Resumen

PACHECO DE DELAHAYE, E; ROJAS, A  y  SALINAS, N. Physical-chemical characterization of dairy milk creams. Rev. Fac. Agron. [online]. 2008, vol.25, n.2, pp.303-317. ISSN 0378-7818.

With the purpose of characterizing the commercial quality of some dairy milk creams for direct consumption, existent in the national market, samples elaborated by five agro industries were physically and chemically analyzed. Ash, protein, fat, humidity, pH and color determinations were carried out. The refraction index (RI), acidity index (AI, peroxides indexes (PI) and saponification index (SI) were determined. Results reflected that in trade, creams are sold with significant differences in all the variables, A sample showed an average of high AI, with regard to those specified in the COVENIN norms 3046-93 (minimum 0.5% of lactic acid). However, the fat contents were higher to 18%, according to the requirement of the mentioned norm. In these samples, it was identified by following the chromatographic method that the saturated fatty acids of higher proportion were the stearic, palmitic and lauric ones, being considered this information indispensable for the quality control of product at the industrial level.

Palabras clave : creams; milk; fatty acids; chemical indexes.