Determination of fat content in pasteurized type A milks, found in Guatemala City
DOI:
https://doi.org/10.54495/Rev.Cientifica.v3i2.458Keywords:
determination, fat content, pasteurized type A milks, Guatemala CityAbstract
In this study, the fat percentage of 320 samples of pasteurized type A milk from eight different brands found on the market in Guatemala City was determined. This study aimed to determine the fat content, as this is an indicator of the nutritional quality of milk. It is also important to note that the fat percentage is a quality parameter. The LB method was used for the study, and for all brands of milk, average values below 3% were obtained, which is required by official standards for pasteurized type A milk. Although no factors that may contribute to milk having low fat values were evaluated, the following may be considered: diet, breed, and lactation period of the cattle, the climate where the cattle are raised, and adulterations to which the milk may be subjected. Finally, taking into account that the average values of all brands are below 3%, it is important that the corresponding authorities intervene so that the milk offered to the consumer contains the amount of fat required by law.
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Alai Ch. CIENCIA DE LA LECHE. México: Continental, 1980. 594 p. (p. 55-86).
Potter N. LA CIENCIA DE LOS ALIMENTOS. México: Edutex, 1973. 749p. (p. 749).
COGUANOR. NORMAS SANITARIAS. Guatemala: COGUANOR, 1980.4
Ramírez MA. METODO LB. Guatemala: INCAP-PROLAC, 1982.
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Copyright (c) 1985 Rita Lorena Muralles Araujo, Luis Fernando Girón R
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