Dairy Industry
Mostrando 1-12 de 140 artigos, teses e dissertações.
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1. 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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2. Consumer perception of Petit-Suisse cheese: identifying market opportunities for the Brazilian dairy industry
Abstract The dairy market is hugely competitive, with dairy industries always looking for new products to reach the consumer. Projective techniques, such as the Completion task, are great allies in this process, as they identify consumer needs and expectations, which helps in developing brand new, more competitive products. Petit-Suisse cheese is a product w
Food Sci. Technol. Publicado em: 2020-12
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3. Isolation, characterisation and continuous culture of Lactobacillus spp. and its potential use for lactic acid production from whey
Abstract Bioprospecting of microorganisms with the potential of exploiting agro-industrial wastes is an active field of biotechnological research. In this study, we aimed to isolate a microorganism adapted to the dairy matrix with specific characteristics to produce lactic acid from dairy industry wastes, such as whey. Whey was collected from the agricultura
Food Sci. Technol. Publicado em: 2020-12
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4. Índice de CMP em leite pasteurizado comercializado em Minas Gerais, Brasil, durante os anos de 2011 a 2017
ABSTRACT Cheese whey is a nutritious byproduct in the dairy industry, however, due to low commercial value, its use as a milk adulterant is a common practice not easily detected by routine analysis. In Brazil, quantification of caseinomacropeptide (CMP) index, using High Performance Liquid Chromatography (HPLC), is officially used to investigate illegal chee
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2020-04
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5. STABILIZATION STUDY OF TETRAMERIC Kluyveromyces lactis β-GALACTOSIDASE BY IMMOBILIZATION ON IMMOBEAD: THERMAL, PHYSICO-CHEMICAL, TEXTURAL AND CATALYTIC PROPERTIES
Abstract We investigated the immobilization of a tetrameric Kluyveromyces lactis β-galactosidase (EC: 3.2.1.23) (KL-Gal) on Immobead 150 using different support modification strategies. Immobead support was modified using an acid solution of H2SO4:HNO3 (3:1) (Immobead-Ac) or 5 % (v/v) glutaraldehyde (Immobead-Glu). Its unmodified form (Immobead) was also te
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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6. Estudo da atividade metanogênica específica de diferentes lodos anaeróbios
RESUMO O estudo da atividade metanogênica específica (AME) constitui uma importante ferramenta para o controle operacional de reatores anaeróbios, pois apresenta parâmetros de monitoramento da eficiência e estabilidade de um reator biológico. Nesse sentido, o presente trabalho visou determinar a AME de lodos provenientes de reatores anaeróbios de flux
Eng. Sanit. Ambient.. Publicado em: 20/12/2019
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7. Intensive use of IVF by large-scale dairy programs
Abstract The number of embryos produced by in vitro fertilization (IVF) has grown exponentially in recent years. Recently, for the first time, the number of embryos produced and transferred in vitro was significantly higher than the number developed in vivo worldwide. In this context, a particular boost occurred with ovum pick-up (OPU) and in vitro embryos p
Anim. Reprod.. Publicado em: 28/11/2019
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8. Impact of economic factors on formal milk collection by the dairy industry in the main producing states in Brazil: a cointegration analysis
ABSTRACT The objective of this study was to measure the short- and long-term elasticities of the Gross Domestic Product (GDP), productivity, prices paid to producers, milk powder imports, minimum wages, and exchange ratios in milk collection between 1999 and 2016. For the measurement, the cointegration technique for data in a balanced panel was used, contemp
R. Bras. Zootec.. Publicado em: 11/11/2019
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9. Powdered beverage mix with acerola pulp, whey and maltodextrin
RESUMO A mistura de polpa de acerola com soro lácteo, subproduto da indústria de laticínios, conduziu a base deste trabalho, cujo objetivo foi desenvolver uma bebida composta em pó de polpa de acerola, soro lácteo e maltodextrina (dextrose equivalente 20). Para determinação das proporções da mistura foi utilizado um delineamento de misturas de tipo
Rev. Ciênc. Agron.. Publicado em: 04/11/2019
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10. Risk factors for high bulk milk somatic cell counts in dairy herds from Campos das Vertentes region, Minas Gerais State, Brazil: a case-control study
RESUMO: Altas contagens de células somáticas no leite do tanque (CCSt) são indicativas de falhas relacionadas com o controle da mastite no rebanho, o que compromete a qualidade do leite e gera grandes perdas para os produtores e para a indústria. Visando identificar os fatores de risco envolvidos com a CCSt elevada, foi realizado um estudo de caso-contro
Pesq. Vet. Bras.. Publicado em: 14/10/2019
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11. Quantification of psychrotrophic bacteria and molecular identification of Pseudomonas fluorescens in refrigerated raw milk
RESUMO No presente estudo, investigamos a contaminação do leite cru refrigerado produzido na região oeste do Paraná, sul do Brasil, com micro-organismos psicrotróficos, visando testar a atividade proteolítica dos isolados e identificar Pseudomonas fluorescens, a principal espécie proteolítica associada à deterioração de produtos lácteos. Amostras
Arq. Inst. Biol.. Publicado em: 10/10/2019
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12. Cheese whey exploitation in Brazil: a questionnaire survey
Abstract This study aimed to carry out a diagnosis of the cheese whey exploitation by the Brazilian dairy industry using a questionnaire survey. The dairy industries (n=100) were mainly from Southeast (55%) and South (25%) regions and supervised by the Federal Inspection System (80%). Most of them produced (67%) and processed (60%) sweet cheese whey, using i
Food Sci. Technol. Publicado em: 23/09/2019