Leite de Cabra: diagnóstico de qualidade na mesorregião da zona da mata mineira e estudos das alterações do leite armazenado por sete dias em condições laboratorias

Abstract

Goat's milk has become popular in Brazil. The consumption of fluid milk and fine cheese grows within the population allergic to cow's milk, or that is interested in the peculiar taste of goat's milk. This increase in consumption is associated with the publication of a legislation that regulates and stimulates the production of goat's milk. At national level, IN 37 (2000) determines the RTIQ of goat's milk, and at state level, Law 19.583 provides for the manipulation and artisanal processing of goat's milk. In order to increase the production and consumption of goat milk, it is essential that the community is aware of the quality of goat's milk produced. In Minas Gerais, the region of the zona da mata stands out as a producer of goat's milk, but in some cases this production is the secondary activity of the producers who traditionally grow coffee. This region of the state is also influenced by a goat milk processing industry that collects raw milk weekly, forcing the producerss to keep the milk under refrigeration for seven days without heat treatment. In this way two experiments were delineated. The first one was to diagnose the quality of goat's milk in the mesoregion of zona da mata, carrying out physical-chemical and microbiological analyzes. The studied milk presented high levels of proteolysis and lipolysis, as well as counting of total psychrotrophic microorganisms, proteolytic, lipolytic and elevated aerobic mesophiles. In 92.8% of the studied properties the total bacterial count is higher than the limit accepted by the law. It is concluded that the quality of raw and goat milk marketed in the zona da mata area is low and the data indicate that the milk derived from this milk may present dubious quality and flavor. The second experiment studied the degradation of raw goat's milk refrigerated at 4 ° C in the laboratory. Seven samples with 0, 2, 4, 6 and 7 days of refrigeration were evaluated. Physical-chemical, microbiological and cheese yield analyzes were performed. No physical-chemical analysis showed statistical effect among the treatments. As for microorganisms, aerobic mesophiles, total psychrotrophic and lipolytic, no statistical effect was detected in the contrasts of interest. The proteolytic psychrotrophic count at day 0 is different from day 7 (p = 0.0005). The yield of the cheese did not show statistical difference, but when considering economic values the loss becomes significant.