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| Beux,Simone; Cassandro,Martino; Nogueira,Alessandro; Waszczynskyj,Nina. |
| ABSTRACT The objective of this study was to evaluate the effect of temperature-humidity index (THI) on the milk coagulation properties of Holstein-Friesian dairy cattle from northeast part of Italy. A total of 592 individual milk samples from six dairy herds were evaluated. The milk coagulation properties traits analysed were milk rennet coagulation time and curd firmness, as well as the fat, protein, and casein contents, pH, milk aptitude to coagulate (IAC), and the somatic cell count. The THI was determined during the periods of sample collection. The THI results showed that values of up to 75 did not significantly change the IAC values; however, when the THI values were above 75, the IAC decreased significantly. The control of THI can be used to... |
| Tipo: Info:eu-repo/semantics/other |
Palavras-chave: Clotting; Curd firmness; Dairy cow; Heat stress. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982017000500429 |
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| Beux,Simone; Nunes,Ezequiel; Barana,Ana Cláudia. |
| The effectiveness of the anaerobic treatment of effluent from a swine and bovine slaughterhouse was assessed in two sets of two-phase anaerobic digesters, operated with or without temperature control. Set A, consisting of an acidogenic reactor with recirculation and an upflow biological filter as the methanogenic phase, was operated at room temperature, while set B, consisting of an acidogenic reactor without recirculation and an upflow biological filter as the methanogenic phase, was maintained at 32°C. The methanogenic reactors showed COD (Chemical Demand of Oxygen) removal above 60% for HRT (Hydraulic Retention Time) values of 20, 15, 10, 8, 6, 4, and 2 days. When the HRT value in those reactors was changed to 1 day, the COD percentage removal decreased... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Effluent; Slaughterhouse; Treatment; Anaerobic; Two-phase. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132007000700017 |
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| Pereira,Edimir Andrade; Roncatti,Roberta; Todescatto,Carla; Beux,Simone; Marchi,João Francisco; Daltoé,Marina Leite Mitterer. |
| ABSTRACT: Santo Giorno cheese, obtained from raw milk and selected autochthonous starters, is emerging as the newest typical food product from the Southwestern region of Paraná, Brazil. The objective of this study was to evaluate the acceptance of the cheese with two ripening times of 60 and 180 days, produced in two dairy factories, testing two starters and two preservatives. Subjective sensory evaluation was applied using 129 consumers and hedonic scales for the attributes and for purchasing intent. A questionnaire involving the rate of cheese consumption was also used. The results suggested good reproducibility of the cheese preparation by the dairy factories, with no significant differences between the type of preservative used and the suitability of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Consumer; Hedonic scale; Purchasing intent; Starters; Raw milk. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000400753 |
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