Milk: to be or not to be? here's a question! ; Leche: ¿ser o no ser? esa es la cuestión ; Leite: ser ou não ser? eis a questão!

Milk is an essential food in human food, as it is an important source of carbohydrates, proteins, vitamins and minerals, essential nutrients for a long and healthy life. Due to the vulnerabilities, from production to shelf availability to the end consumer and as a food widely consumed by all age groups and people of all social levels, closer vigilance is required to combat tampering and abuse. product fraud. The simple practice of adding water to milk is cited as one of the most common adulterations, used to increase its volume and the producer's profits, which is a crime and an affront to consumer rights. This paper aims to present theoretical and practical discussions, based on empirical surveys in a specialized laboratory, aimed at analyzing the quality of milk and identifying its adulteration. The work was developed at the Dairy Laboratory of the Department of Food Engineering of the Federal University of Ceará as a didactic activity in the discipline of Raw Materials of Animal Origin. The tests were performed taking samples of adulterated milk, by means of standard tests such as: Alizarol, pH, density, Dornic, among others. From the observations and analyzes made it was possible to conclude the importance of measuring the quality of milk through all the physical-chemical tests presented and to ensure a healthy product to the consumer. ; La leche es un alimento esencial en la alimentación humana, ya que es una fuente importante de carbohidratos, proteínas, vitaminas y minerales, nutrientes esenciales para una vida larga y saludable. Debido a las vulnerabilidades, desde la producción hasta la disponibilidad en los estantes para el consumidor final y como un alimento ampliamente consumido por todos los grupos de edad y personas de todos los niveles sociales, se requiere una vigilancia más estrecha para combatir la manipulación y el abuso. fraude de productos. La práctica simple de agregar agua a la leche se cita como una de las adulteraciones más comunes, utilizada para aumentar su volumen y las ganancias del ...