Physical-chemical characterization of raw milk for the preparation of traditional milk candy
Resumen
A milk sweetie is a product, with or without the addition of other food substances, obtained by concentration and action of heat. This study aimed to evaluate the quality of raw and skimmed milk used to prepare traditional milk sweets, aiming to maintain quality in the final product. The physicochemical analyses performed were pH, stability by alcohol test, alizarol test, density, acidity by Dornic method, moisture, soluble solids, reductase, and tritium. For the preparation of the product, milk standardization was performed and its acidity was corrected to 13°D. The physicochemical analyses of the milk suries used for the production of milk conformed, except for moisture for skimmed milk.
Esta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.
Derechos de autor 2023 Angelica Campos Silva, Lara Alves da Mata, Delson Pinto Rodrigues Filho, Jeffaynne dos Santos Brito Camara Vasconcelos, Daniel Pinheiro da Silva Reis, Rosalma da Cruz Marinho, Camila Rocha Menezes, Maria Eduarda Barbosa do Amaral, Maria Sthefany da Silva Bezerra##plugins.themes.gdThemes.article.Authors##
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Angelica Campos Silva
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Lara Alves da Mata
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Delson Pinto Rodrigues Filho
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Jeffaynne dos Santos Brito Camara Vasconcelos
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Daniel Pinheiro da Silva Reis
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Rosalma da Cruz Marinho
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Camila Rocha Menezes
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Maria Eduarda Barbosa do Amaral
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Maria Sthefany da Silva Bezerra