Estudo da dependência da qualidade do leite condensado coroa azul produzido pela fábrica Protal-produtos alimentares com o tempo e a temperatura de conservação

Abstract

This report is the product of a 4-month pre-professional internship at the factory Protal-Produtos Alimentares and carrying out laboratory tests related to the topic under study. The work consisted of studying the influence of milk storage time and temperature condensate produced by the Protal plant in the variation of physical-chemical parameters, microbiological and organoleptic, since it is always present in the diet not only directly but also through its derivatives and it is a product that it can easily deteriorate if kept under unsuitable conditions. It is based on determination of physical-chemical parameters (viscosity, refractive index, total solids, fat and sucrose), microbiological (total bacteria count and Staphylacocus count) and organoleptics (taste and appearance) that define the quality of the milk. Were chosen samples at random, with the times of 6 and 9 months, kept at 25 and 30 0 C. assays were made using direct, drying, Roese-Gottlieb and polarimetric methods for the determination of the physical-chemical parameters, total bacterial count and Staphylacocus in the petri dishes for the microbiological part and using the taste and appearance for the organoleptic part. All methods used for this work were provided by the factory. After obtaining the experimental data, it was possible to analyze the factors time and temperature of conservation with the help of the t-test comparing an experimental average with a value known and the unimodal ANOVA test to assess the contribution level of the factors temperature and / or storage time for the variation of physical-chemical parameters. All the tests were carried out at the 95% confidence level. All analyzes were carried out successfully despite some results having escaped a little compared to expected. (TRADUÇÃO NOSSA)