ABSTRACT The objective of this research was to determine the variation of milk stability evaluated with ethanol, boiling, and coagulation time tests (CTT) to identify milk components related with stability and verify the correlation between the three methods. Bulk raw milk was collected monthly at 50 dairy farms from January 2007 to October 2009 and physicochemical attributes, somatic cell (SCC), and total bacterial counts (TBC) were determined. Milk samples were classified into low, medium, and high stability to ethanol test when coagulation occurred at 72 °GL, between 74 and 78 °GL, and above 78 °GL, respectively. Univariate analysis was performed considering the effects of year, months, and interaction in a completely randomized design. Principal factor analysis and logistic regression were done. There was an interaction between months and years for stability to the ethanol test and coagulation time. All samples were stable at the boiling test. Boiling test was not related to ethanol and coagulation time tests. Coagulation time was weakly but positively correlated with ethanol test. Broken line analysis revealed that milk stability measured with CTT and ethanol tests decreased sharply when SCC attained 790,000 or 106 cell/mL of milk, respectively. Milk stability measured with ethanol test decreased when TBC was higher than 250,000 cfu/mL, while there was no inflexion point between TBC and stability measured with CTT. Milk with high stability presented lower values for acidity, TBC, and SCC but higher values for pH, lactose, protein, and CTT compared with low-stability milk. Due to the execution easiness, single-point cut-off result and low cost, we do not recommend the replacement of ethanol test for boiling or coagulation time test.

O objetivo deste trabalho é apresentar os principais resultados da pesquisa sobre o leite instável não ácido ou LINA. A proporção de amostras de leite com estabilidade térmica, abaixo do mínimo exigido pela indústria brasileira, configura um sério problema, com uma ocorrência mais elevada durante os períodos de carência alimentar. Trata-se de um problema multifatorial, cujos fatores intervenientes são relacionados à execução do teste (concentração do álcool), ao manejo (alimentação, clima, relação homem-animal), ao animal (suscetibilidade ao estresse, potencial produtivo, estádio da lactação, sanidade, problemas digestivos e metabólicos, frações da caseína), entre outros. Existem dúvidas quanto à capacidade do teste do álcool em estimar a estabilidade térmica do leite. A indústria necessita de um teste rápido, de baixo custo e que realmente identifique o leite adequado ao processamento térmico. O manejo correto dos animais, aliado ao uso de parâmetros realistas de execução do teste do álcool, pode contribuir para melhorar a estabilidade do leite.

This paper aimed to present the main results about the unstable non acid milk (LINA). The proportion of milk samples with thermal stability below the Brazilian dairy industry standard is a serious problem, with highest occurrence at short food supply periods. It is a multi factorial problem, which causing factors are related to test execution (ethanol concentration used), to management (feeding, climate, human-animal relation), to animal (stress susceptibility, productive potential, lactation stage, sanitary condition, digestive and metabolic disorders), among others. There are doubts to the accuracy and precision of the alcohol test to detect stability problems. Dairy industry needs a fast, low price and easy test, but that can identify milk suitable to thermal processing. An adequate animal's management besides realistic parameters of milk test might contribute to improve milk stability.