ANÁLISE DA INFLUÊNCIA DA ACIDEZ DORNIC E DA PASTEURIZAÇÃO NO VALOR CALÓRICO DO LEITE HUMANO - Mendonça, Matheus Mendes; Paula, Diógenes Vicente Pires de; Oliveira, Claudia Santos; Silveira, Marluce Martins Machado da (CIPEEX, 2026)
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A pasteurização do leite humano, embora essencial para a segurança microbiológica, pode afetar seu valor calórico. Avaliar essa influência, associada à acidez Dornic, é fundamental para garantir a qualidade nutricional do leite oferecido por bancos de leite humano. OBJETIVO: Analisar os impactos da acidez Dornic e da pasteurização no crematócrito do leite humano. MATERIAIS E MÉTODOS: Foram analisadas 179 amostras de leite humano, coletadas em um Banco de Leite Humano em Goiás. Os dados de acidez Dornic e crematócrito foram analisados utilizando testes estatísticos descritivos e inferenciais, como o teste de Cohen’s d. Além disso, foi realizada análise de regressão linear para avaliar a relação entre a acidez Dornic e as variações no crematócrito. RESULTADOS: A pasteurização resultou uma perda média de 28.66 Kcal/L após o processo. A classificação do valor calórico das amostras revelou que 36% das amostras se tornaram hipocalóricas após a pasteurização. A análise de regressão linear indicou que a acidez Dornic não teve um efeito estatisticamente significativo sobre a variação do crematócrito pós-pasteurização (R² = 0.01, p-valor = 0.1709). CONCLUSÃO: No presente estudo, a pasteurização do leite humano reduziu o crematócrito em 4.81%, inferior ao previsto na literatura (18%), logo, a pasteurização diminui a densidade calórica do leite, mas com um baixo impacto. Em relação a acidez Dornic, ela não demonstra uma correlação significativa com as mudanças no valor calórico.