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Registros recuperados: 18
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Aproveitamento do leite de búfala em produtos derivados. Repositório Alice
HÜHN, S.; LOURENÇO JUNIOR, J. de B.; CARVALHO, L. O. D. de M.; NASCIMENTO, C. N. B. do; VIEIRA, L. C..
v.5 Pastagem e produção animal.
Tipo: Parte de livro Palavras-chave: Leite de bubalino; Tecnologia do leite; Queijo mozarela; Requeijão marajoara; Brasil; Milk products; Cheese; Yoghurt.; Doce de Leite; Fruta; Iogurte; Produto Derivado do Leite; Provolone.; Amazonia; Fruits; Buffaloes; Technology..
Ano: 1986 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/394678
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Composição bromatológica do soro de leite bovino proveniente do processo de fabricação do queijo Mozarela. Repositório Alice
BONFIM, J. M.; MARTINS, T. P.; EGITO, A. S. do; SOARES, M. B.; VASCONCELOS, A. M..
Resumo: Objetivou-se avaliar a composição bromatológica do soro de leite bovino derivado da fabricação do queijo mozarela. Foram coletadas três amostras de 500 mL diretamente do tanque de uma fábrica de beneficiamento de queijo tipo mozarela na cidade de Damolândia em Goiás. Foram realizadas análises de matéria seca, umidade, matéria orgânica, cinzas e proteína bruta. O resultado para proteína bruta foi baixo, porém o tipo processamento usado na produção do queijo pode ter influenciado nesse resultado. [Chemical composition of bovine whey derived of processing of mozzarella cheese]. Abstract: The aim of experiment was to evaluate the Chemical composition of bovine whey derived of processing of mozzarella cheese. Three samples of 500 mL were collected in...
Tipo: Anais e Proceedings de eventos Palavras-chave: Cheese; Processing.; Milk products; Soro de leite; Bovino; Queijo; Mozarela; Processamento; Subproduto; Byproducts..
Ano: 2015 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1045599
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Contractual Relationships in the Hungarian Milk Sector AgEcon
Bakucs, Lajos Zoltan; Ferto, Imre; Szabo, Gabor G..
In this paper we present an empirical analysis of farmers’ contracting choice in the Hungarian milk sector using 2005 milk producer survey data, employing transaction cost economics. We focus on analysing some key determinants of farmers’ contracting choices: type of contracts, duration, number of contractors, incentives provided in the contract and business history of farmers and buyers. Some of the main results include the importance and effect of farm size, quantity of milk delivered, planned short and long run or contract related investment on farm, the possibility of farmer to influence prices on the contracting choices.
Tipo: Conference Paper or Presentation Palavras-chave: Transaction costs; Contracts; Milk products; Hungary; Agricultural and Food Policy; Institutional and Behavioral Economics; Political Economy.
Ano: 2010 URL: http://purl.umn.edu/90794
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Crop-livestock linkages in watersheds of Andhra Pradesh Open Agri
Subrahmanyam, S..
Palavras-chave: Watersheds; Milk; Milk products; Cropping patterns; Fallow systems; Arid zones; Concentrates; Dry matter; Assets; Sampling.
Ano: 2006 URL: http://agropedia.iitk.ac.in/openaccess/?q=node/3130
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Diet with detoxified castor meal increase unsaturated fatty acids in goat milk and cheese. Repositório Alice
MARINHO, R. M.; COSTA, R. G.; BOMFIM, M. A. D.; CRUZ, S. E. B. S.; BELTRÃO, E. M.; SOUSA, Y. R. F. de; SCHULER, A. R. P.; MAGNANI, M.; QUEIROGA, R. de C. R. do E..
Abstract: By-products of industrial processes nutritionally rich as castor meal have been used as an energy source in feed for goats in order to increase the lipid characteristics of milk and dairy products. The present study was conducted to evaluate the physicochemical, microbiological and sensory properties of goat cheese "Coalho Type" made from milk of goats submitted to diets with increasing levels (33, 67 and 100%) of detoxified castor meal, replacing soybean meal. The cheeses produced showed no changes in sensory attributes (P>0.05). However, the diet with different levels of detoxified castor meal promoted an increase in the levels of unsaturated fatty acids in milk and cheese, especially the C6:0; C10:0; C14:0; C16:0; C18:1 and C18:3 profile,...
Tipo: Artigo de periódico Palavras-chave: Cheese; Detoxification; Milk products; Alternative feedstuff.; Caprino; Leite de cabra; Produto derivado do leite; Queijo; Farelo; Mamona; Desintoxicação; Ácido graxo; Soja; Nutrição animal; Dieta; Alimento alternativo; Subproduto; Ricinus Communis.; Goat milk; Fatty acids; Animal nutrition; Soybeans; Castor beans; Byproducts..
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1009441
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Economic value of sorghum stover traded as fodder for urban and peri-urban dairy production in Hyderabad, India Open Agri
Blümmel, M..
Palavras-chave: Crude protein; Sorghum; Hybrids; Grain; Proteins; Milk products; Sampling; Marketing; Millets; Milk.
Ano: 2006 URL: http://agropedia.iitk.ac.in/openaccess/?q=node/3200
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Extração do aroma de bacuri e sua utilização como flavorizante em iogurte natural. Repositório Alice
NAZARÉ, R. F. R. de; MELO, C. F. M. de.
Tipo: Parte de livro Palavras-chave: Flavour; Flavourings; Yoghurt; Milk products; Aroma; Aromatizante; Bacuri; Iogurte; Platonia Insignis; Produto Derivado do Leite.
Ano: 1982 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/395349
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Instrumental texture and sensory evaluation of fermented dairy beverages processed with reconstituted goat whey powder and a co-culture of Streptococcus thermophilus and Lactobacillus casei. Repositório Alice
PEREIRA, A. M. de S.; SILVA, G. dos S.; ALMEIDA, R. D.; SALLES, H. O.; SANTOS, K. M. O. dos; FLORENTINO, E. R.; BURITI, F. C. A..
Sazetak: The effects of Lactobacillus casei BGP93 used as adjunct culture on the physicochemical, textural and sensory characteristics of a dairy beverage processed with goat Coalho cheese whey powder and Streptococcus thermophilus TA-40 as starter (ST-LC beverage) were investigated in comparison to a control product (ST beverage) without L. casei. No significant differences were observed between the ST and ST-LC trials concerning the acidification pattern throughout the fermentation process (P>0.05). Post-acidification was also not observed for both trials since their pH values were maintained stable, without significant differences during 21 days at 4 ± 1 °C. This pH stability reinforced the maintenance of firmness, consistency, cohesiveness and...
Tipo: Artigo de periódico Palavras-chave: Lactobacilli adjunct cultures; Bebida fermentada; Processamento de alimento; Keeping quality; Milk products; Organoleptic analysis; Caprino; Leite de cabra; Produto derivado do leite; Preservação de alimento; Armazenamento de alimento; Análise organoléptica; Subproduto; Soro de leite; Acidification; Goat milk; Lactobacillus casei; Byproducts; Whey.
Ano: 2018 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1087764
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Potentially probiotic ice cream from goat's milk: characterization and cell viability during processing, storage and simulated gastrointestinal conditions. Repositório Alice
SILVA, P. D. L. da; BEZERRA, M. de F.; SANTOS, K. M. O. dos; CORREIA, R. T. P..
Abstract: In this work, the physicochemical characteristics, meltdown behavior and sensory properties of goat's milk ice cream produced with and without the probiotic bacteria Bifidobacterium animalis subsp. lactis BLC1 were analyzed. The ice cream with added B. animalis was further evaluated in regard to the probiotic viability during processing, frozen storage, and simulated gastrointestinal conditions. Results showed that the addition of B. animalis decreased the pH (p < 0.05), but it had no effect on physicochemical properties, including overrun and melting behavior of ice cream from goat's milk (p > 0.05). After 120 days of frozen storage, a survival rate of 84.7% was registered. With regard to cell viability during gastrointestinal conditions,...
Tipo: Artigo de periódico Palavras-chave: Probiotic survival; Alimento funcional probiótico; Gastrointestinal simulation; Produto lácteo; Frozen products; Icecream; Milk products; Caprino; Leite de cabra; Produto derivado do leite; Sorvete; Goat milk; Probiotics; Bifidobacterium animalis; Frozen dairy products.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/996851
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Proceedings of the Planning Workshop of Regional Stakeholders on Increasing Livestock Productivity in Mixed Crop-Livestock Systems in South Asia Open Agri
Palavras-chave: Milk; Mixed farming; Crops; Farming systems; Milk products; Products; Statistics; Veterinary services; Land management; Livestock.
Ano: 1999 URL: http://agropedia.iitk.ac.in/openaccess/?q=node/4199
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Production of yeast extracts from whey for food use: market and technical considerations Ciênc. Tecnol. Aliment.
RÉVILLION,Jean P.; BRANDELLI,Adriano; AYUB,Marco A.Z..
Whey is produced in large amounts by cheese industries. This by-product can be used for biomass production by yeast cultivation, resulting in commercially attractive products. The use of yeast extracts as source of flavour enhancer consists of an expansible market, encouraged by costumer's choice for natural additives. The development of a suitable and economically viable project for the generation of valued-added by-products, may allow the dairy industry to diversify their portfolio and increase their rentability.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Milk products; Cheese whey; Yeast; Yeast extract; Food enhancers.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000200020
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Queijo Coalho caprino maturado e defumado adicionado de cultura lática nativa com potencial probiótico. Infoteca-e
LAGUNA, L. E.; SANTOS, K. M. O. dos; BARCELOS, S. C. de; SALLES, H. O.; MORAES, G. M. D. de; EGITO, A. S. do.
bitstream/item/221314/1/CNPC-2020-Art.52.pdf
Tipo: Comunicado Técnico (INFOTECA-E) Palavras-chave: Queijo de cabra; Alimento funcional probiótico; Produto lácteo; Fabricação artesanal; Processamento artesanal; Queijo defumado; Queijo maturado; Milk products; Caprino; Tecnologia de Alimento; Produto Derivado do Leite; Food technology; Goat cheese; Goat milk; Lactobacillus rhamnosus; Probiotics; Health foods.
Ano: 2020 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1128183
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Survival of Lactobacillus rhamnosus EM1107 in fermented goat milk with inulin under in vitro simulated gastrointestinal conditions. Repositório Alice
SANTOS, K. dos; GALDINO, I. K. C. P. de; OLIVEIRA, M.; OLIVEIRA, A.; SILVA, G. da; EGITO, A. S. do; BURITI, F..
Tipo: Anais e Proceedings de eventos Palavras-chave: Milk products; Indigenous lactobacilli; Probiotic candidate; Alimento funcional; Probótico; Caprino; Leite de Cabra; Produto Derivado do Leite; Tecnologia de Alimento; Goat milk; Health foods; Food technology; Probiotics.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1110439
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Survival of Lactobacillus rhamnosus EM1107 in fermented goat milk with inulin under in vitro simulated gastrointestinal conditions. Repositório Alice
SANTOS, K. M. O. dos; OLIVEIRA, I. K. C. P. de; OLIVEIRA, M.; OLIVEIRA, A.; SILVA, G. da; VASCONCELOS, A. S. do E.; BURITI, F..
Poster 378/110. Na afiliação da primeira autora consta Food Research and Extension Centre (NUPEA).
Tipo: Artigo de periódico Palavras-chave: Alimento funcional; Indigenous lactobacilli; Milk products; Probiotic candidate; Probótico; Produto de Origem Animal; Caprino; Leite de Cabra; Produto Derivado do Leite; Tecnologia de Alimento; Animal products; Food technology; Goat milk; Health foods; Probiotics.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1113140
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Technology options for sustainable livestock production in India Open Agri
P.S..
Palavras-chave: Technology; Breeds (animals); Milk; Crossbreds; Milk products; Wool; Breeding methods; Grazing systems; Oligosaccharides.
Ano: 2022 URL: http://agropedia.iitk.ac.in/openaccess/?q=node/4148
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The patterns of retail price variation. The case of milk products AgEcon
Ferto, Imre; Bakucs, Lajos Zoltan.
We examine retail price variation across a range of milk products in Hungary. Our results show that majority of products have regular prices and the most deviations from that regular price are upward. We find significant differences across products in terms of price distributions. Sales are infrequent for majority of products and its role is limited in annual price variation. Results do not confirm that durable goods should have qualitatively different pricing pattern than less-durable goods. Although existing models of retail sales yield predictions consistent with some aspects of the retail pricing distributions, all of these models fail to explain other important aspects of retail pricing identified here.
Tipo: Conference Paper or Presentation Palavras-chave: Retail prices; Sales; Milk products; Demand and Price Analysis; Industrial Organization; Marketing; L 13.
Ano: 2009 URL: http://purl.umn.edu/51670
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インド北部ヒマラヤ山脈西部北斜面チャンタン地域における遊牧民の生業構造についての予備調査 : 遊牧民カルナクパD世帯における食料摂取の事例から OAK
平田, 昌弘; Hirata, Masahiro.
The preliminary nutritional survey on a D household of “Karnak-pa” nomad was conducted in Changtang area, Ladakh region of north India to understand the situation of food intake by the nomads of which subsistence depend only on livestock keeping, not on crop producing, and analyze its characteristics. The characteristics of food intake in the D household are summarized as the following 9 points. 1) The daily food intake is composed by 5 times such us morning cheese-barley soup named as “Tsam thuk”, breakfast, lunch, evening tea/food and dinner. 2) The energy intake of Karnak-pa nomad was supplied by 39.3 % - 45.0 % from self-sufficient foods and 55.0 % - 60.7 % from purchased foods. Although Karnak-pa nomads don’t engage in any agricultural production...
Palavras-chave: 遊牧; 乳製品; 大麦; ; ; 有限性; 謙虚; 高地適応; Nomadism; Milk products; Barley; Beans; Meat; Limitation; Modesty; Adaptation in high altitude.
Ano: 2012 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3591
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インド北部ラダーク山岳地帯の移牧民の生業構造 : ドムカル村における食料摂取の視座から OAK
平田, 昌弘; Hirata, Masahiro.
The food intake of agro-pastoralists was surveyed in the hilly high altitude of Ladakh,northern India to understand the characteristics of those subsistence,to discuss their adaptation strategy to high altitude circumstances and to reconsider the pastoralism theory through the case study of transhumance. The characteristics of their food intake are 1) the daily food intake is composed by 5 times such us morning tea,breakfast,lunch, evening tea and dinner,2) they don't take any meat in normal daily life, 3) necessary nutrients are mostly supplied by taking beans,fresh and dry vegetables,milk products and cereals,4) cereals contribute mostly to the nutrient intake,5) the intake of purchased wheat and rice become bigger than self-supplied barley,6) the milk...
Palavras-chave: 移牧; 乳製品; 大麦; ; ; 有限性; 謙虚; 高地適応; Transhumance; Milk products; Barley; Beans; Meat; Limitation; Modesty; Adaptation in hilly high altitude.
Ano: 2010 URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3076
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