Goat
Mostrando 1-12 de 925 artigos, teses e dissertações.
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1. Interference of natural extract from Jatobá (Hymenaea martiana Hayne) with the physico-chemical characteristics and yield of goat milk and cheese
RESUMO A mastite representa uma das principais enfermidades nos rebanhos de caprinos leiteiros, com implicações na produção de leite e na qualidade final dos derivados. Objetivou-se observar a influência do tratamento da mastite com o extrato etanólico da Hymenaea martiana Hayne sobre as características físico-químicas e sensoriais do queijo tipo co
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022
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2. Bacteriological assessment and multiplex-PCR test for the detection of meat adulteration of different animal species
Abstract Meat samples of various animal species have been obtained from Giza Governorate's butcher shops, common retail markets, veterinary faculties, Zoo and hospitals. Physical, bacteriological, and molecular analysis was carried out on the meat samples. Physical examination showed that typical and untypical meat differed. Bacteriological examination showe
Food Sci. Technol. Publicado em: 2021-06
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3. Probiotic viability, viscosity, hardness properties and sensorial quality of synbiotic ice creams produced from goat’s milk
Abstract This research aimed to examine the probiotic viability of bacteria, rheological and sensorial properties in synbiotic ice creams produced from goat’s milk combined with probiotic culture and prebiotics. Tagatose, Litesse ultra and polydextrose (as prebiotics) were used in ice cream production and mixtures and these mixtures were inoculated with Bi
Food Sci. Technol. Publicado em: 2021-03
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4. Milk heat treatment affects microbial characteristics of cows’ and goats’ “Jben” traditional fresh cheeses
Abstract “Jben” is an Algerian traditional fresh cheese produced from raw or pasteurized milk of cows, goats and sheep, on a small scale during the period of milk abundance in a restricted area of the North-east and -West of Algeria. In this study, four Jben-type cheeses were produced: cheeses made from cow’s milk subjected to 82 °C/10 sec treatment o
Food Sci. Technol. Publicado em: 2021-03
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5. Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin
Abstract The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were
Food Sci. Technol. Publicado em: 2021-03
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6. Pseudomonas SP. in uninspected raw goat’s milk in Rio de Janeiro, Brazil
Abstract Although quite controversial from the point of view of food safety, a considerable number of people across different age and socioeconomic groups consume raw goat’s milk. Even if refrigerated after milking, raw goat's milk may still be susceptible to the lipolytic and proteolytic actions of psychrotrophic microorganisms, such as Pseudomonas. In th
Food Sci. Technol. Publicado em: 2020-12
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7. Characterization of traditional Algerian cheese “Bouhezza” prepared with raw cow, goat and sheep milks
Abstract “Bouhezza” is an Algerian traditional fermented soft-ripened cheese, found and consumed in the Northeast of Algeria. The objective of this study was to explore the preparation process (traditional making diagram) of “Bouhezza” cheese and to study the effect of the type of raw milk (cow, goat and sheep) on the yield and organoleptic character
Food Sci. Technol. Publicado em: 2020-12
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8. Molecular characterization of yeasts isolated from traditional Turkish cheeses
Abstract Thirty-two yeast strains were identified by means of molecular methods isolated from traditional Turkish cheeses (Tulum, Kashkaval, Mihalic, Orgu, White, Sepet, and Goat). Debaryomyces hansenii and Torulaspora delbrueckii were found as predominant species in cheese samples. Other species which were identified were Kluyveromyces lactis, Candida parap
Food Sci. Technol. Publicado em: 2020-12
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9. Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk
Abstract Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. In the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield
Food Sci. Technol. Publicado em: 2020-09
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10. Errata
Abstract Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. In the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield
Braz. J. Nephrol.. Publicado em: 2020-09
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11. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue
Abstract Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy
Food Sci. Technol. Publicado em: 2020-06
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12. Por que Desenvolvemos Modelos – Da Prática Clínica de Cardiologia a Epidemias de Doenças Infecciosas
This work describes the bioaccessibility in vitro simulated gastric digestion for levels of Zn, Ca, and P in milk and soybean extract samples. Total and dialyzed levels were determined by ICP OES. According to results of the dialyzed samples, it can be concluded that in 250 mL of milk (a glass) the body can be absorb about 1.2 ± 0.2 mg, 14.8 ± 1.2 mg, 4.5
Arq. Bras. Cardiol.. Publicado em: 2020-06