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| COTTICA,Solange Maria; AMADO,Daieni Alves Vieira; AGUIAR,Silvia Cristina de; BOEING,Joana Schuelter; FRANCO,Selma Lucia; ZEOULA,Lucia Maria; VISENTAINER,Jesuí Vergílio. |
| Abstract The presence of PUFA (polyunsaturated fatty acids) in cow milk, including conjugated linoleic acids (CLA) isomers, makes milk susceptible to lipid oxidation, and may lead to the formation of volatile products responsible for a rancid smell. Consequently, including natural antioxidants in the diet of dairy cattle can assist in preventing lipid oxidation. In this study, soybean oil (a source of PUFA) and different ethanolic extracts of Brazilian propolis were included in the cows' feed, and the antioxidant activity and lipid oxidation of the animals' milk was assessed. Antioxidant activity was analyzed using the DPPH method, potassium ferricyanide reduction and chelating ability. Total phenolic compounds and flavonoids were also determined. Lipid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Natural additive; Dairy product; Phenolic compounds; Fatty acids; Aldehydes. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200467 |
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| Tinini,Rodrigo Cesar dos Reis; Zambom,Maximiliane Alavarse; Brito,Marcel Moreira de; Kazama,Daniele Cristina da Silva; Schneider,Cibele Regina; Fornari,Josias Luis; Lange,Maichel Jhonattas; Dessbesell,Jéssica Gabi. |
| ABSTRACT The objective of this study was to evaluate milk quality for somatic cell count (SCC) analysis and total bacterial count (TBC) in agroecological production systems and conventional systems, relating them to the frequency of milking practices and types of facilities. The study was conducted in 2013 and 2014, in the western region of Paraná State, Brazil. We used a semi-structured questionnaire to identify management practices of producers in the 17 dairy systems (DS) in the city of Diamante d'Oeste and the 27 DS in Toledo. Milk sampling was performed monthly. Data were analyzed using two statistical methods. These were then used to create cross tabulation of groups with production systems and practices that can influence product quality. Cluster... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Agroecology; Cluster; Dairy product; Milk. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982018000100708 |
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| AKSU,Filiz; ALTUNATMAZ,Sema SANDIKÇI; ISSA,Ghassan; AKSOY,Aksem; AKSU,Harun. |
| Abstract Cronobacter spp. are opportunistic pathogens isolated from many different type of food and environmental samples and may cause serious health problems and even death in newborns, children and elders. The purpose of the study was to determine occurrence and prevalence of Cronobacter spp. in animal originated food, ready-to-eat food, fruits and vegetables, sold in Istanbul and its vicinity and to perform molecular typing of the isolated agents by multiplex PCR. Analyses were conducted on a total of 219 food samples including 11 confectionary, 50 fruits and vegetables, 52 dairy products, 50 meat and meat products and 56 ready-to-eat food. Suspected isolates were validated by PCR targeted to gyrB gene and multiplex PCR was performed for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cereal-based balls (cig kofte); Cronobacter spp.; Dairy product; Meat product; PCR. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300729 |
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| Oliveira,Maria Elieidy Gomes de; Garcia,Estefânia Fernandes; Queiroga,Rita de Cássia Ramos do Egypto; Souza,Evandro Leite de. |
| Over the past few years, the use of probiotics, which are capable of exerting beneficial effects on the composition of intestinal microbiota, has increased. Cheeses have been suggested as a better carrier of probiotic bacteria than other fermented milk products. The effect of added cultures of probiotic lactic acid bacteria on the quality of a Brazilian goat semi-hard cheese (coalho) was assessed during 21 days of storage at 10 ºC as follows: C1, Lactococcus lactis subsp. lactis and L. lactis subsp. Cremoris (standard cheese); C2, Lactobacillus acidophilus (LA-5); C3, Lactobacillus paracasei (Lactobacillus casei-01); C4, BBifidobacterium lactis (BB12); and C5, L. acidophilus, L. paracasei and B. lactis. Differences in some physico-chemical, experimental... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dairy product; Probiotic microorganisms; Quality evaluation. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162012000600005 |
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