Análises físico-químicas em amostras de leites semi-desnatados: com lactose e sem lactose
Milk is a food of prime importance due to its nutritional quality. Nowadays the new technologies pointed to development of dairy products with reduced levels of lactose, since a large number of cases of hypoactasia have been diagnosed. The milk available in supermarket chains is mostly semi-skimmed...
| Principais autores: | Ferreira, Aline Thainara Duarte, Levandoski, Doriana Maria Ziergiebel, Favoreto, Vanessa Zangalli |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/16730 |
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| Resumo: |
Milk is a food of prime importance due to its nutritional quality. Nowadays the new technologies pointed to development of dairy products with reduced levels of lactose, since a large number of cases of hypoactasia have been diagnosed. The milk available in supermarket chains is mostly semi-skimmed UHT (ultra high temperature) and is subjected to enzymatic hydrolysis processes. Considering that the standardization established for the processing of this type of product comes from the suppliers of the enzymes, the present work seeks to make a comparative with some physicochemical characteristics of the milk with reduced lactose content and the milks that were not submitted and this process. The physico-chemical analyzes used were the measurement of pH, total soluble solids, cryoscopy, color and density. The comparison of the results showed that the most significant changes were related to the color, because the hydrolysis causes the lactose break in reducing sugars more reactive than the lactose itself (Maillard reaction), and in the Cryoscopy that showed a decrease around 33% at freezing temperature. |
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