Composição do leite com instabilidade da caseína

Abstract

In the present study, it was determined the composition of milk non-acid and non-mastitic with casein instability from dairy farms of Santa Vitória do Palmar, Rio Grande do Sul, Brazil, between April 2002 and March 2003. The samples were subjected to titratable acidity, somatic cell count (SCC), to discard milk with casein instability due to acquired acidity or mastitis; alcohol test and fat, protein, lactose and total solids contents. The samples with positive alcohol tests, SCC lesser than 1.28×10 6mL -1 and acidity lesser than 18°D were considered as milk with casein instability. The mean of fat content of instable milks (3.30%) was significantly higher than that of normal milk (3.04%). Lactose content was lower in instable milks (4.16%) than in normal milks (4.33%). Protein and total solids contents not showed significant difference between normal milk and instable milk. During autumn, the rates of fat content in milk with casein instability were higher than in the other seasons.