Milk Industry
Mostrando 1-12 de 118 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. Production of functional products using grape processing residuals
Abstract The viticulture – winemaking of Azerbaijan has a rich history and traditions. Grapes have been cultivated and wine made in these places since the ancient times. In the 1980s, the field was in a boom period and provided economic benefits at a level comparable to the country's oil industry revenues. Although the area is currently experiencing a rece
Food Sci. Technol. Publicado em: 2020-12
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3. Índice de CMP em leite pasteurizado comercializado em Minas Gerais, Brasil, durante os anos de 2011 a 2017
ABSTRACT Cheese whey is a nutritious byproduct in the dairy industry, however, due to low commercial value, its use as a milk adulterant is a common practice not easily detected by routine analysis. In Brazil, quantification of caseinomacropeptide (CMP) index, using High Performance Liquid Chromatography (HPLC), is officially used to investigate illegal chee
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2020-04
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4. STABILIZATION STUDY OF TETRAMERIC Kluyveromyces lactis β-GALACTOSIDASE BY IMMOBILIZATION ON IMMOBEAD: THERMAL, PHYSICO-CHEMICAL, TEXTURAL AND CATALYTIC PROPERTIES
Abstract We investigated the immobilization of a tetrameric Kluyveromyces lactis β-galactosidase (EC: 3.2.1.23) (KL-Gal) on Immobead 150 using different support modification strategies. Immobead support was modified using an acid solution of H2SO4:HNO3 (3:1) (Immobead-Ac) or 5 % (v/v) glutaraldehyde (Immobead-Glu). Its unmodified form (Immobead) was also te
Braz. J. Chem. Eng.. Publicado em: 13/01/2020
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5. Impact of economic factors on formal milk collection by the dairy industry in the main producing states in Brazil: a cointegration analysis
ABSTRACT The objective of this study was to measure the short- and long-term elasticities of the Gross Domestic Product (GDP), productivity, prices paid to producers, milk powder imports, minimum wages, and exchange ratios in milk collection between 1999 and 2016. For the measurement, the cointegration technique for data in a balanced panel was used, contemp
R. Bras. Zootec.. Publicado em: 11/11/2019
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6. Risk factors for high bulk milk somatic cell counts in dairy herds from Campos das Vertentes region, Minas Gerais State, Brazil: a case-control study
RESUMO: Altas contagens de células somáticas no leite do tanque (CCSt) são indicativas de falhas relacionadas com o controle da mastite no rebanho, o que compromete a qualidade do leite e gera grandes perdas para os produtores e para a indústria. Visando identificar os fatores de risco envolvidos com a CCSt elevada, foi realizado um estudo de caso-contro
Pesq. Vet. Bras.. Publicado em: 14/10/2019
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7. Quantification of psychrotrophic bacteria and molecular identification of Pseudomonas fluorescens in refrigerated raw milk
RESUMO No presente estudo, investigamos a contaminação do leite cru refrigerado produzido na região oeste do Paraná, sul do Brasil, com micro-organismos psicrotróficos, visando testar a atividade proteolítica dos isolados e identificar Pseudomonas fluorescens, a principal espécie proteolítica associada à deterioração de produtos lácteos. Amostras
Arq. Inst. Biol.. Publicado em: 10/10/2019
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8. Analysis of factors affecting production costs and profitability of milk and dairy products in Turkey
Abstract White cheese, kashar cheese, yogurt, and ayran are among the most common products produced by the dairy industry in Turkey. The present study determined the production cost of 1 kg of these packaged products as well as the financial implications on their distribution and the total cost. The study also estimated the cost factors affecting the profita
Food Sci. Technol. Publicado em: 23/09/2019
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9. Cheese whey exploitation in Brazil: a questionnaire survey
Abstract This study aimed to carry out a diagnosis of the cheese whey exploitation by the Brazilian dairy industry using a questionnaire survey. The dairy industries (n=100) were mainly from Southeast (55%) and South (25%) regions and supervised by the Federal Inspection System (80%). Most of them produced (67%) and processed (60%) sweet cheese whey, using i
Food Sci. Technol. Publicado em: 23/09/2019
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10. Staphylococcus aureus and Streptococcus agalactiae: prevalence, resistance to antimicrobials, and their relationship with the milk quality of dairy cattle herds in Minas Gerais state, Brazil
RESUMO: A mastite bovina é a doença de maior frequência em rebanhos leiteiros em nível mundial, acarretando grandes prejuízos econômicos aos produtores e à indústria. Além disso, esta enfermidade tem implicações na saúde pública, devido ao potencial zoonótico de alguns agentes envolvidos em sua etiologia e por aumentar os riscos de resíduos de
Pesq. Vet. Bras.. Publicado em: 01/07/2019
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11. 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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12. Concentrated beta-galactosidase and cell permeabilization from Saccharomyces fragilis IZ 275 for beta-galactosidase activity in the hydrolysis of lactose
Abstract The cheese whey shows an organic nutrient charge that can be used to obtain metabolites of interest by biotechnology of microorganisms. Thus, fermentative processes for enzyme production, in particular beta-galactosidase becomes feasible. The enzyme plays an important role in the biotech food industry to obtain milk and dairy products with low lacto
Food Sci. Technol. Publicado em: 27/05/2019