Milk Physical Chemical Composition
Mostrando 1-12 de 27 artigos, teses e dissertações.
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1. Effect of seasonal conditions and milk management practices on bulk milk quality in Minas Gerais State - Brazil
RESUMO Avaliou-se a influência das condições climáticas em regiões tropicais, bem como do treinamento e da implementação de boas práticas de manejo na produção e qualidade do leite em distintos períodos em fazendas leiteiras no estado de Minas Gerais, Brasil. No presente estudo, as características físico-químicas do leite, a contagem bacteriana
Arq. Bras. Med. Vet. Zootec.. Publicado em: 10/10/2019
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2. Potencial leiteiro de animais da raça Pantaneira na região do Alto Pantanal do Mato Grosso do Sul
ABSTRACT The Pantaneira breed is in danger of extinction. Due to the lack of scientific information on the Pantanal milk potential, this work had the objective of determining the lactation period and a physical-chemical composition of the milk of cows in second order of parturition. The animals were managed in a pasture system rotated in mombaça grass (Pani
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2018-03
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3. Feeding restriction impairs milk yield and physicochemical properties rendering it less suitable for sale
Feed shortages are relatively frequent in subtropical pasture-based dairy production systems. The effect of feed restriction on milk yield and physical-chemical traits was evaluated in this study. The experiment was carried out in Brazil's south region. Treatments consisted of control and restricted diet. Six multiparous and six primiparous cows, with 499 ±
Sci. agric. (Piracicaba, Braz.). Publicado em: 2013-08
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4. Estudo da etiologia das principais bactérias isoladas de mastite bovina em rebanhos leiteiros de propriedades rurais de Goiás / Etiology study of the main bacteria isolated from bovine mastitis in dairy cattle farms in the state of Goias
The bovine mastitis consists of an inflammation of the mammary gland, with acute to chronic evolution, which occurs when an infectious agent attacks the mammary gland. It is characterized by physical, chemical and sensory alterations of the milk, caused by microorganisms that invade the mammary gland and cause pathological changes in the glandular tissue. Ma
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 02/03/2012
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5. Soybean hulls replacing ground corn in diets for early lactation Saanen goats: intake, digestibility, milk production and quality
The objective of this study was to evaluate productive performance and milk quality of Saanen goats fed diets with soybean hulls replacing ground corn (0, 50 and 100% replacement) in early lactation (from birth to 50 days of lactation). Fourteen goats (72.30±9.14 kg of BW) were used in a completely randomized design. Animals were confined in individual stal
Revista Brasileira de Zootecnia. Publicado em: 2012-06
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6. INFLUÊNCIA DA ARTRITE ENCEFALITE CAPRINA (CAE) NAS CARACTERÍSTICAS FÍSICO-QUÍMICA E MICROBIOLÓGICA DO LEITE E ANÁLISE HISTOLÓGICA DA GLÂNDULA MAMÁRIA / INFLUENCE caprine arthritis encephalitis (CAE) IN PHYSICAL-CHEMICAL AND MICROBIOLOGICAL ANALYSIS OF MILK AND histopathologic
The caprine arthritis encephalitis (CAE) is a disease of chronic and debilitating condition caused by a virus the family Retroviridae, subfamily lentivirus and Orthoretrovirinae gender. In transmission, the milk and colostrum from goats infected serving as an important means of virus carrier, but work on the changes in the milk of infected goats are scarce.
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 28/07/2011
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7. Composição do leite e diagnóstico de mastite em caprinos) = Milk composition and mastitis diagnosis in goats / Milk composition and mastitis diagnosis in goats
Background: Milk is one of the most used foodstuffs by humans in their diet. The quality of goat milk is already regulated by Law, which takes into consideration its physical-chemical and microbiological composition parameters. Several factors contribute for the alteration of the physical-chemical and microbiological parameters of caprine milk. These include
Publicado em: 2011
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8. Suplementação de vacas holandesas em estádio avançado de lactação
O objetivo deste trabalho foi avaliar o efeito de duas dietas: baixo e alto nível de suplementação, fornecidas a vacas em estádio avançado de lactação sobre os aspectos produtivos, as características físico-químicas do leite e o perfil bioquímico sanguíneo. Foram utilizadas 12 vacas da raça Holandês, com média de 514kg de peso corporal, escore
Publicado em: 2011
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9. Bebidas de Kefir com e sem inulina em versões integral e desnatada : elaboração e caracterização química, física, microbiológica e sensorial
The beverage Kefir is a result of fermentation of milk by lactic acid bacteria, aceticacid bacteria and yeasts contained in Kefir grains or in lyophilized starter culture. Besides bacteria and yeasts, the beverage contains minerals, vitamins B and essential amino acids, important for the maintenance of the vital functions of the organism. The beverage consum
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/09/2010
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10. Caracterização físico-química, reológica e sensorial de iogurte obtido pela mistura dos leites bubalino e caprino
Milk from different animals can be used for dairy production. Yoghurt is a popular fermented milk product and considered to be one of the greatest importance in terms of consumer acceptance and consumption. The present research deals with the production of strawberry set-type yoghurt by mixing goat and buffalos milk and it has the objective of taking advanta
Publicado em: 2010
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11. Efeito da inclusão de leite em pó e açúcar sobre a viabilidade de bactérias probióticas em leite fermentado desnatado / Effect of milk powder and sugar inclusion on the viability of probiotic bacteria in fermented skim milk
The aim of this study was to evaluate the effect of skimmed milk powder and sugar inclusion on the viability of probiotic microorganisms and on the quality of skimmed fermented milk. Eight different treatments were prepared: 1. Skimmed and standardized milk (SM) at 0,2% of fat (SM 0,2%F); 2. SM 0,2%F + 5% of milk powder (MP); 3. SM 0,2%F + 10% MP; 4.SM 0,2%F
Publicado em: 2010
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12. Production and composition physicist-chemistry of the milk of pure and crossbred goats of the Saanen race in the state of the Cearà / ProduÃÃo e composiÃÃo fisico-quÃmica do leite de cabras puras e mestiÃas da raÃa Saanen no estado do CearÃ
This work aimed to evaluate the milk production rate and the chemical and physical composition of milk of pure and crossbred Saanen goats in a confinement system raised in tropical climate and to determine the influence on milk production and composition of the genetic group, type of kidding and parturition order. To evaluate the milk production were studied
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/02/2009