Cooled Raw Milk
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Thermal Death Kinetics (65°C) of some Mycobacterium bovis spoligotypes recently isolated from bovines / Resistência térmica de diferentes espoligotipos de Mycobacterium bovis à pasteurização lenta (65ºC) em leite experimentalmente inoculado
Milk pasteurization is mandatory in Brazil and the Low Temperature Long Time - LTLT - Pasteurization (62 to 65°C/30 min.) is normally used for cheese making. Permitted parameters were based on the reports of Myconbacterium bovis/tuberculosis inactivation made up to that time. Since then, just a few studies have been done to determine if the M. bovis in circ
Publicado em: 2009
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2. INFLUÊNCIA DOS TIPOS DE ORDENHA, TRANSPORTE E TEMPO DE ARMAZENAMENTO NA QUALIDADE DO LEITE CRU REFRIGERADO DA REGIÃO SUDOESTE DO ESTADO DE GOIÁS / Influence of the milking types, transport and storage time in the cooled raw milk quality of the goiano southwest
The objective of the research were evaluate cooled raw milk gotten in dairy properties of the Southwest Goiano in the periods rainy and dry of 2008. The samples were collected of individual producers where the storage in bulk tanks were carried for until 72 hours, with 24-hour intervals. Somatic cells count, total bacterial count and centesimal composition w
Publicado em: 2008
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3. Influence of the milking types, transport and storage time in the cooled raw milk quality of the goiano southwest / INFLUÊNCIA DOS TIPOS DE ORDENHA, TRANSPORTE E TEMPO DE ARMAZENAMENTO NA QUALIDADE DO LEITE CRU REFRIGERADO DA REGIÃO SUDOESTE DO ESTADO DE GOIÁS
O objetivo da pesquisa foi avaliar o leite cru refrigerado obtido em propriedades rurais do Cerrado Goiano nos períodos chuvoso e seco de 2008. As amostras foram coletadas de produtores individuais onde o armazenamento em tanques de expansão era realizado por até 72 horas, com intervalos de 24 horas. As análises eletrônicas (contagem de células somáti
Publicado em: 2008
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4. Influence of storage time of refrigerated raw milk on the presence of CMP (caseinomacropeptídeo) / Influência do tempo de estocagem de leite cru refrigerado sobre a presença de CMP (Caseinomacropeptídeo)
With the objective to evaluate the influence of the stockage time on the presence of CMP (caseinmacropeptide) in raw milk the raw material after reception for the dairy industrie was cooled, 4 C, and stored in 20.000 L isothermal horizontal tank. The tank remained sealed up during the 72 hours of stockage and in this period the access to this only for collec
Publicado em: 2007
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5. Contagem de células somáticas e composição do leite bovino cru resfriado nos Estados da Paraíba,Pernambuco e Rio Grande do Norte
It was objectified in the present study to evaluate the quality of bovine, raw milk cooled,through the counting of somatic cells and its components (fat, protein, lactose and solids total) in three States northeast Brazilian, to verify the correlation between CCS, ECS and the components of milk and to inquire if the analyzed samples are in compliance with th
Publicado em: 2007
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6. Clostridium estertheticum in raw milk and Parmesan cheese and provolen / Clostridium estertheticum em leite cru e em queijos parmesão e provolen
The spoilage of semicooked and cooked cheeses and semihard and hard cheeses, known as late blowing, has been the focus of some studies. Some microorganisms already had been related with this spoilage including some species of Clostridium, as C. tyrobutiricum, C. butyricum, C. sporogenes and C. beijerinckii. A new species, C. estertheticum, is being incrimina
Publicado em: 2007
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7. Características fenotípicas de Enterobacter cloacae controladas pelo sistema quorum sensing / Phenotypics characteristics by Enterobacter cloacae controlled for the system quorum sensing
Many bacteria present an elaborate system of communication dependent of cell density known as quorum sensing, and the knowledge of the phenotypes controlled by this mechanism may contribute for the elucidation of important processes in food microbiology. The objective of this study was to determine phenotypes regulated by quorum sensing in Enterobacter cloac
Publicado em: 2007
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8. Influência da microbiota psicrotrófica no rendimento de queijo Minas Frescal elaborado com leite estocado sob refrigeração / Psychrotrophic bacteria present in refrigerated milk on Minas Frescal cheese yield effect
The raw milk storage under cooling temperatures selects the psychrotropic bacteria growth including species able to produce heat resistant proteases and lipases that are usually associated with milk quality deterioration. The decrease in the cheese production yield is an important problem associated with the psychrotrophic bacteria growth in the refrigerated
Publicado em: 2006
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9. Avaliação das condições de obtenção do leite e da ação de sanificantes no tanque de expansão em uma propriedade leiteira no Município de Candeias /Bahia estudo de caso.
The request for milk quality is increasing daily in all milk production properties.In order to face the demands of the industries and the custumers, moreover competitive price, the producers need to face the chalenge of maintaining and garanteeing the milk quality after leaving the farm.the present study had the following goals: 1) Characterize the local con
Publicado em: 2006