Food Science and Technology (Campinas)
On-line version ISSN 1678-457X
MARTINS, Ana Maria Centola Vidal et al. Effect of UHT (Ultra High Temperature) processing on the physicochemical characteristics of milk. Ciênc. Tecnol. Aliment. [online]. 2008, vol.28, n.2, pp. 295-298. ISSN 1678-457X. http://dx.doi.org/10.1590/S0101-20612008000200005.
With the aim of analyzing the physicochemical characteristics of UHT milk during its industrialization and comparing the results with the Brazilian legislation, 150 samples collected in six stages, in different processing phases, were analyzed, being 60 samples of raw milk, 60 of pasteurized milk and 30 of UHT milk. The samples were submitted to the analysis of Dornic acidity, density, fat content, total solids, solids-non-fat, freezing point, pH, methylene blue reduction, stability to 68% alcohol and screening for peroxidase and alkaline phosphatase enzymes. The results indicated that the mean values of total solids and solids-non-fat and freezing point, were in some collections, lower than the limits established in the Brazilian legislation, demonstrating a possible increase in milk water content.
Keywords : raw milk; pasteurized milk; UHT milk; physicochemical characteristics.