Determinação do ponto de congelamento medio do leite de vaca (raça holandesa) da região de Campinas e Taubate

AUTOR(ES)

Luciane Vieira Garcia

DATA DE PUBLICAÇÃO

1994

RESUMO

Considering the limited knowledge of cryoscopy in "B" grade cow s milk in the State of São Paulo (Brazil) and the factors which influence it, the main objective of this research was to elucidate the real situation of milk in the Campinas and Taubaté regions with respect to its freezing point. A significant difference (p≤0,001) was found between the two regions. In the Campinas region, a significant difference was found (p≤0,001) between samples collected in the morning and others collected afternoon. No significant difference (p≤0,05) was found between summer and winter. With respect to the stage of lactation, a tendency for the freezing point to increase as lactation progressed was observed in the winter, and the inverse effect observed in the summer. In the Campinas region, the average value for the freezing point of milk established in this work was -0,543°C ± 3,77. In the Taubaté region, this value was -0,534 °C ± 2,82. Analyses of commercial standard solutions showed that the nominal values did not correspond to the true values. Solutions of 3% potassium biphthalate and 0,85% sodium chloride can be used as standard for cryoscopy.

ASSUNTO(S)

alimentos congelados leite de vaca - taubate (sp) leite de vaca - campinas (sp)

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