Avaliação físico-química do leite de cabra cru integral e pasteurizado produzido no Cariri Paraibano.

Abstract

Goat farming is an activity that has been developing a lot in recent years, especially in the Northeast, where historical and geoclimatic factors were decisive for the strength of goat farming, so that in this region, about 90% of the national goat herd can be found. . Goat milk is one of the most profitable products produced through goat farming and its composition varies according to the breed, environmental conditions, lactation stage, feeding, care given to the animal, the estrous cycle, the state of health, age, amount of milk produced and physiology of each animal. However, information on the quality of the milk produced and its composition in tropical regions is scarce and even rarer in their micro-regions. Therefore, this work proposes to carry out a physical-chemical analysis of goat milk from a cooperative located in the city of Sumé in Paraíba, western Cariri microregion, in order to be able to recognize the compositional patterns of the milk (Protein, Fat, Acidity, Density, SNG (Non-Greasy Solids)), in order to enable production in accordance with current regulations that establish quality standards for human consumption. We reached the conclusion that even with all the difficulties that arise among producers, the quality of the milk showed regular patterns, so that some patterns such as: Density, Acidity, Fat, and SNG, showed minimum values possibly caused by lack of a balanced diet and proper handling.