Documente Academic
Documente Profesional
Documente Cultură
Universidad De Cartagena
Programa De Ingeniera de Alimentos
Cartagena, Colombia
18 de septiembre del 2017
RESUMEN
En esta prctica se realizaron diferentes pruebas para la determinacin de adulterantes en
leche entera y en leche descremada, adems de realizar pruebas fisicoqumicas
complementarias y as determinar caractersticas esenciales de estos dos tipos de leches para
luego ser comparados con los datos encontrados en la literatura y determinar la calidad de la
leche. Con la determinacin de adulterantes encontramos lo que son la adicin de sustancias
tales como: agua (leche aguada), compuestos clorados, harinas, bicarbonatos, azcar, etc.
Con los anlisis fisicoqumicos s determinaron ciertos componentes qumicos de la leche
como grasa, densidad, acidez, as como aspectos microbiolgicos en donde se determin el
tiempo de reduccin del azul de Metileno (TRAM), obtenindose una acidez de 1.5 y 1.6,
densidad de 1.030 y 1.034, pH de 7.24 y 7.253, % de grasa de 3.34 y 0, punto de congelacin
de -0.459 y -0.500 para la leche entera y descremada respectivamente, as como resultados
negativos para la prueba de alcohol, neutralizantes y reduccin mnima del azul de metileno,
concluyendo que ambas leches eran de calidad aceptable, puesto que estn dentro del rango
permitido segn el decreto 616 de 2006. Por lo tanto, se infiere que estos dos tipos de leche
cumplen con la normatividad establecida por el ministerio de la proteccin social.
ABSTRACT
In this practice, different tests were carried out for the determination of adulterants in whole
milk and in skim milk, as well as to perform complementary physicochemical tests and to
determine essential characteristics of these two types of milk, to be compared with the data
found in the literature and to determine the quality of milk. With the determination of
adulterants we find what are the addition of substances such as water (watery milk),
chlorinated compounds, flour, bicarbonates, sugar, etc. With the physicochemical analyzes,
certain chemical components of the milk were determined as fat, density, acidity, as well as
microbiological aspects in which the time of reduction of the Methylene blue (TRAM) was
determined, obtaining an acidity of 1.5 and 1.6, density of 1.030 and 1.034, pH 7.24 and
7.253, fat% 3.34 and 0, freezing point -0.459 and -0.500 for whole and skim milk
respectively, as well as negative results for the alcohol test, neutralizing and minimum
reduction of blue of methylene, concluding that both milks were of acceptable quality, since
they are within the allowed range according to the decree 616 of 2006. Therefore, it is inferred
that these two types of milk comply with the normativity established by the ministry of social
protection.
Key words: Analysis, adulterants, physicochemicals, whole milk, skim milk, density, fat,
TRAM.