Goat Products
Mostrando 1-12 de 44 artigos, teses e dissertações.
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1. 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
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2. Fatty acids stability in goat yoghurt
RESUMO: A avaliação da estabilidade de ácidos graxos (ags) em produtos lácteos submetidos ao processamento tecnológico de leite é importante para as determinações subsequentes do valor nutricional. O objetivo do estudo foi avaliar a composição de fa no leite e seus produtos lácteos e explorar as diferenças no perfil de fa encontradas no iogurte e
Cienc. Rural. Publicado em: 10/07/2019
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3. 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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4. Molecular analysis of CIB4 gene and protein in Kermani sheep
The human calcium- and integrin-binding protein (CIB) family is composed of CIB1, CIB2, CIB3, and CIB4 proteins and the CIB4 gene affects fertility. Kermani sheep is one of the most important breeds of Iranian sheep breeds. The aim of this study was to analyze for the first time molecular characteristics of the CIB4 gene and protein in Kermani sheep. Differe
Braz J Med Biol Res. Publicado em: 12/09/2017
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5. DEVELOPMENT OF A TRACEABILITY MODEL APPLIED TO GOAT AND SHEEP MEAT PRODUCTION
ABSTRACT: The goat and sheep meat producer chain has developed in last years, thus, it is imperative to organize and structure the supply chain and to adopt reliable policies for products' traceability, as a tool to achieve these requirements. The study aimed to make a management program with a traceability model for goat and sheep meat production, with emph
Eng. Agríc.. Publicado em: 2017-09
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6. Training small producers in Good Manufacturing Practices for the development of goat milk cheese
Abstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to selec
Food Sci. Technol. Publicado em: 09/05/2017
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7. Sensory perception of the fermented goat milk: potential application of the DSC method
Abstract Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeit
Food Sci. Technol. Publicado em: 19/09/2016
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8. Development of an autochthonous starter culture for spreadable goat cheese
Abstract The aim of this work was to select strains of LAB autochthonous from Santiago del Estero to formulate a starter culture for making spreadable goat cheese. Four strains were selected: CRL1799 (Lactobacillus fermentum with high acidifying activity), CRL1803 (Lactobacillus fermentum with high proteolytic activity), CRL1808 (Lactobacillus rhamnosus with
Food Sci. Technol. Publicado em: 09/09/2016
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9. Consumers’ attitude and opinion towards different types of fresh cheese: an exploratory study
Abstract Fresh cheese stands out for its tradition and widespread consumption in Brazil. However, there is a lack of information on motivation towards the consumption of available fresh cheeses in the Brazilian market. Focus group sessions were used to explore consumers’ attitude and opinion about fresh cheese. Products with different characteristics were
Food Sci. Technol. Publicado em: 20/06/2016
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10. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese
Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means o
Braz. J. Microbiol.. Publicado em: 2015-03
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11. Lactobacilli isolated from Algerian goat's milk as adjunct culture in dairy products
In this study, nineteen Lactobacillus isolated from Algerian goat's milk, 13 belonging to L. plantarum, three to L. pentosus, two to L. rhamnosus and one to L. fermentum, were examined in vitro in order to be used as adjunct culture in dairy products. The strains were tested for their proteolytic activity, sensory and safety properties. Strains LbMS16 and Lb
Braz. arch. biol. technol.. Publicado em: 31/01/2014
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12. Biotechnological richness of the northeastern semi-arid region: antioxidant activity of casein hydrolysates from Moxotó goat milk (Capra hircus Linnaeus, 1758) obtained by papain action
This study aimed to identify antioxidant peptides from caprine casein hydrolysates by papain application using MALDI-TOF mass spectrometer, and a 2² full factorial design, with 4 axial points, in order to evaluate kinetic parameters (time and pH) effects on the degree of hydrolysis as well as the antioxidant activity of Moxotó goat milk casein peptides. De
Food Sci. Technol. Publicado em: 13/09/2013