Effect of lactose-free UHT milk macromolecules on the colligative property of cryometry
DOI:
https://doi.org/10.5327/fst.00510Palavras-chave:
physical chemical analysis, cryoscopy, minerals, milk quality, non-volatile solutesResumo
Ultra-high-temperature milk in Brazil is marketed in categories based on fat content: whole, semi-skimmed, and skimmed. Additionally, there are options for consumers with some degree of lactose intolerance, classified as “lactose-free” or “low-lactose” according to lactose concentration. Cryometry is a colligative property for detecting milk fraud through the addition of water and/or reconstituted components. This study aimed to evaluate the effect of macromolecules in lactose-free ultra-high-temperature milk on the colligative property of cryometry. Physicochemical characteristics of ultra-high-temperature milk (whole, semi-skimmed, skimmed, and lactose-free) were analyzed, including protein, carbohydrate, and lipid contents; density; total and non-fat solids; minerals; and cryometry (or cryoscopy). The lactose-free milk presented higher protein (3.30 g/100 g ± 0.13 g/100 g), carbohydrate (4.97 g/100 g ± 0.20 g/100 g), and mineral content (0.72 g/100 g ± 0.04 g/100 g) and a lower freezing point (−0.569 °H ± 0.021 °H). Lactose hydrolysis by lactase increases the number of dissolved solutes, reducing the freezing point. Therefore, it plays a significant role in increasing the number of dissolved solutes contributing to the reduction of the cryoscopic point compared to other categories.
Downloads
Referências
Association of Official Analytical Chemists. (1995). Official Methods of Analysis of AOAC International (16th ed.). AOAC.
Atkins, P., & Paula, J. (2017). Físico-Química: fundamentos (6th ed.). LTC.
Beloti, V., Rios, E. A., Silva, M. R., Tamanini, R., Yamada, A. K., & Silva, L. C. C. (2015). Determination of freezing point standard for UHT milk. Semina: Ciências Agrárias, 36(5), 3181–3188. https://doi.org/10.5433/1679-0359.2015v36n5p3181
Berg, J. M., Tymoczko, J. L., Gatto Junior, G. J., & Stryer, L. (2002). Complex carbohydrates are formed by linkage of monosaccharides. In J. M. Berg, J. L. Tymoczko, G. J. Gatto Junior, & L. Stryer (Eds.), Biochemestry (8th ed., pp. 323–342). W. H. Freeman & Company.
Brasil (1997). Portaria Nº 370, de 04 de setembro de 1997. Aprova a inclusão do citrato de sódio no regulamento técnico para fixação de identidade e qualidade do leite U.H.T (U.A.T.). Ministério da Agricultura e do Abastecimento. https://www.gov.br/agricultura/pt-br/assuntos/inspecao/produtos-animal/legislacao/Port3701997RTLeiteUHT.pdf
Brasil (2017a). Decreto Nº 9.013, de 29 de março de 2017. Regulamenta a Lei nº 1.283, de 18 de dezembro de 1950, e a Lei nº 7.889, de 23 de novembro de 1989, que dispõem sobre a inspeção industrial e sanitária de produtos de origem animal. Diário Oficial da União. https://legislacao.presidencia.gov.br/atos/?tipo=DEC&numero=9013&ano=2017&ato=4edkXWU9EeZpWT3a4
Brasil (2017b). Rotulagem de lactose em alimentos tem regra publicada. Agência Nacional de Vigilância Sanitária. Retrieved 29 July, 2025, from https://www.gov.br/anvisa/pt-br/assuntos/noticias-anvisa/2017/rotulagem-de-lactose-em-alimentos-tem-regra-publicada
Brasil (2018). Instrução Normativa Nº 76, de 26 de novembro de 2018. Dispõe sobre os padrões de identidade e qualidade para leite cru refrigerado, pasteurizado e tipo A. Diário Oficial da União. https://www.in.gov.br/materia/-/asset_publisher/Kujrw0TZC2Mb/content/id/52750137/do1-2018-11-30-instrucao-normativa-n-76-de-26-de-novembro-de-2018-52749894IN%2076
Brasil (2022). Métodos Oficiais para Análise de Produtos de Origem Animal. Ministério da Agricultura, Pecuária e Abastecimento. https://www.gov.br/agricultura/pt-br/assuntos/lfda/legislacao-metodos-da-rede-lfda/poa/metodos_oficiais_para_analise_de_produtos_de_origem_animal-_1a_ed-_2022_assinado.pdf
Churakova, E., Peri, K., Vis, J. S., Smith, D. W., Beam, J. M., Vijverberg, M. P., Stor, M. C., & Winter, R. T. (2019). Accurate analysis of residual lactose in low-lactose milk: Comparing a variety of analytical techniques. International Dairy Journal, 96, 126–131. https://doi.org/10.1016/j.idairyj.2019.02.020
Cunha, M. F. (2001). Revisão: leite UHT e o fenômeno de gelatinização. Boletim Do Centro de Pesquisa de Processamento de Alimentos, 19(2). https://doi.org/10.5380/cep.v19i2.1242
Dantas, A., Quinteros, G. J., Darvishvand, S. Y., Blanco, M., Hernandez, E., Prudencio, E. S., & Samsuri, S. (2021). The combined use of progressive and block freeze concentration in lactose-free milk: Effect of process parameters and influence on the content of carbohydrates and proteins. Journal of Food Process Engineering, 44(11), Article e13867. https://doi.org/10.1111/jfpe.13867
Dantas, A., Verruck, S., & Prudencio, E. S. (2019). Ciência e Tecnologia de Leite e Produtos Lácteos Sem Lactose. Atena Editora. https://doi.org/ 10.22533/at.ed.121191102
Datta, N., & Deeth, H. C. (2001). Age Gelation of UHT Milk—A Review. Food and Bioproducts Processing, 79(4), 197–210. https://doi.org/10.1205/096030801753252261
El-Loly, M. M. (2011). Composition, properties and nutritional aspects of milk fat globule membrane – a review. Polish Journal of Food and Nutrition Sciences, 61(1), 7–32. https://doi.org/10.2478/v10222-011-0001-0
Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., & O’Mahony, J. A. (2015). Dairy Chemistry and Biochemistry (2nd ed.). Springer International Publishing. https://doi.org/10.1007/978-3-319-14892-2
Hernández, E., Raventós, M., Auleda, J. M., & Ibarz, A. (2009). Concentration of apple and pear juices in a multi-plate freeze concentrator. Innovative Food Science & Emerging Technologies, 10(3), 348–355. https://doi.org/10.1016/j.ifset.2009.02.001
Hodges, J. K., Cao, S., Cladis, D. P., & Weaver, C. M. (2019). Lactose Intolerance and Bone Health: The Challenge of Ensuring Adequate Calcium Intake. Nutrients, 11(4), Article 718. https://doi.org/10.3390/nu11040718
International Dairy Federation. (1982). Provisional International IDF Standard 108: Milk freezing point (thermistor cryoscope). International Dairy Federation.
Instituto Adolfo Lutz. (2005). Métodos físico-químicos para análise de alimentos (4th ed.). Instituto Adolfo Lutz.
Li, A., Zheng, J., Han, X., Yang, S., Cheng, S., Zhao, J., Zhou, W., & Lu, Y. (2023). Advances in Low-Lactose/Lactose-Free Dairy Products and Their Production. Foods, 12(13), Article 2553. https://doi.org/10.3390/foods12132553
Lide, D. R. (Ed.). (1998). Handbook of Chemistry and Physics (79th ed.). CRC Press.
Martins, R. S., Santos, C. V., & Teixeira, S. R. (1999). Alterações da rede logística e expansão do mercado de leite longa vida no Brasil. Organizações Rurais & Agroindustriais, 1(2). https://www.revista.dae.ufla.br/index.php/ora/article/view/295
Montgomery, D. C. (2020). Design and analysis of experiments (10th ed.). Wiley.
Moore, W. J. (1976). Físico-química (Vol. 2). Editora Edgard Blucher.
National Research Council. (1988). Designing Foods: Animal product options in the marketplace. National Academies Press. https://doi.org/10.17226/1036
Neves, L. N. O., & Oliveira, M. A. L. (2021). Assessment of enzymatic hydrolysis of lactose in lactose-free milk production - A comparative study using capillary zone electrophoresis and cryoscopy. LWT, 138, Article 110585. https://doi.org/10.1016/j.lwt.2020.110585
Polegato, E. P. S., & Rudge, A. C. (2003). Estudo das características físicoquímicas e microbiológicas dos leites produzidos por mini-usinas da região de Marília – São Paulo/Brasil. Revista Higiene Alimentar, 17(110), 56–63.
Pontonio, E., Raho, S., Dingeo, C., Centrone, D., Carofiglio, V. E., & Rizzello, C. G. (2020). Nutritional, Functional, and Technological Characterization of a Novel Gluten- and Lactose-Free Yogurt-Style Snack Produced With Selected Lactic Acid Bacteria and Leguminosae Flours. Frontiers in Microbiology, 11, Article 1664. https://doi.org/10.3389/fmicb.2020.01664
Santomauro, R. A., Mancuso, P. S., Sampaio, A. N. C. E., Cézar, C. K. C., Caron, E. F. F., Possebon, F. S., Pereira, J. G., & Martins, O. A. (2024). Colligative property of cryometry in milk. Food Science and Technology, 44. https://doi.org/10.5327/fst.00382
Silva, P. H. F. (2003). Leite UHT: fatores determinantes para sedimentação e geleificação [Doctoral thesis, Universidade Federal de Lavras]. Repositório UFLA. http://repositorio.ufla.br/jspui/handle/1/36225
