Colligative property of cryometry in milk

Autores

  • Rafael Alves SANTOMAURO Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0003-0630-0779
  • Paula Santolin MANCUSO Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0002-4848-9541
  • Aryele Nunes da Cruz Encide SAMPAIO Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0003-3648-2382
  • Camila Koutsodontis Cerqueira CÉZAR Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0003-1222-6544
  • Evelyn Fernanda Flores CARON Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0003-4656-893X
  • Fabio Sossai POSSEBON Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0002-0118-6164
  • Juliano Gonçalves PEREIRA Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0002-8713-7506
  • Otávio Augusto MARTINS Universidade Estadual Paulista “Júlio de Mesquita Filho”, School of Veterinary Medicine and Animal Science, Food Inspection Laboratory, Botucatu, São Paulo, Brazil. https://orcid.org/0000-0003-0926-9690

DOI:

https://doi.org/10.5327/fst.00382%20

Palavras-chave:

cryoscopy, density, whole milk, milk quality, non-volatile solutes

Resumo

This study aimed to evaluate the colligative property of cryometry and other analytical parameters of various brands of pasteurized whole milk and UHT whole milk sold in São Paulo State, Brazil. Cryometry measures the freezing point depression caused by non-volatile solutes, providing insights into milk quality and potential adulteration. A total of 40 milk samples from four brands (three pasteurized and one UHT) were analyzed using electronic cryoscopy, density, fat content, lactic acid, and total solids measurements. The cryoscopy method demonstrated high linearity (correlation coefficient of 0.9996), with detection and quantification limits of 0.006 and 0.020 °H, respectively. Significant differences were observed in fat content and density among brands, with the pasteurized brand WMC showing the highest lipid content and density. The lactic acid content in brand WMB was notably lower compared to others. Statistical analysis revealed significant differences in total solids and non-fat solids, with brand WMC having the highest values. The effectiveness of cryometry in assessing milk quality and detecting potential adulterations contributes to improving food safety standards.

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Publicado

2024-11-22

Como Citar

SANTOMAURO, R. A., MANCUSO, P. S., SAMPAIO, A. N. da C. E., CÉZAR, C. K. C., CARON, E. F. F., POSSEBON, F. S., PEREIRA, J. G., & MARTINS, O. A. (2024). Colligative property of cryometry in milk. Food Science and Technology, 44. https://doi.org/10.5327/fst.00382

Edição

v. 44 (2024)

Seção

Artigos Originais