Dairy Products Industry
Mostrando 13-24 de 41 artigos, teses e dissertações.
-
13. Identificação das etapas críticas para o desenvolvimento de novos produtos na agroindústria láctea no RS
The profile of the Brazilian consumers is to look for foods with higher added value, fact that indicates the upward trend of the consumption of processed products that are marked by the innovation and differentiation, to mainly supply the market tendencies related to health, nutrition and convenience for consumers. In the food industry, the innovation is hig
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2012
-
14. Ocorrência de leite ácido e de resíduos de antimicrobianos no leite cru entregue em laticínios na região do Vale do Taquari, RS, Brasil = Occurrence of acidity and antimicrobial residues in raw milk delivered at a dairy plant in Vale do Taquari, RS, Brazil / Occurrence of acidity and antimicrobial residues in raw milk delivered at a dairy plant in Vale do Taquari, RS, Brazil
Background: Milk is considered one of the most important sources of nutrients. It contains proteins, fat acids, vitamins and minerals. Its activity has a significant socio-economic impact in all over the world and in Brazil. The presence of bacterial inhibitors in milk for human consumption is a great concern for the dairy products industry and public health
Publicado em: 2011
-
15. Atividade antioxidante de gabiroba e aplicação da polpa como ingrediente em sorvete
The aim of this study was to verify the antioxidant properties of gabiroba fruits, with potential use as an ingredient in dairy products. The gabiroba (Campomanesiaxanthocarpa O. Berg) belongs to the Myrtaceae family and it is found in west-central, southeastern and southern Brazil. It was evaluated the antioxidant activity of gabiroba pulp (P1) and the whol
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 03/10/2010
-
16. Bacteriocins: exploring alternatives to antibiotics in mastitis treatment
Mastitis is considered to be the most costly disease affecting the dairy industry. Management strategies involve the extensive use of antibiotics to treat and prevent this disease. Prophylactic dosages of antibiotics used in mastitis control programmes could select for strains with resistance to antibiotics. In addition, a strong drive towards reducing antib
Brazilian Journal of Microbiology. Publicado em: 2010-10
-
17. Sectorial innovation systems : an application of the concept in the brazialian and french fluid milk production chain
The aim of this study is to test a new framework in order to evaluate some fundamental institutional, technological and organizational factors in the innovation process carried out by food processing firms. We use case studies and the sectoral innovation system - SIS approach to give evidence about the innovation process carried out by fluid milk processors
Publicado em: 2010
-
18. Logística reversa de pós-venda para alimentos derivados de carne e leite : análise dos retornos de distribuição
Reverse logistics has conquered more importance and space in the companies logistics operation, mainly for its economic potential, but also for the change in the customers consumption culture and for the increase of the importance of environmental preservation. However, the lack of studies in this direction makes it difficult to visualize the advantages of t
Publicado em: 2009
-
19. Levels of concentrate and rumen undegradable protein in the diet of lactating cows / Níveis de concentrado e de proteína não degradável no rúmen na dieta de vacas em lactação
The modern consumer increasingly choose quality products, and industry, seeking to adapt to this new trend, has sought to reward the producer by milk quality, especially with regard to its total solids composition. This way, an experiment was conducted at the Dairy Cattle Teaching, Research and Extension Unit of Animal Science Department of Universidade Fede
Publicado em: 2009
-
20. ESTRATÉGIAS DE COMERCIALIZAÇÃO DE LEITE E DERIVADOS LÁCTEOS: UM ESTUDO DE CASO / STRATEGIES OF MARKETING OF MILK AND DAIRY PRODUCTS: A CASE STUDY
The objective of this work was to present how the milk industry formulates its strategies for the maintenance of a lasting relation with the retail customer. This present dissertation deals with the strategic management and their relationship with the supermarket sector- their main client. The use of the five competitive dimensions - negotiation, flexibility
Publicado em: 2008
-
21. STRATEGIES OF MARKETING OF MILK AND DAIRY PRODUCTS: A CASE STUDY / ESTRATÉGIAS DE COMERCIALIZAÇÃO DE LEITE E DERIVADOS LÁCTEOS: UM ESTUDO DE CASO
The objective of this work was to present how the milk industry formulates its strategies for the maintenance of a lasting relation with the retail customer. This present dissertation deals with the strategic management and their relationship with the supermarket sector- their main client. The use of the five competitive dimensions - negotiation, flexibility
Publicado em: 2008
-
22. Avaliação da qualidade do leite pasteurizado produzido e comercializado no estado do Paraná, Brasil, no período de março/2005 a setembro/2007
Milk is a food of high nutritional value and important role in national economy. It is also susceptible to tampering and contamination, which makes quality monitoring a necessity, to ensure an adequate final product both to the consumer and industry. During the period between March 2005 and September 2007, 252 samples of pasteurized milk produced and commerc
Publicado em: 2008
-
23. Escherichia coli O157:H7: ocorrência em ambiente de produção de leite na microrregião de Viçosa, adesão em diferentes superfícies e resistência a sanitizantes / Escherichia coli O157:H7: Occurrence in the area where milk that supplies Viçosa is produced, adhesion on several surfaces and resistance to the sanitizing products
The microbiological quality of raw milk has been given great attention due to the high count of mesophilic anaerobics and coliforms, which indicate contamination during processing and storing. Coliforms may also produce enzymes that compromise the quality of dairy products of which the raw milk is destined for. The scope of this work was to study the possibi
Publicado em: 2008
-
24. Evaluation in vitro and vivo of the cheese whey fermented by the consortium of bacteria Enterococcus faecium and Veilonella parvula in the feeding of ruminants / Avaliação in vitro e in vivo do soro de leite fermentado pelo consórcio de bactérias Enterococcus faecium e Veilonella parvula na alimentação de ruminantes
The industry of dairy products is gradually growing along the last years, standing out the cheese production. One of the by-products obtained of the production of the cheese is the cheese whey. This one presents high demand biochemistry of oxygen (DBO), that when being discarded in rivers or public sewers, it represents important environmental problem. Like
Publicado em: 2008