Determination of the total solids of fermented milk, UHT milk, and milk cream: evaluation of an simplified methodology

Abstract

The milk and dairy products dry extract is a fraction of extreme importance on the quality and nutritional indicative of these meal. In the case of milk, nutritional value and the ability to produce derivatives like cheese, yoghurt and butter are inherent of the dry fraction. The aim of this research, was to evaluate the drying kinetics and compare the performance of different analytical methodologies to determining the total dry extract of whole UHT milk, cream and fermented milk. The experimental design was completely randomized (DIC), with three treatments and three repetitions for each product, being the analysis performed in duplicate. The methodologies used for UHT milk were AOAC (1998), Pereira et al. (2001) and the Petri dish without purified sand and no glass bead. The drying was done in oven at 102 ± 2 °C. The results was submitted to analysis of variance (ANOVA), regression and the final media of dry extract, Tukey's test for significant results at the level of 5% probability and the determination of the curves of drying. The differences between the methods were not significant indicating that any of them can safely be used in determining the total solids of the products researched. The Petri dish method was more efficient in drying speed, cheaper and simpler to execute to researcher and students that aim alternatives in lab analysis.

Keywords

• creme de leite
• leite fermentado
• leite uth integral
• extrato seco total
• metodologias analíticas