PHYSICOCHEMICAL QUALITY ASPECTS OF MURRAH BUFFALO MILK CARAMEL SPREAD, FROM FRESH AND STORED MILK

Abstract

ABSTRACT: The aim of this work was to evaluate some physicochemical quality aspects of Murrah buffalo milk caramel spread, from fresh and stored milk for nine months. For the work, the milk after milking was transported to the Federal University of the West of Pará - UFOPA, pasteurized and pasteurized. Part of the fresh milk was used to immediately produce the buffalo milk caramel spread, and part was frozen in a freezer at -18ºC, and then processed. To determine the physicochemical quality, pH, moisture, ash and acidity in lactic acid were analyzed by comparing two treatments (treatment 1: fresh milk and 2: stored milk), with 6 replicates each, for all analyzes. The data were submitted to the comparison of means, applying the test T (P <0.05). Values of pH 7.02 and pH 6.87 were obtained; 3.54 and 5.21% humidity; 1.46 and 1.76% for ash and 3.61 and 3.24% of lactic acid for acidity in treatments 1 and 2, respectively. The buffalo milk caramel spread corresponding to the treatments 1 and 2, present physicochemical characteristics within the current standards recommended by the Brazilian legislation. The present study presented results in which it is feasible to use fresh or stored quality milk for the elaboration of buffalo milk caramel spread in relation to aspects of physico-chemical quality. In addition, the results obtained with the present study may serve as parameters for future work with buffalo milk caramel spread.KEYWORDS: Buffalo farming, Food technology, Shelf life.