Quality of Raw Milk Delivered by Rural Producers for a Dairty Factory in the Southwest Region of Paraná, Brazil

Abstract

Milk is a natural food, rich in several nutrients which help in the development of organisms and functions as nutrition for most species. In order for this food to guarantee its nutritional value, it must follow some physical, chemical and microbiological standards. In this work, the physical-chemical quality of the milk produced in the city of Saudade do Iguaçu, Paraná, was evaluated, delivered to a large dairy factory for food production. Fifteen samples of raw milk were collected, which were submitted to analysis of acidity, fat, cryoscopy, density, presence of antibiotic, alkaline substances, chlorides and starch. Comparing the results obtained to the standards of the Normative Instruction 51/2002, it was confirmed that the densities of the samples were normal. For acidity, there was a non-standard result (sample 11); in the cryoscopy there were two results that did not fit the parameters (sample 1, sample 11), and for fat two samples had a high value (sample 8, sample 11). Samples 1 and 11 were not suitable for production and consumption of dairy products, and proper disposal of samples was necessary. Most of the samples presented satisfactory results according to the legal standard of the federal health legislation of milk quality. Index Terms-Physical-chemical properties, Quality of the Milk, Quality standards. I. INTRODUCTION Milk is considered to be one of the most complete foods that exist because it has a high nutritional value, fundamental for the human diet; it is source of proteins, lipids, carbohydrates, minerals and vitamins [1]. According to the Normative Instruction-IN 51/2002 of the Ministry of Agriculture, Livestock and Supply (MAPA), milk is understood to be the product of complete and uninterrupted