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| Registros recuperados: 28 | |
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| Silveira,T.M.L.; Fonseca,L.M.; Cançado,S.V.; Ferraz,V.. |
| Avaliou-se a metodologia de determinação da composição do leite por meio de analisador de infravermelho, utilizando-se 48 amostras individuais de leite de vacas da raça Holandesa e cinco amostras de leite de conjunto. A média dos resultados para gordura, proteína, lactose e sólidos totais das amostras individuais foram, respectivamente, 3,8%, 3,3%, 4,6% e 12,4%, usando-se metodologia de referência e 3,8%, 3,3%, 4,5% e 12,4%, usando-se equipamento eletrônico. Para amostras de tanque, as médias foram 3,9% e 4,0% para gordura, 3,2% e 3,2% para proteína, 4,7% e 4,6% para lactose e 12,6% e 12,6% para sólidos totais, respectivamente, para análises feitas por métodos de referência e por analisador de infravermelho. Não houve diferença (P>0,05) entre os valores... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Composição do leite; Analisador de infravermelho; Amostra padrão; Qualidade do leite. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352004000600013 |
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| Oliveira,M.C.P.P.; Silva,N.M.A.; Bastos,L.P.F.; Fonseca,L.M.; Cerqueira,M.M.O.P.; Leite,M.O.; Conrrado,R.S.. |
| The objective of this study was to evaluate the CombiScope FTIR equipment based on Fourier Transform Infrared methodology (FTIR), to assess the content of milk urea nitrogen (MUN) in Brazil. Repeatability and reproducibility of CombiScopeTM FTIR (Delta Instruments), and comparison with an enzymatic automated method (Chemspec® 150; Bentley Instruments) were tested to measure raw milk urea nitrogen (MUN). Additionally, MUN levels stability after storage of raw milk samples at 4ºC, and 20ºC for up to 15 days, and capability and precision to detect extraneous urea added as an adulterant to the milk were evaluated by FTIR equipment. There was a high correlation coefficient for the analysis of MUN by FTIR equipment, when compared with the automated enzymatic... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Milk; Validation; Milk urea nitrogen; Infrared spectroscopy; FTIR. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500037 |
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| Pinto,F.A.; Fonseca,L.M.; Abreu,L.R.; Souza,M.R.; Oliveira,D.L.S.; Clementino,L.A.; Andrade,E.H.P.. |
| An electronic equipment based on the infrared spectroscopy was evaluated to measure the whey composition in "Minas padrão" and "prato" cheeses. The results for fat, protein, and total solids using infrared instrument based on filters and using standard methods were compared. There were differences between the values obtained from both analytical methods, and since compounds formed during heating of the analyzed whey may have interfered with infrared spectrum readings, a linear transformation of the data was done. After this statistical adjustment, results for "Minas padrão" cheese were equivalent in both infrared and standard methods. For "prato" cheese whey, the difference was significant, even after the adjustment. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soro de queijo; Composição; Espectroscopia no IV. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000400036 |
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| Lasmar,M.M.; Leite,M.O.; Fonseca,L.M.; Souza,M.R.; Cerqueira,M.M.O.P.; Penna,C.F.A.M.; Couto,C.N.B.; Ferreira,J.M.. |
| High performance liquid chromatography was used in order to detect cheese whey in samples of raw milk preserved with Bronopol®. Six samples were collected and divided in 45 aliquots of 40mL. From these, 15 were used as control and stored frozen, 15 were added with Bronopol® and stored at 7ºC, and the other 15 were added with Bronopol® and stored at 30ºC. In all groups, five levels of cheese whey addition (0, 2, 5, 10, and 20%) were tested. The samples were submitted to high performance liquid chromatography on the 2nd, 4th, and 8th days of storage. A completely random design was used, following the factorial scheme (5x3x3) and the results were compared through the non-parametric Kruskal-Wallis test. There was no difference among the treatments (P>0.05),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Raw milk; Bronopol; Cheese whey detection; HPLC. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000600037 |
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| Teixeira,L.V.; Fonseca,L.M.. |
| O perfil físico-químico de soros de queijos mozarela e minas-padrão foi analisado em quatro das cinco macrorregiões com maior produção desses queijos no estado de Minas Gerais: Alto São Francisco, Zona Metalúrgica, Zona da Mata e Sul de Minas. Os valores média+desvio padrão encontrados para os componentes do soro de queijo mozarela foram: -0,565+0,031°H para crioscopia; 6,19+0,26 para pH; 13,16+3,08°D para acidez; 6,33+0,43g/100g para sólidos totais; 93,67+0,43g/100g para umidade; 0,77+0,26g/100g para gordura; 0,84+0,04g/100g para proteína; 4,42+0,68g/100g para lactose; 0,47+0,04g/100g para cinzas; 0,18+0,01g/100g para cloretos e 1,0253+0,0006 para densidade. Para soro de queijo minas-padrão, foram encontrados: -0,555+0,030°H para crioscopia; 6,30+0,31... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soro de queijo; Mozarela; Minas-padrão; Perfil físico-químico; Minas Gerais. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352008000100033 |
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| Silva,N.M.A.; Bastos,L.P.F.; Oliveira,D.L.S.; Oliveira,M.C.P.P.; Fonseca,L.M.. |
| The objectives of this study were to evaluate the influence of SCC and TBC of raw milk in cheese yield, using a reduced scale method, and to evaluate theoretical prediction of cheese yield. 270 samples of raw milk were split into three SCC levels (below 200,000; 200,000-750,000; above 750,000 SC/mL) and three TBC levels (below 100,000; 100,000-750,000; above 750,000 CFU/mL). Raw milk samples were submitted to compositional analysis (fat, protein, lactose, total solids and SNF content), SCC, TBC, freezing point and pH. The production of the small-scale cheese was conducted according to the method developed at Cornell University (Melilli et al., 2002). Cheese whey samples were submitted to compositional analysis (fat, total protein, true protein, lactose,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Raw milk; SCC; TBC; Yield. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500038 |
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| Ripoll-Hamer,E.; De-Paula,E.F.; Freitas,L.C.; Pereira,M.J.S.; Fonseca,L.M.; Gutfilen,B.; Carvalho,J.J.; Pôrto,L.C.M.S.; Bernardo-Filho,M.. |
| In the present study we evaluated the binding of the radiopharmaceuticals sodium pertechnetate (Na 99mTcO4), methylenediphosphonic acid (99mTc-MDP) and glucoheptonate acid (99mTc-GHA) to blood elements using centrifugation and radioautographic techniques. Heparinized blood was incubated with the labelled compounds for 0, 1, 2, 3, 4, 6 and 24 h. Plasma (P) and blood cells (BC) were isolated and precipitated with 5% trichloroacetic acid (TCA), and soluble (SF) and insoluble fractions (IF) were separated. Blood samples were prepared (0 and 24 h) and coated with LM-1 radioautographic emulsions and percent radioactivity (%rad) in P and BC was determined. The binding of Na 99mTcO4 (%rad) to P was 61.2% (0 h) and 46.0% (24 h), and radioautography showed 63.7% (0... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Radioautography; Radiopharmaceuticals; Blood elements. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1998000200014 |
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| Registros recuperados: 28 | |
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