Dairy Milk
Mostrando 1-12 de 613 artigos, teses e dissertações.
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1. Cow’s milk allergy immunoglobulin E-mediated: intake of proteins and amino acids
SUMMARY OBJECTIVE: Children with cow’s milk allergy may be at nutritional risk due to the lower intake of nutrients, such as protein, calcium, and vitamin A, which are present in cow’s milk. The objective was to evaluate children’s diets with Children with cow’s milk allergy compared with healthy controls as well as to compare the intake of proteins
Revista da Associação Médica Brasileira. Publicado em: 2022
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2. Mycotoxin risk management for dairy cows by monitoring blood parameters, reproduction status and SCC in milk
RESUMO O objetivo deste estudo era determinar a eficácia do manejo de micotoxinas com aditivo alimentar através do monitoramento de parâmetros bioquímicos do sangue, estado de reprodução e saúde do úbere em vacas. Durante os primeiros 1-12 meses, o desempenho de reprodução foi avaliado. As vacas foram alimentadas apenas com ração total mista (TMR
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022
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3. Can intramammary infections change immunoglobulins and acute phase proteins of colostrum and transition milk in dairy goats?
RESUMO O proteinograma do colostro/leite pode ser útil para diagnóstico precoce de infecções intramamárias, assim como para a avaliação da intensidade da resposta inflamatória. Este estudo teve como objetivo avaliar o perfil de proteínas, imunoglobulinas, lactoferrina e gamaglutamiltransferase no colostro de cabras leiteiras portadoras de infecçõe
Arquivo Brasileiro de Medicina Veterinária e Zootecnia. Publicado em: 2022
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4. Evaluation of residues of β-lactam, sulfonamide, tetracycline, quinolone, fluoroquinolone e pyrimidine in raw milk
Abstract Food quality and safety have been a concern of the world population, especially in relation to the chemical and microbiological hazards present in food. The presence of antimicrobial residues at levels above the maximum residue limit makes milk unsuitable for human consumption. In this context, the objective of this study was to analyze 184 raw milk
Food Sci. Technol. Publicado em: 2021-09
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5. Psychrotrophic bacteria in Brazilian organic dairy products: identification, production of deteriorating enzymes and biofilm formation
Abstract The psychrotrophic bacteria count and the profile of Gram-negative bacteria present in commercial Brazilian organic dairy products (27 samples, pasteurized whole milk, Minas Frescal cheese, and yoghurt, equally distributed) as well as the biofilm-producing capacity and the production of deteriorating enzymes were investigated. Most of the samples (5
Food Sci. Technol. Publicado em: 2021-09
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6. Development and characterization of two novel formulations of Labneh cheese of sheep’s milk
Abstract The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of shee
Food Sci. Technol. Publicado em: 2021-09
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7. 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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8. Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
Abstract The “dulce de leche”, a viscous milk candy spread, is one of the most produced Brazilian dairy products. However, it is still mostly made from cow’s milk and the sheep’s milk rarely used in its production. This study aimed to obtain and physicochemically characterize the whole milks and the “dulce de leche” (DL) made from cow’s (CM) an
Food Sci. Technol. Publicado em: 2020-12
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9. Non-dairy cashew nut milk as a matrix to deliver probiotic bacteria
Abstract Cashew nut milk was evaluated as a matrix to deliver commercial probiotic strains (Bifidobacterium animalis, Lactobacillus acidophilus and Lactobacillus plantarum) in order to develop a non-dairy probiotic beverage. The first step was to evaluate the viability of the probiotic strains. All evaluated bacteria were able to survive in this food matrix
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. 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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12. 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