Not acid unstable milk and factores affecting the stability of milk ; LEITE INSTÁVEL NÃO ÁCIDO E FATORES QUE AFETAM A ESTABILIDADE DO LEITE

Milk stability refers to the relative resistance of milk to withstand industrial heat treatment without undergoing coagulation. The stability of milk to the alcohol test is, in principle, used to identify milk samples with high bacterial contamination, due to poor hygiene and conservation conditions during primary production, which causes lower stability during heat treatment. However, protein precipitation may occur in the alcohol test, without acidity above 0.18 g/lactic acid/100 ml of milk, called unstable non-acid milk, which is a problem that affects dairy herds and/or dairy industries, which is characterized by the loss of protein stability, which results in precipitation in the 72% alcohol test without having acidity above 0.18 g/lactic acid/100 ml of milk, generating damage to all links in the chain, since milk, even suitable for processing, without high acidity is rejected or undervalued by the industry. In Brazil, the incidence of unstable non-acid milk still requires diagnosis due to the lack of research work, as it is a multifactorial problem, as the thermal stability of milk is one of the important factors in increasing the shelf life of dairy products. , guarantee adequate processing conditions and provide greater quality to the end consumer. ; Estabilidade do leite refere-se à resistência relativa do leite em suportar o tratamento térmico industrial sem sofrer coagulação. A estabilidade do leite ao teste do álcool em princípio, é utilizada para identificar amostras de leite com alta contaminação bacteriana, devido as más condições de higiene e de conservação durante a produção primária, o que causa menor estabilidade durante o tratamento térmico. No entanto, Pode ocorrer precipitação da proteína no teste do álcool, sem, haver acidez acima de 0,18 g/ácido lático/100 ml de leite , denominado de leite instável não ácido, que é um problema que acomete rebanhos leiteiros e/ou indústrias lácteos, que se caracteriza pela perda de estabilidade da proteína, o que resulta em precipitação na prova do álcool ...