purpose, besides consulting the legislation, articles were used located by the following keywords: "Milk quality", "Milk preservation" and "Milk storage", in the databases "Google Scholar", "SciELO" and "LILACs". It was found that even with control and regulation of dairy farming, failures can still occur in the various regions of the country, which can be minimised with technical assistance and rural extension.

Efeito hipoalergênico das proteínas do leite A2A2

“…A composição do leite se trata de uma combinação de elementos sólidos em água, sendo estes, em porcentagem, em um valor aproximado de 12 a 13% do leite e a água representa 87%. Lipídios, proteínas, carboidratos, vitaminas e sais minerais são considerados os mais relevantes elementos sólidos do leite, sendo estes decisivos para que seja composto a estrutura, propriedades funcionais e aptidão do leite para seu processo (Sommer & Richter, 2022).…”