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| Sánchez Negrette,M; Montenegro,M.A.; Catuogno,M.S.; Lértora,W.J.; Guanziroli,M.C.. |
| Epidemiological studies in human beings and experimental studies in laboratory animals suggest that milk and dairy products can inhibit effects on the development of some kinds of tumors. Cow milk contains sphingomyelin, butyric acid, conjugated linoleic acid, calcium, vitamin A, carotene and vitamin D. All of these components are known to inhibit the process of carcinogenesis. Our objective was to determine the effect of cow milk and water buffalo milk on the development of colon neoplasias in an experimental model of carcinogenesis in rats induced with 1,2-dimethylhydrazine (DMH). Three-month-old Wistar male rats with an average body weight of 180 g were given a nutritionally adequate diet and drinking water adlivitum, cow milk or water buffalo milk. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Intestinal cancer; Milk; Cow milk; Buffalo milk; DMH; Rats. |
| Ano: 2007 |
URL: http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0327-95452007000300005 |
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| TOMAR,Oktay; AKARCA,Gökhan; ÇAĞLAR,Abdullah; BEYKAYA,Mehmet; GÖK,Veli. |
| Abstract The present study was aimed to determine the effect of different types of milk and kefir grains or starter cultures on the chemical properties, and microorganism counts of kefir samples. The type of milk had a significant effect on the acidity, dry matter, protein, and CO2 values. Acidity and CO2 values increased during storage period, while dry matter, fat and protein contents decreased. However, the type of milk had no significant effect on Lactobacillus, Leuconostoc and yeast counts. In the samples produced using starter culture microorganism counts except those of L. acidophilus of the samples increased (p < 0.05) during the 14 days of storage. Higher Lactobacilli (8.52 log cfu/ml) and Lactococci (8.84 log cfu/ml) was found in kefir... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Buffalo milk; Yeast; Protein content; Fermentation; Acidity. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100238 |
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| Iñiguez, C.; Cardoso, F.; Suárez-Solíz, V.. |
| El objetivo del presente trabajo fue definir la vida útil de un queso tipo crema de alta humedad a partir de leche entera de búfala envasado en potes de polipropileno de 200 mL y conservado a la temperatura de 4 ºC. Para definir la durabilidad del producto se tomaron como criterio de rechazo, la evaluación sensorial y la calidad higiénica- sanitaria, como variables de control fueron consideradas el desarrollo de acidez y valor del pH. La estimación de la durabilidad se efectuó por el método gráfico para datos incompletos de fallo utilizando la distribución de Weibull. Se concluyó que alteraciones detectadas por los evaluadores en el olor y sabor resultaron la primera causa de deterioro. La vida útil del producto fue de 12 días. |
| Tipo: Journal Contribution |
Palavras-chave: Shelf life; Refrigeration; Temperature; Cream cheese; Buffalo milk. |
| Ano: 2008 |
URL: http://hdl.handle.net/1834/5008 |
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