Fatores que afetam a ocorrência de Leite Instável Não Ácido (LINA) e impactos na indústria: Revisão bibliográfica.

Abstract

Unstable non-acidic milk (UNAM) is so named because it shows coagulation at least 72% alcohol test and has an acidity between 14 and 18 ºD and this change is highlighted as a challenge among producers and industries, due to the disposal and undervaluation of milk. There are few studies on the occurrence and quality of UNAM, data that is essential for producers, industries and consumers. The objective was to carry out a bibliographical analysis on the causes of UNAM, the changes found in milk and the impacts caused in the industry. The final product quality destined for industrial processing is influenced by different factors, including adequate nutrition, general health, genetics, workforce qualification, animal welfare in milking, transport and industry. Given the growing appreciation of milk quality, whether by companies, inspection and regulatory bodies, or increasingly demanding consumers, analyzing unstable non-acidic milk, as well as the elements that impact the stability of milk, are necessary demands in the constant search for optimizing processes in the dairy chain and improving product quality.