Abstract— The quality of milk protein is related to the capacity of milk being processed or not, called thermal stability. Unstable Non Acid Milk is characterized by low casein stability that results in precipitation during alcohol test without presence of acidity on milk sample and determines great damages. This study had the objective of diagnosing protein quality and occurrence of Unstable Non Acid Milk on raw milk produced by dairy farms of the Southeastern region of Brazil. For investigation of occurrence, 201 dairy farms were chosen and received a trained technician to collect milk samples monthly. During one year 2,970 milk samples delivered in dairy plants were evaluated for milk quality (fat, protein, lactose, solids non fat, somatic cell count and total bacterial count) and for protein quality in terms of thermal stability using titratable acidity, alcohol test and pH. As a result, it was observed that 7% from 52 million liters of processed milk were classified as Unstable Non Acid Milk. There wasn’t relationship between occurrence of Unstable Non Acid Milk and milk production level. However, occurrence displayed a variation throughout months during the year, being the final of fall the highest incidence of the problem. The milk identified as Unstable Non Acid Milk showed changes on milk composition, in special for lactose, what can describe a possible relation between the problem and nutritional practices, more specific related to carbohydrate metabolism, what can help to find the prevention and/or control the problem of thermal stability related to milk protein.
Keywords— Milk Composition, Thermal Stability, Unstable Non Acid Milk.
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