DETERMINAÇÃO ESPECTROFOTOMÉTRICA DE WPNI E HMF EM LEITE UHT ATRAVÉS DA ANÁLISE POR COMPONENTES PRINCIPAIS

During heat treatment milk suffers changes among which whey proteins insolubility and Maillard reaction can be monitored using spectrophotometric methods by determining the whey protein nitrogen (WPNI) and 5-hydroxymethylfurfural (HMF). The aim of this work was the evaluation of heat treatment in commercial UHT milk samples through HMF and WPNI determination by spectrophotometric methods in visible region, using chemometric tools in data analysis. The regression models were fitted and statistical assumptions were tested. The WPNI confidence interval (CI) was (0.91; 3.73) mg mL-1 showing the he...