Milk Total Solids
Mostrando 1-12 de 76 artigos, teses e dissertações.
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1. Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
Abstract The “dulce de leche”, a viscous milk candy spread, is one of the most produced Brazilian dairy products. However, it is still mostly made from cow’s milk and the sheep’s milk rarely used in its production. This study aimed to obtain and physicochemically characterize the whole milks and the “dulce de leche” (DL) made from cow’s (CM) an
Food Sci. Technol. Publicado em: 2020-12
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2. 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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3. Fast Verification of Buffalo’s Milk Authenticity by Mid-Infrared Spectroscopy, Analytical Measurements and Multivariate Calibration
Mid-infrared spectroscopy (MID), chemical composition and physicochemical characteristics associated with chemometrics were used to rapidly detect and quantify the amount of cow’s milk added in buffalo’s milk. A total of 165 samples, divided into buffalo’s milk, buffalo’s milk added with cow’s milk (10 to 90%) and cow’s milk were evaluated to obt
J. Braz. Chem. Soc.. Publicado em: 2020-07
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4. Behavior of dairy heifers after increasing the amounts of milk replacer powder added to whole milk
Resumo: O objetivo deste trabalho foi avaliar os efeitos do aumento das concentrações de sólidos totais (ST) no leite, pela adição de quantidades crescentes de sucedâneo do leite em pó, sobre o comportamento de bezerras leiteiras. Bezerras mestiças Holandês-Gir (n = 60) foram distribuídas em quatro tratamentos: 13,5, 16,1, 18,2 e 20,4% de ST. Dos 5
Pesq. agropec. bras.. Publicado em: 02/12/2019
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5. Relationship between milk production system and milk traits and somatic cell counts in Brazilian Murrah buffaloes: a multivariate analysis
ABSTRACT. The purpose of this study was to evaluate the monthly milk production and quality of buffaloes from two milk production systems in the Brazilian northeast using the multivariate analysis: principal component analysis (PCA). A total of 2,506 individual milk recordings were performed in two production systems, containing information on milk productio
Acta Sci., Anim. Sci.. Publicado em: 24/10/2019
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6. Forage sources in diets for dairy goats
ABSTRACT. The objective of this study was to evaluate the use of sorghum silage, Buffel grass hay and forage palm fodder in the diet of dairy goats by means of performance tests and economic viability of different roughage sources. Eight Anglo-Nubian goats, multiparous, weighing around 40.13 ± 2.76 kg of live weight were used. The experiment lasted 84 days,
Acta Sci., Anim. Sci.. Publicado em: 24/10/2019
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7. Composition of milk and mammary gland health in Criollo breed mares during lactation
RESUMO O objetivo deste estudo foi avaliar os componentes do leite e a saúde das glândulas mamárias de éguas da raça Crioula. Foi utilizado um total de 12 éguas, localizadas em uma fazenda no sul do Brasil. Foram retiradas amostras de leite de cada égua quinzenalmente até 180 dias de lactação. As características analisadas foram gordura, proteína
Arq. Bras. Med. Vet. Zootec.. Publicado em: 10/10/2019
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8. Effect of feeding grape seed Proanthocyanidin extract on production performance, metabolic and anti-oxidative status of dairy cattle
RESUMO O presente trabalho visa investigar os efeitos do extrato de semente de uva Proanthocyanidin (GSPE) sobre o desempenho da produção, o metabolismo e o status antioxidante de gado leiteiro Holstein em lactação precoce. Quarenta e oito vacas leiteiras multíparas Holstein foram divididas em quatro grupos (CON, G20, G40 e G80) e receberam 0, 20, 40 e
Arq. Bras. Med. Vet. Zootec.. Publicado em: 10/10/2019
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9. 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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10. QUALIDADE FÍSICO-QUÍMICA E MICROBIOLÓGICA DE LEITE DE CABRA PRODUZIDO NO DISTRITO FEDERAL
Resumo O objetivo desse trabalho foi avaliar a qualidade físico-química e microbiológica do leite de cabra produzido no Distrito Federal, Brasil. As amostras foram coletadas diretamente dos tetos e em pool de cada três animais (n=40) e de leite de conjunto (n=10). Nas análises físico-químicas, os resultados médios foram: gordura (animais: 3,01% ± 0,
Ciênc. anim. bras.. Publicado em: 10/06/2019
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11. Chemical and fatty acid composition of milk from crossbred cows subjected to feed restriction
Resumo: O objetivo deste trabalho foi avaliar a composição química e o perfil de ácidos graxos do leite de vacas F1 Holandês/Zebu, em diferentes períodos de lactação, ao receber diferentes níveis de fornecimento da dieta em percentagem de peso corporal. Foram utilizadas 60 vacas, com cinco níveis de oferta da dieta e três períodos de lactação.
Pesq. agropec. bras.. Publicado em: 16/05/2019
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12. Influence seasons of the year and somatic cell counts on physical-chemical and sensory parameters of milk and coalho cheese
ABSTRACT. The objective of this study was to evaluate the influence seasons of the year and somatic cell counts (SCC) on physical-chemical and sensory parameters of cow’s milk from individual and collective refrigeration tanks with different milking systems. In addition to analyzing the sensory acceptance of pasteurized milk and coalho cheese developed w
Acta Sci., Anim. Sci.. Publicado em: 29/04/2019