Goat Industry
Mostrando 1-12 de 18 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. SOIL CLASSES AND REGIONAL ORGANIC RESIDUES AFFECT NUTRITION, MORPHO-PHYSIOLOGY AND QUALITY OF COPAIBA SEEDLINGS
ABSTRACT Besides being used in the wood industry, copaiba has medicinal properties. However, continuous and excessive extraction both of wood and of oil may impair the regeneration and make the product scarce. It is very important to produce quality seedlings, both for sustainable exploitation and for the recovery of degraded and disturbed areas. The purpose
CERNE. Publicado em: 09/09/2019
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3. Crop residues activity against the free-living stages of small ruminant nematodes
Resumo O efeito nematicida de diferentes materiais orgânicos foi avaliado, com o objetivo de desenvolver um tratamento alternativo não químico do solo para o controle dos estágios de vida livre de nematoides gastrintestinais de pequenos ruminantes. Os materiais orgânicos selecionados foram resíduos da indústria de suco de acerola, caju, uva, goiaba, m
Rev. Bras. Parasitol. Vet.. Publicado em: 29/08/2019
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4. Milk from different species on physicochemical and microstructural yoghurt properties
RESUMO: O objetivo da presente pesquisa foi avaliar as diferenças nas propriedades químicas e na estrutura física do iogurte produzido com leite de diferentes espécies (ovinos, bovinos e caprinos). Para cada experimento, leite de ovelha cru (S), vaca (C) e cabra (G), foram usados para fabricar 4L de iogurtes (Y) de cada espécie (SY, CY e GY, respectiva
Cienc. Rural. Publicado em: 13/06/2019
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5. Características físicas e microbiológicas de compostagem de resíduos animais
RESUMO Objetivou-se com o presente trabalho caracterizar o processo de compostagem de fluxo contínuo e aeração passiva de resíduos da produção e abate da caprino-ovinocultura e de seu composto orgânico gerado. O processo de compostagem utilizou resíduos sólidos provenientes da produção e do abate de caprinos e ovinos e foi realizado em galpão de
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2019-02
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6. Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was
Food Sci. Technol. Publicado em: 22/10/2018
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7. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of ac
Braz. J. Microbiol.. Publicado em: 2014-12
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8. Bacteriocinogenic Lactococcus lactis subsp: lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its probiotic potential. Lc. lactis DF4Mi was resistant to acidic pH and oxb
Braz. J. Microbiol.. Publicado em: 2014-09
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9. Qualidade e vida de prateleira de chouriço defumado elaborado com sangue, vísceras e carne de caprinos / Quality and shelf life of smoked chorizo made with blood, viscera and goat meat.
Com o aumento da população mundial, torna-se cada vez mais frequente a busca por novas fontes proteicas que atendam às necessidades nutricionais dos consumidores e ao mesmo tempo possuam atratividade sensorial. Na indústria cárnea, o aproveitamento integral da carcaça dos animais de abate é ineficiente, especialmente dos componentes não constituintes
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 10/02/2012
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10. Estudo da produção de leite de caprinos utilizando modelos de regressão aleatória / Study of goat milk production using random regression models
Data from the herd of goat industry, Federal University of Viçosa were used to evaluate the factors that influence milk production on the control (PLDC) and content of the Milk constituents (percentages of protein, fat, lactose and total solids in days of collection) in dairy goats fitness, define the best model of random regression using Legendre polynomia
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 25/07/2011
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11. Método de conservação de peles de caprinos e ovinos deslanados.
Manual pratico ilustrativo sobre o metodo e a conservacao de pele de caprinos e ovinos focalizando a hora do abate, linha de corte, a limpeza, a conservacao, o espichamento com gancho, o armazenamento e os cuidados sanitarios.
Fortaleza: SEBRAE-CE; Sobral: EMBRAPA-CNPC. Publicado em: 2011
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12. Enhanced production of alkaline protease by a mutant of Bacillus licheniformis N-2 for dehairing
The purpose of the present investigations was to improve the yield of alkaline protease for leather dehairing by subjecting the indigenous proteolytic strain Bacillus licheniformis N-2 to various mutagenic treatments viz. UV irradiations, NTG (N-methyl-N-nitro-N-nitrosoguinidine) and MMS (methyl methane sulfonate). After screening on skim milk agar plates, a
Brazilian Archives of Biology and Technology. Publicado em: 2010-10