Milk Microbiology
Mostrando 1-12 de 35 artigos, teses e dissertações.
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1. Improving composition and microbiological characteristics of milk kefir using colostrum
Abstract Kefir characteristics are influenced by raw materials. Fresh milk and colostrum have different characteristics. In this research, colostrum was used as additional material in kefir production which could affect the chemical, microbiological, and antimicrobial properties of final the product. This study was aimed to investigate the chemical and micro
Food Sci. Technol. Publicado em: 2020-12
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2. Physicochemistry, microbiology, fatty acids composition and volatile profile of traditional Söğle tulum (goat’s skin bag) cheese
Abstract Söğle cheese is a type of traditional tulum (goat’s skin bag) cheese produced from goat’s milk or a mixture of goat’s and sheep’s milk in Küçük Söğle and Büyük Söğle villages, Antalya, Turkey. This is the first study that aimed to investigate the physicochemistry, microbiology, fatty acids composition and volatile profile of tradi
An. Acad. Bras. Ciênc.. Publicado em: 25/10/2018
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3. Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk
Abstract An analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (aw), soluble solids, percentage of protein, lactose crystals size, viscosity and in sensorial attributes of texture, characteristic flavor and flour texture. Relevant correlations between the composi
Food Sci. Technol. Publicado em: 26/10/2017
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4. The Matrix-Assisted Laser Desorption Ionization-Time of Flight Mass Spectrometry (MALDI-TOF MS) identification versus biochemical tests: a study with enterobacteria from a dairy cattle environment
Abstract Mastitis adversely affects milk production and in general cows do not regain their full production levels post recovery, leading to considerable economic losses. Moreover the percentage decrease in milk production depends on the specific pathogen that caused the infection and enterobacteria are responsible for this greater reduction. Phenotypic test
Braz. J. Microbiol.. Publicado em: 2017-03
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5. Psychrotrophic bacteria in milk: How much do we really know?
The occurrence of psychrotrophic bacteria in raw milk is studied worldwide due to the difficulties associated with controlling their growth during cold storage and the consequent negative effects upon fluid milk or dairy products. Among the psychrotrophic bacteria, the genus Pseudomonas (represented primarily by P. fluorescens) has been highlighted as the ca
Braz. J. Microbiol.. Publicado em: 2015-06
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6. Pesquisa microbiológica e de resíduos antimicrobianos em amostras de leite comercializadas no município de Brejão-PE. / Search microbiology and antimicrobial residues in milk sold in the municipality Brejão-PE.
Although the continuos growth of dairy cattle and its portion in human alimentation as one of most important source of animal protein, many Brazilians consume milk without any processing, that is, fresh milk, which, in many cases, has compromised its quality, such as under physicochemical and microbiological patterns, and the presence of contaminants or resi
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2012
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7. Alteracao e conservacao do leite.
Caracteristicas; propriedades importantes; contaminacao; alteracao; conservacao.
Fortaleza: Embrapa-CNPAT. Publicado em: 2011
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8. Alteracao e conservacao do leite.
Propriedades importantes; contaminacao; alteracao; conservacao; conclusao e recomendacao.
Fortaleza: Embrapa-CNPAT. Publicado em: 2011
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9. Influência do método de higiene do teto na produção e qualidade físico-química e microbiológica do leite de cabra / Effects of diferents methodologies of teat cleaning in milk production and physical and chemical composition and microbiology quality of goats milk
O objetivo geral deste trabalho foi avaliar se o método de higiene dos tetos das cabras reduz o número de microrganismos do teto e melhora a qualidade do leite obtida durante a ordenha mecânica. Para tanto foram utilizadas 12 cabras pluríparas da raça Alpina submetidas ao pré-dipping (1ª fase experiernental) e lavagem secagem e pré-dipping (2ª fase
Publicado em: 2009
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10. Estudo epidemiólogico-molecular e de fatores de virulência de Staphylococcus aureus associados à mastite bovina em propriedades de exploração leiteira dos Estados de São Paulo e Pernambuco. / Molecular epidemiology and virulence factors of Staphylococcus aureus associated to bovine mastitis in dairy herds from São Paulo and Pernambuco state.
A total of 107 S. aureus isolated from bovine milk, udder skin, milkers and milking machine, from São Paulo and Pernambuco herds was typed by molecular techniques. PCR-RFLP coa gene and PCR spa gene distinguished six amplicons. All strains amplified coa, spa, icaA genes and, 69% produced in vitro glucose-induced biofilm. PFGE identified 31 pulsotypes, 12 li
Publicado em: 2009
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11. Impacto da implantação de boas práticas de ordenha na redução da contaminação do leite em propriedade do agreste pernamucano
Em Pernambuco, como na maior parte do país, o leite, sobretudo nas pequenas propriedades de sistema familiar, é obtido em precárias condições higiênicas na ordenha, com pouca tecnologia e deficiente controle sanitário dos animais. O leite cru apresenta baixa qualidade microbiológica, o que compromete o produto em sua composição e durabilidade, e co
Publicado em: 2009
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12. 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