Determinação de pH e teor de sólidos solúveis de leite em pó integral e desnatado comercializado na cidade de Goiânia

Abstract

Milk is an essential food in human and animal food, due to its high nutritional value. Powdered milk stands out for its greater durability and ease of storage, maintaining characteristics similar to fluid milk. Its quality can be evaluated by physicochemical parameters, such as pH and total soluble solids (°Brix). The objective was to evaluate the physicochemical quality of whole and skimmed milk powder from different batches of the same brand. The samples were purchased in shops in Goiânia and reconstituted according to the manufacturer's recommendations. pH analyzes were performed with pHmeter and total soluble solids (°Brix) by refractometry, with comparison between the batches. Variation in °Brix values was observed between batches (11.6 to 14.8), more evident in whole milk. Skimmed milk showed less variation. The pH remained constant in all samples. It is concluded that the products presented adequate quality, meeting the expected standards, as recommended in the official documents. The variations observed did not compromise the quality, but may indicate the influence of processing and storage factors.