Milk Derivatives
Mostrando 1-12 de 44 artigos, teses e dissertações.
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1. Development and characterization of two novel formulations of Labneh cheese of sheep’s milk
Abstract The growth of dairy sheep farming in Brazil combined with consumer´s preference for concentrated yogurts and the search for innovative products with different flavors and textures demonstrate the opportunity for diversification of sheep milk derivatives. The objective of this study was to develop two novel formulations of Labneh cheese made of shee
Food Sci. Technol. Publicado em: 2021-09
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2. Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream
Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteurized milk and cream, as well as on dulce de leche right afte
Food Sci. Technol. Publicado em: 2021-06
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3. Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella
Abstract The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 4
Food Sci. Technol. Publicado em: 2020-09
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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. 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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6. Phytotoxins eliminated by milk: a review
RESUMO: O leite é uma mistura complexa de lipídeos suspensos em solução aquosa de proteínas e pode ser veículo de diversos contaminantes, mas, geralmente, não é uma importante via de excreção de tóxicos. O principal problema é a exposição repetida, como ocorre com a ingestão de plantas tóxicas, e seu potencial perigo para os animais que conso
Pesq. Vet. Bras.. Publicado em: 02/05/2019
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7. Should maternal anesthesia delay breastfeeding? A systematic review of the literature
Resumo Introdução: A importância e os benefícios do aleitamento materno para os bebês e para as mães estão bem estabelecidos e documentados na literatura. No entanto, é frequente que mães lactantes precisem se submeter à anestesia geral ou raquianestesia e, devido à falta de informações, muitas delas interrompem a amamentação após a anestesi
Rev. Bras. Anestesiol.. Publicado em: 25/04/2019
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8. Caries in children with lactose intolerance and cow's milk protein allergy
Abstract Dental caries in 5-to-8-year-old children with cow's milk protein allergy (CMPA) and lactose intolerance (LI), their treatment needs, and the consumption of milk-based products and milk derivatives by these patients were investigated. A cross-sectional study was undertaken with 200 children in southern Brazil in 2017. The clinical examination was ba
Braz. oral res.. Publicado em: 17/09/2018
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9. Assessment of the use of the hydrolyzed liquid fraction of the kiwicha grain in the fermentation process of probiotic drinks from tarwi juice: microbiological, chemical and sensorial analysis
Abstract Non-diary probiotic drinks are of interest to the consumers who suffer from lactose intolerance and allergenicity when consuming milk and its derivatives. Its production requires substrates that favor the viability of probiotics in the process and storage. This research assessed the use of the liquid fraction obtained from the enzymatic hydrolysis
Food Sci. Technol. Publicado em: 30/07/2018
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10. Sensory perception of the fermented goat milk: potential application of the DSC method
Abstract Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeit
Food Sci. Technol. Publicado em: 19/09/2016
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11. Forage cactus associated with different fiber sources for lactating Sindhi cows: intake, digestibility and microbial protein production
This experiment was carried to evaluate the effect of forage cactus with different fiber sources (elephant grass hay [EGH], corn straw [CS], hay of cassava shoots [HCS], fresh sugarcane bagasse [FSB], and hydrolyzed sugarcane bagasse [HSB]) on intake, apparent digestibility and macrobiotic protein production of cows. Five cows with 265 kg average body weight
R. Bras. Zootec.. Publicado em: 2014-10
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12. Estimativa da excreção urinária de derivados de purinas a partir do consumo de NDT e determinação da contribuição endógena em vacas de leite / Estimation of urinary excretion of derivatives of purine from the consummate of NDT and determination of the contribution in endogenous milk cows
Objetivou-se estimar a excreção urinária de derivados de purinas a partir do consumo NDT e determinar a contribuição endógena em vacas de leite. O experimento foi realizado na unidade de ensino, pesquisa e extensão em gado de leite (UEPE-GL) durante o mês de março de 2010. Utilizaram-se doze vacas da raça Holandesa, puras e mestiças, alocadas em d
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 11/03/2011