Consulta: creatorFacets:"Andrade,E.H.P."
Registros recuperados: 6
Data/hora: 05/06/2024 07:31:24

Caseinomacropeptide index in UHT whole milk stored under different conditions of temperature and time
Provedor de dados: 45
Autores: Villanoeva,C.N.B.C.; Andrade,E.H.P.; Baffa Junior,J.C.; Souza,M.R.; Cerqueira,M.M.O.P.; Fonseca,L.M.; Penna,C.F.A.M.; Leite,M.O.
Caseinomacropeptide (CMP) index is a method used to detect adulteration of milk by addition of cheese whey, since CMP is a glycopeptide characteristic produced during cheesemaking, and soluble in the whey phase. The objective of this work was to evaluate the caseinomacropeptide index of UHT milk stored under different temperatures. Six batches of recently processed UHT milk were collected and stored under three temperatures (21ºC, 6ºC, and -12ºC) and analyzed by HPLC in the day of the milk collection (day 0) and at 30, 60, 90, and 120 days of storage. The experiment was run as a randomized block design with a 3x5 factorial arrangement, and the Student-Newman-Keuls (SNK) method was used as the post-hoc test (p = 0.05). There was a progressive increase of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: UHT whole milk; Caseinomacropeptide; HPLC.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000100039

Viabilidade de Staphylococcus aureus FRI S-6 e produção de SEB em queijo elaborado com adição de Lactobacillus rhamnosus e Lactococcus lactis
Provedor de dados: 45
Autores: Seridan,B.; Souza,M.R.; Nicoli,J.R.; Carmo,L.S.; Menezes,L.D.M.; Oliveira,D.L.S.; Andrade,E.H.P.
Staphylococcus aureus foi inoculado em queijos produzidos de forma estéril em laboratório, juntamente com Lactobacillus rhamnosus e Lactococcus lactis, isolados de queijo de coalho artesanal e identificados por PCR-ARDRA16S-23S. L. lactis foi capaz de reduzir a contagem de S. aureus no primeiro dia após produção (P&lt;0,05) dos queijos de 3,3x10(7)UFC/g para 1,0x10(7)UFC/g. L. rhamnosus não impediu o crescimento de S. aureus. A presença das cepas acidoláticas, principalmente L. lactis, mostrou ainda potencial de inibição da produção de enterotoxina estafilocócica do tipo B, sendo que a concentração de enterotoxinas no 15° dia foi inferior ao limite de detecção pelo kit comercial utilizado. Concluiu-se que a presença das bactérias acidoláticas estudadas...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Queijo; Staphylococcus aureus; Lactococcus lactis; Lactobacillus rhamnosus; Enterotoxinas; Qualidade sanitária.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000200029

Microbiological and physical-chemical characteristics of fermented milk beverages
Provedor de dados: 45
Autores: Andrade,E.H.P.; Silva,N.M.A.; Resende,M.F.S.; Souza,M.R.; Fonseca,L.M.; Cerqueira,M.M.O.P.; Penna,C.F.A.M.; Leite,M.O.
This study aimed to evaluate some microbiological and physical-chemical characteristics of fermented milk beverages collected at the main supermarkets in Belo Horizonte (MG). 40 samples of the products corresponding to five distinct brands were collected. They were submitted to the following analyses: Most Probable Number (MPN) of total (30ºC) and thermal tolerant coliforms (45ºC), Salmonella spp., coagulase positive Staphylococcus, molds and yeasts, lactic acid bacteria, pH, titratable acidity and contents of moisture, total solids, protein and fat. The analyses were carried out during the last week of shelf life. The microbiological quality of the samples was good and the counts of lactic bacteria were above the minimum established by the official...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fermented milk beverages; Microbiology; Physical-chemistry; Protein.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352015000601735

Queijo de minas artesanal da Serra da Canastra: influência da altitude das queijarias nas populações de bactérias acidolácticas
Provedor de dados: 45
Autores: Resende,M.F.S.; Costa,H.H.S.; Andrade,E.H.P.; Acúrcio,L.B.; Drummond,A.F.; Cunha,A.F.; Nunes,A.C.; Moreira,J.L.S.; Penna,C.F.A.M.; Souza,M.R.
Amostras de queijo de minas artesanal foram coletadas em 18 queijarias localizadas em propriedades rurais da região da Serra da Canastra, Minas Gerais, com o objetivo de avaliar a influência da altitude sobre a população de bactérias acidolácticas. As queijarias estavam distribuídas nas altitudes de 600 a 900m, 900 a 1000m e mais de 1000m. Observaram-se populações mais elevadas de bactérias acidolácticas nas amostras de queijo da altitude de 600 a 900m. Lactobacillus rhamnosus, Lactobacillus casei e Lactobacillus plantarum foram os principais microrganismos isolados e identificados por PCR ARDRA 16S-23S rDNA, além de Enterococcus spp., Lactococcus spp. e outras espécies de Lactobacillus. Sugere-se que estas espécies estejam adaptadas ao ambiente de...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Queijo; Altitude; Bactérias acidolácticas; 16S-23S rDNA.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000600039

Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography
Provedor de dados: 45
Autores: Andrade,E.H.P.; Souza,M.R.; Fonseca,L.M.; Penna,C.F.A.M.; Cerqueira,M.M.O.P.; Roza,T.; Seridan,B.; Resende,M.F.S.; Pinto,F.A.; Villanoeva,C.N.B.C.; Leite,M.O.
Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF). Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P&gt;0.05) cheese whey and CMP amounts in milk (0% of cheese whey) and in fermented milk beverages added with 10 and 20% of cheese whey (P&gt;0.05). However, cheese whey and CMP amounts were higher than expected (P&lt;0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fermented milk beverages; Cheese whey; CMP; HPLC.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300959

Método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato
Provedor de dados: 45
Autores: 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