Composition Of Milk
Mostrando 1-12 de 305 artigos, teses e dissertações.
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1. Lipid Profile of Human Milk in Different Lactation Stages Submitted to Pasteurization, Lyophilization and Spray-Drying Processes
The objective of this study was to evaluate the effect of pasteurization, lyophilization and spray-drying on the lipid profile of donated human milk (DHM) at different lactation stages. Nine frozen samples of colostrum, transitional and raw mature human milk (HM) were collected from the Human Milk Bank (HMB) of the Hospital Universitário de Maringá (HUM).
Journal of the Brazilian Chemical Society. Publicado em: 2023
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2. Effect of somatic cell count on milk composition and some chemical properties of milk
RESUMO A mastite subclínica é uma doença muito importante para as fazendas de gado leiteiro. Como resultado da deterioração da qualidade do leite, ela causa perdas econômicas nas empresas. Amostras de leite de 180 vacas foram divididas em cinco grupos de acordo com o nível de contagem de células somáticas (SCC). Algumas propriedades químicas e comp
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022
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3. Reduced Graphene Oxide-Cadmium Sulfide Quantum Dots Nanocomposite Based Dispersive Solid Phase Microextraction for Ultra-Trace Determination of Carbamazepine and Phenobarbital
This research presents a fast, sensitive, and selective ultrasound-assisted dispersive solid phase microextraction technique for simultaneous preconcentration and determination of ultra-trace amount of carbamazepine and phenobarbital. Reduced graphene oxide sheets decorated with cadmium sulfide quantum dots was synthesized, characterized, and used as a high
J. Braz. Chem. Soc.. Publicado em: 2021-04
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4. Improving composition and microbiological characteristics of milk kefir using colostrum
Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and micro
Food Sci. Technol. Publicado em: 2020-12
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5. Production of functional products using grape processing residuals
Abstract The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a rece
Food Sci. Technol. Publicado em: 2020-12
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6. Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella
Abstract The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 4
Food Sci. Technol. Publicado em: 2020-09
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7. Fast Verification of Buffalo’s Milk Authenticity by Mid-Infrared Spectroscopy, Analytical Measurements and Multivariate Calibration
Mid-infrared spectroscopy (MID), chemical composition and physicochemical characteristics associated with chemometrics were used to rapidly detect and quantify the amount of cow’s milk added in buffalo’s milk. A total of 165 samples, divided into buffalo’s milk, buffalo’s milk added with cow’s milk (10 to 90%) and cow’s milk were evaluated to obt
J. Braz. Chem. Soc.. Publicado em: 2020-07
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8. Substantiation and development of technology for a new assortment of combined sour-milk drinks based on bio modified bean raw materials
Abstract Biologically complete combination products have a balanced chemical composition due to the combination of raw materials of animal and vegetable origin. In this aspect, research aimed at the development and creation of dairy and vegetable food of functional purpose are relevant. The article deals with the creation of a combined fermented milk drink s
Food Sci. Technol. Publicado em: 2020-06
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9. Composition in fatty acids of mature milk of nursing mothers
Resumo Objetivos: determinar a composição em ácidos graxos do leite maduro de nutrizes e sua distribuição segundo algumas variáveis maternas. Métodos: trata-se de um estudo epidemiológico observacional, transversal realizado a partir da avaliação do perfil de ácidos graxos do leite humano maduro. Amostras de leite materno maduro foram obtidas de
Rev. Bras. Saude Mater. Infant.. Publicado em: 13/01/2020
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10. Antimicrobial activity of propolis extract fractions against Staphylococcus spp. isolated from goat mastitis
RESUMO: O uso indiscriminado de antibióticos no tratamento de mastite caprina leva ao desenvolvimento de micro-organismos resistentes que poderão estar presentes em alimentos, colocando em risco a saúde humana. Dessa forma, a própolis surge como uma alternativa para o tratamento de doenças por possuir uma ação antimicrobiana, principalmente pela prese
Pesq. Vet. Bras.. Publicado em: 10/01/2020
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11. Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture
Abstract The coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant. Full composition and ripening of both kinds of Cheddar cheese were studied. Differences in the proteolys
Braz. arch. biol. technol.. Publicado em: 25/11/2019
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12. Echotextural characteristics of the mammary gland during early lactation in two breeds of sheep varying in milk yields
Abstract The main goal of this preliminary study was to determine and compare ultrasonographic characteristics of the mammary gland in two genotypes of ewes varying in milk productivity at 2, 3 and 4 weeks after lambing. Ultrasonographic images of the udder were obtained using the 5.0- and 7.5-MHz transducers, in axial and coronal planes, in four low milk-yi
Anim. Reprod.. Publicado em: 25/11/2019