Subject(s)
Animals , Cultured Milk Products , Nutritive Value , Reverse Osmosis/methods , Chemical Phenomena , Food Analysis , Food TechnologyABSTRACT
o soro de leite é o subproduto oriundo da fermentação de derivados lácteos e apresenta elevado valor funcional e nutricional. Neste sentido, buscou-se avaliar as características físico-químicas (acidez titulável em °D, °Brix, densidade, extrato seco total, gordura total, pH, temperatura) e microbiológicas (coliforme total, coliformes termotolerantes e micro-organismos aeróbios mesófilos) em amostras (soro pasteurizado, soro armazenado, água de osmose e soro concentrado) oriundas de diferentes etapas do processamento do soro de leite doce de uma planta fundamentada em osmose reversa. Verificou- se que o soro de leite concentrado obtido apresentou estabilidade microbiológica quando imediatamente submetido à osmose inversa, além disso, as propriedades físico-químicas avaliadas atenderam aos requisitos técnicos e sanitários estabelecidos em lei. (AU)
Whey is the by-product originating from dairy fermentation and presents high nutritional and functional values. In this sense, the aim of this study was to evaluate the physicochemical [titratable acidity (ºD), Brix, density, total solids, total fat, pH, temperature] and microbiological parameters (total coliforms, thermotolerant coliforms and mesophilic aerobic microorganisms) in samples from different stages of processing sweet whey from a plant based on reverse osmosis (pasteurized whey, whey stored, reverse osmosis water and concentrated whey). In any case, it was found that the obtained concentrated whey presented microbiological stability when subjected to immediately reverse osmosis, besides the physicochemical properties values achieved the technical and sanitary requirements established by law. (AU)
Subject(s)
Animals , Cultured Milk Products , Nutritive Value , Reverse Osmosis/methods , Chemical Phenomena , Food AnalysisABSTRACT
The combined use of internal standardization with collision and reaction interface in an inductively coupled plasma quadrupole mass spectrometer (ICP-QMS-CRI) was evaluated. The behavior of several elements (Ba, Cd, Co, Cr, Cu, Li, Mn, Mo, Pb, Sb, V and Zn) was studied by introducing H(2) or He through the skimmer and sampler cones of the CRI device and by using In, Rh and Sc as internal standards. Certified reference material of trace elements in water (NIST 1643e) was used to evaluate the performance of the method. A vinegar sample and mixed food diet standard reference material were directly introduced into the equipment as complex matrices for Cr and V determinations. Improvements in accuracy and precision were attained combining both strategies. The introduction of H(2) through the skimmer cone was the best way to overcome polyatomic ions formation and to improve SBR and BEC values for several elements. The use of Sc as internal standard improved the performance of ICP-QMS-CRI.