| Entrar

AVALIAÇÃO DA PASTEURIZAÇÃO EM LEITE COMERCIALIZADO NA REGIÃO DE UBERLÂNDIA-MG

Doi: 10.47094/978-65-6036-585-8/184-193

PALAVRAS CHAVE: Fosfatase. Peroxidase. Legislação.

KEYWORDS: Phosphatase. Peroxidase. Legislation.

ABSTRACT:
Milk is a universal food widely consumed throughout the world, important in the human diet. It has a complex matrix made up of proteins, carbohydrates, minerals, vitamins. To reduce the microbial load, pasteurization is used, this process can promote the reduction or elimination of pathogenic microorganisms. In this work, it was determined through Normative Instruction No. 68, which establishes official physical-chemical methods for controlling milk and dairy products, the presence or absence of inherent enzymes (phosphatase and peroxidase) in pasteurized milk.

Autores

  • Alexandre Bicalho do Amaral

  • Diva Mendonça Garcia

  • Elaine Alves dos Santos

  • Fernanda Heloisa Litz

  • Geisa Juliana Gomes Marques Fortunato

  • Kamila Silva Mendes

  • Karina de Araújo Dias Lopes

  • Larissa Silva Couto

  • Manoel Soares Soares Júnior

  • Marcella Alvares Vieira

  • Márcio Caliari

  • Vitor Hugo Pacheco Jardim

Download