Milk Refrigeration
Mostrando 13-24 de 30 artigos, teses e dissertações.
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13. Comparison of methods for research of Salmonella sp. e Listeria sp. and microbial and physical-chemistry evaluation in artisanal Minas cheese / Comparação de métodos para pesquisa de Salmonella sp. e Listeria sp. e avaliação microbiana e físico-química em queijo Minas artesanal
The objectives of this research had been to compare the conventional method of detention of Salmonella sp., Listeria monocytogenes and Listeria sp. with fast methods for analysis of artisanal Minas cheese and to verify the survival of Listeria innocua to the maturation. Moreover, it was objectified to evaluate the product in relation to the counting of lacti
Publicado em: 2009
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14. Detection of Bacillus cereus in milk and evaluation of the germination of its spores to the ambient and refrigeration temperatures after process of boil / Detecção de Bacillus cereus em leite e avaliação da germinação de seus esporos à temperatura ambiente e sob refrigeração após processo de fervura
The microbiological analysis acts as basic tool for the attainment of data on the quality, health, hygiene and security in the food production, in such a way, she has been adopted in the nourishing industry for the quality control. For its complete and balanced composition, milk is an ideal substratum for the development of diverse groups of microorganisms.
Publicado em: 2008
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15. Avaliação "in vitro" e "in vivo" do sêmen eqüino diluído em água de coco em pó (ACP-105) e resfriado a 5C / Evaluation in vitro and in vivo of equine semen extended in powder coconut water (PCW-105) and cooled at 5C
Modern horse reproduction, in most breeds, in based on the use of artificial insemination (AI). The wide-spread use of AI has accelerated genetic progress by making selected stallion available to breeders outside the country or region where the stallion is located. When transport of semen from the collection centre to the place where the mare is to be insemi
Publicado em: 2008
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16. Modelagem da adesão de Bacillus cereus ao aço inoxidável em função do tempo e da temperatura e influência da rugosidade e da hidrofobicidade sobre a adesão / Modeling of adhesion of Bacillus cereus to stainless steel as function of time and temperature and influence of roughness and hydrophobicity in the adhesion
Adhesion of Bacillus cereus to stainless steel 304 #4 was evaluated after different times and temperatures of contact. Mathematical models were obtained capable of predicting the adhesion of B. cereus in stainless steel, as a function of temperature (4 oC 35 oC) and time (1d - 10 d). The interaction between the surface of stainless steel and B. cereus was st
Publicado em: 2008
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17. Estudo Multidimensional da brucelose em Minas Gerais e adequação de um modelo baseado em indivíduos para rabanhos bovinos.
The present study describes frequency dispersion of different characteristics among bovine herds in Minas Gerais related to the presence of bovine brucellosis. Farms were taken according to size of herd, husbandry system, milking frequency per day, milk refrigeration, associated presence of equids, dogs, wild cervids, abortion accounts, brucellosis testing,
Publicado em: 2007
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18. Avaliação de perigos microbiologicos no preparo de formulas infantis em lactario hospitalar. / Evaluation of microbiological hazards in the preparation of infant formulas in a hospital lactary.
Every day foodborne diseases put a lot of people s lives at risk, this being more severe in people with weakened health conditions, such as hospitalized children. For this target population, one of the main sources of foodborne diseases is the food prepared in the hospital lactaries. Thus the importance of a quality control preventive system that guarantees
Publicado em: 2007
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19. Armazenamento do leite de cabra cru em diferentes temperaturas por diferentes períodos e influência nas qualidades microbiológica, físico-química e sensorial do produto pasteurizado / Raw goat milk storage at different temperatures for different periods and influence in microbiological, pshysical-chemical and sensorial qualities in pasteurized product
Different periods of storage (0, 3 and 6 days) and temperatures (4 and 10ºC) effects of raw goat milk on pasteurized product were evaluated. Microbiological and physical-chemical alterations in raw and pasteurized goat milk stored for up six days were evaluated. Pasteurization (65ºC/30 minutes) was used and samples were kept at 10ºC for 0, 3 and 6 days. C
Publicado em: 2006
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20. Evaluation of bacterial population in a dairy processing line of minas frescal cheese / Evolução da população bacteriana na linha de produção do queijo minas frescal em uma indústria de laticínios
The evaluation of aerobic mesophilic, of total and fecal coliforms and Staphylococcus positive coagulase microorganisms population in a dairy processing line of "Minas frescal" cheese submitted to inspection of Federal Service was studied. Three processing steps were analysed individually: the pasteurisation through samples of raw and pasteurised milk; the c
Publicado em: 2005
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21. Tetraciclinas em medicamentos veterinários e produtos lácteos. / Tetraciclinas em medicamentos veterinarios e produtos lacteos.
The objectives of the present study were establish and validate analytical methods (using flow injection analysis - FIA and high performance liquid chromatography - HPLC) for the determination of oxitetracycline (OTC), doxycycline (DC) and tetracycline (TC) in veterinarians drugs and foods (milk and yoghurt). As well as evaluating the stability of these tetr
Publicado em: 2004
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22. Estabilidade de requeijão cremoso em diferentes embalagens com e sem exposição a luz
Creamy Requeijão is a genuinamente Brazilian product, being classified as a type of processed cheese gotten by the baking of a mass of cool cheese of you leave fundentes, water and cream of milk. Currently this product is conditioned mainly in glass cups with system of metallic closing of easy opening, being during its commercialization, displayed the light
Publicado em: 2004
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23. Ocorrencia, multiplicação e produção de toxina diarreica por cepas mesofilas e psicotroficas de Bacillus cereus, em leite pasteurizado
The incidence of Bacillus cereus, its spoilage potential in relation to the incubation temperature and the capacity of diarrheic enteroxin prodution were evaluated in commercial pasteurized milk samples. A total of 240 samples of pasteurized milk types A, B and C were analysed for the incidence and counts of mesophilic and psycrotrophic B. cereus. The result
Publicado em: 2000
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24. Transformações na cadeia produtiva do leite : uma analise a partir das cooperativas
Milk productive chain prices paid by consumers as well as to producers, until the late 80 s, were State controlled. Such intervention, in spite of pursuing goals such as warrant producer s income and population access to dairy products, along these 45 years, emphasized the warranty of pasteurized milk supply with consumer prices accessible to the whole popul
Publicado em: 1999