Qualidade físico-quimica do leite, comercializado em um município da fronteira oeste do Rio Grande do Sul

Abstract

The Normative Instruction No. 76 of November 26, 2018, from the Ministry of Agriculture, Livestock, and Supply, defines milk without further specification as a product obtained from the complete and uninterrupted milking of a healthy cow under hygienic conditions and with good quality feed. Regarding color, taste, and odor, milk is a liquid product of white, opalescent, and homogeneous color, free from strange flavors and odors. These strange flavors and odors, as well as physical contaminants, can often stem from a lack of knowledge of Good Manufacturing and Food Handling Practices, which can result in a decrease in the quality of these foods. Small municipalities in the interior of Brazilian states generally suffer more due to the distance from large centers, limited resources, among other factors. This can lead to a lack of actions that inform and encourage the need for the qualification of family farmers. In recent decades, foodborne outbreaks (DTAs) have become a concerning issue for the health sector, as a large part of food contamination originates from handling, often indicating a lack of technical knowledge among handlers. The present study aimed to investigate the physical-chemical quality parameters of raw cow's milk, informally marketed in a municipality in the West Frontier of Rio Grande do Sul. The physical chemical parameters of Cryoscopic Index, Titratable Acidity, Proteins, Total Solids, Density, and pH presented values in accordance with the specifications in the legislation. However, the Fat Content and Moisture showed samples in non compliance. For the analysis of foreign or fraudulent substances, no added adulterants were detected. It was observed that, among all samples, at least one physical-chemical quality parameter was not in accordance with current legislation. This may be a factor related to informal sales, which are not regulated and inspected. The consumption of these products needs to be studied and monitored to avoid potential health problems for consumers.