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The objective was to evaluate the physical-chemical, microbiological and labeling of seven brands of pasteurized milk marketed in regions near the city of Uba – Minas Gerais. We performed physical and chemical analyzes of acidity, lactose, fat, protein, EST, ESD, pH, density, cryoscopic point, humidity and cooking, as well as microbiological analysis of total and fecal coliforms and standard plate count. For physical-chemical analyzes, the following average results were obtained: 16oD for titratable acidity, 4,61% for lactose, 3,21% for fat, 3,11% for protein, 11,63% for EST, 8,39% to ESD, pH 6,76, 1,030g / ml for specific density at 15oC -0.531 oH to freezing point. Of the seven samples analyzed one showed the presence of water in three batches analyzed in an average ratio of 4,06%; 28,57% of the samples were clotting in the cooking test, being observed significant difference (p 1.100 NMP / mL for total and fecal coliforms respectively and average 2,6x104 CFU/ml for aerobic mesophilic. Regarding the analysis of labeling only two samples (28,57%) found to comply with all listed and existing requirements for food labeling. Thus, it is concluded that pasteurized milk marketed in the region of Uba show differences in their physical and chemical composition and microbiological quality.

AVALIAÇÃO DAS CARACTERISTICAS FISICO-QUÍMICAS, MICROBIOLÓGICAS E ROTULAGEM DE LEITE PASTEURIZADO COMERCIALIZADO NA MICRORREGIÃO DE UBÁ – MINAS GERAIS