Consulta: creatorFacets:"Fonseca,L.M."
Registros recuperados: 28
Data/hora: 13/06/2024 02:27:08

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

Desempenho de vacas em lactação alimentadas com dietas contendo torta de macaúba
Provedor de dados: 45
Autores: Azevedo,R.A.; Santos,A.C.R.; Ribeiro Júnior,C.S.; Santos,F.P.C.; Araújo,L.; Bicalho,F.L.; Fonseca,L.M.; Geraseev,L.C.
Avaliaram-se o consumo de nutrientes e a produção e composição do leite de vacas da raça Holandesa alimentadas com dietas contendo diferentes quantidades de inclusão de torta de macaúba. Oito animais foram distribuídos em dois quadrados latinos 4x4, sendo quatro tratamentos, 0, 100, 200 e 300g kg-1 de TM na matéria seca da dieta, e quatro períodos experimentais de 21 dias, 14 de adaptação e sete de avaliações. A adição de quantidades crescentes de torta de macaúba à dieta alterou o consumo de matéria seca, matéria orgânica, proteína bruta, extrato etéreo, fibra em detergente neutro, carboidratos não fibrosos, produção e os teores de lactose, extrato seco desengordurado e sólidos totais do leite, bem como a eficiência alimentar e a digestibilidade da...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bovinos; Acrocomia aculeata sp.; Confinamento; Leite; Produção.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000100029

Efeito protetor das frações proteicas do soro de leite em camundongos Balb/C infectados por Escherichia coli O157: H7
Provedor de dados: 45
Autores: Teixeira,J.P.; Silva,N.; Fonseca,L.M.
Avaliou-se o efeito protetor das frações proteicas do soro do leite sobre as vilosidades intestinais de camundongos Balb/C, fêmeas, infectadas por Escherichia coli O157:H7. Foram utilizados 48 animais, distribuídos aleatoriamente em oito grupos de seis fêmeas cada um. Os animais dos grupos 1 e 2 (controles) receberam dieta AIN93G padrão; os dos grupos 3 e 4, AIN93G + alfalactalbumina; os dos grupos 5 e 6, AIN93G + betalactoglobulina e os dos grupos 7 e 8, AIN93G + concentrado proteico total e água ad libitum por sete dias. No dia zero, os animais dos grupos 2, 4, 6 e 8 foram inoculados, por meio de cânula de gavagem, com 0,5mL de E. coli O157:H7, na concentração de 7 x 10(10)UFC/mL. Os animais foram acompanhados clinicamente e sacrificados, no oitavo dia...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Camundongo; Alfalactalbumina; Betalactoglobulina; Vilosidade intestinal.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352010000400010

Effect of seasonal conditions and milk management practices on bulk milk quality in Minas Gerais State - Brazil
Provedor de dados: 45
Autores: Picinin,L.C.A.; Bordignon-Luiz,M.T.; Cerqueira,M.M.O.P.; Toaldo,I.M.; Souza,F.N.; Leite,M.O.; Fonseca,L.M.; Lana,A.M.Q.
ABSTRACT The influence of seasonality and the training and implementation of good dairy farming practices on raw milk production and quality was evaluated on dairy farms in Minas Gerais State, Brazil. The physico-chemical composition, somatic cell count (SCC) and total bacterial count (TBC) were determined in 3,096 milk samples collected from bulk tanks originated from 43 dairy farms over a three-year period and correlated with key climatic factors. The recommended milking management practices were applied through a training program and correlated with the seasonal data in three stages: I) prior to training (dry period); II) 48 days after the training (transition period); III) 96 days after the training (rainy period). In the first stage, a diagnosis of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Raw milk; Weather; Total bacteria count; Somatic cell count; Dairy farm.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000401355

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

Factor analysis as a tool to estimate association among individual proteins and other milk components with casein micelle size and cheese yield
Provedor de dados: 45
Autores: Freitas,D.R.; Souza,F.N.; Fonseca,L.M.; Ladeira,C.V.G.; Santos,V.P.F.; Diniz,S.A.; Silva,M.X.; Haddad,J.P.A.; Cerqueira,M.M.O.P.
ABSTRACT The present study attempted to identify individual milk proteins and other milk components that are associated with casein micelle size (CMS) and dry matter cheese yield (DMCY) using factor analysis. Here, we used 140 bulk tank milk samples from different farms. Milk composition was determined using a Fourier transform infrared equipament. The individual milk proteins were (αS-casein, β-casein, κ-casein, β-lactoglobulin and α-lactoalbumin) measured by their electrophoretic profile. The CMS was estimated by photon correlation spectroscopy, and the DMCY was determined using reduced laboratory-scale cheese production. Factor analysis partitioned the milk components into three groups that, taken together, explain 68.3% of the total variance. The first...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Κ-casein; Αs-casein; Β-casein; Α-lactalbumin; Β-lactoglobulin.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352017000501319

Climate conditions associated with the occurrence of pyrethroid residues in bulk milk tank
Provedor de dados: 45
Autores: Picinin,L.C.A.; Toaldo,I.M.; Hoff,R.B.; Souza,F.N.; Leite,M.O.; Fonseca,L.M.; Diniz,S.A.; Silva,M.X.; Haddad,J.P.A.; Cerqueira,M.M.O.P.; Luiz,M.T.B.
ABSTRACT The present study attempted to identify climate conditions that are associated with the occurrence of pyrethroid residues using a multivariate principal component analysis (PCA). A total of 132 raw milk samples were collected from dairy farms in Minas Gerais State - Brazil and analyzed for seven analytes using gas chromatography with electron capture detection. Of the 132 milk samples, pyrethroid residues were identified in 14 (10.6%) milk samples, of which 12 (9.1%) and two (1.5%) milk samples had the identification of cypermethrin and deltamethrin, respectively. From those samples, nine (6.8%) milk samples were regarded as non-compliant for cypermethrin with this analyte concentration above the maximum residue limits set by Brazilian...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Veterinary drug; Pesticide; Raw milk; Seasonality; Dairy cow.
Ano: 2016
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352016000601721

A Lactobacillus rhamnosus strain induces protection in different sites after Salmonella enterica subsp. enterica serovar Typhimurium challenge in gnotobiotic and conventional mice
Provedor de dados: 45
Autores: Mendonça,A.H.; Cerqueira,M.M.O.P.; Nicoli,J.R.; Sousa,S.M.M.; Nardi,R.M.D.; Souza,F.N.; Fonseca,L.M.; Leite,M.O.; Arantes,R.M.E.
The ability of a Lactobacillus rhamnosus strain isolated from a healthy breast-fed human newborn to reduce the pathological consequences for the host due to an experimental oral infection with Salmonella enterica subsp. enterica serov. Typhimurium in vivo was determined using gnotobiotic and conventional mice. Conventional mice received 0.1mL probiotic milk (8.0 log colony-forming unit) daily for 10 days before the oral pathogenic challenge (5.0 log colony-forming unit). Then probiotic treatment was continued until the end of the experiment. Probiotic treatment in germ-free mice consisted of a single dose of the probiotic milk at the beginning of the experiment and a challenge with S. Typhimurium 10 days later (3.0 log colony-forming unit). A protective...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Intestinal infection; Lactobacilli; Probiotics; Salmonella.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000200004

Microbiological, chemical, physical, and proteolytic activities of raw milk after thermal processing
Provedor de dados: 45
Autores: Milaneze,H.S.; Silva,L.S.; Kottwitz,L.B.M.; Zambom,M.A.; Fonseca,L.M.; Guimarães,A.T.B.; Pozza,M.S.S.
ABSTRACT The aim was to evaluate the microbiological, chemical- physical, and shelf-life quality of milk samples after pasteurization (HTST) for 10 days or ultra-high temperature (UHT) treatment for 120 days. Raw milk counts of mesophilic aerobic microorganisms, Staphylococcus spp. and thermotolerant coliforms before HTST and UHT processing were 6.73 and 7.77; 2.84 and 4.30, and 4.68 and 4.37log10, respectively. Pseudomonas spp. were found in raw milk samples. No presence of any other microorganisms studied was detected and no microbial inhibitor was found. Processed samples met microbiological legal requirements. However, aerobic mesophilic counts for HTST pasteurized milk samples stored for 5 and 10 days increased to values comparable to those in raw...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Contamination; Caseinomacropeptide; Heat treatment.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000501625

Comparação entre o método de referência e a análise eletrônica na determinação da contagem de células somáticas do leite bovino
Provedor de dados: 45
Autores: Silveira,T.M.L.; Fonseca,L.M.; Lago,T.B.N.; Veiga,D.R.
Avaliou-se a metodologia eletrônica de determinação da contagem de células somáticas por citometria de fluxo, utilizando-se 48 amostras individuais de leite de vaca da raça Holandesa e cinco amostras de leite de conjunto. A contagem média de células somáticas das amostras individuais foi de 353.000 cel/ml (5,55log cel/ml) usando-se metodologia de referência e 328.000 cel/ml (5,52log cel/ml) usando-se o contador eletrônico. Para amostras de tanque, as médias foram 382.000 cel/ml (5,58log cel/ml) e 329.000 cel/ml (5,52log cel/ml) de CCS, respectivamente, para análise feita por microscopia direta e pelo equipamento eletrônico. Não houve diferença (P&gt;0,05) entre os valores obtidos nas análises realizadas pelo método de referência e pelo analisador...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Microscopia direta; CCS; Contadores eletrônicos; Qualidade do leite.
Ano: 2005
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352005000100017

Detection of antimicrobial and anthelmintic residues in bulk tank milk from four different mesoregions of Minas Gerais State - Brazil
Provedor de dados: 45
Autores: Cerqueira,M.M.O.P.; Souza,F.N.; Cunha,A.F.; Picinin,L.C.A.; Leite,M.O.; Penna,C.F.A.M.; Souza,M.R.; Fonseca,L.M.
Avaliou-se a presença de resíduos antimicrobianos (ceftiofur, estreptomicinas, quinolonas, tetraciclinas, tianfenicol e tilosina) e anti-helmínticos (benzimidazóis, aminobenzimidazóis, levamisol, avermectinas, tiabendazóis, moxidectina e triclabendazóis) em, respectivamente, 70 e 83 amostras de leite cru provenientes de quatro mesorregiões (Triângulo Mineiro/Alto Paranaíba, Central Mineira, Oeste de Minas e Metropolitana de Belo Horizonte) do estado de Minas Gerais. Este estudo demonstrou a presença de quinolonas (2,86%), estreptomicinas (2,86%) e tetraciclinas (11,43%) nas amostras de leite cru analisadas. Ademais, observou-se expressiva porcentagem de amostras de leite cru positivas para os anti-helmínticos amino- benzimidazóis (55,42%), levamisol...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Dairy cows; Milk; MRLs; Veterinary drugs.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000200042

Application of Scharer's quantitative method for the determination of residual alkaline phosphatase activity in standard Minas
Provedor de dados: 45
Autores: Soares,C.F.; Fonseca,L.M.; Leite,M.O.; Oliveira,M.C.P.P.
Milk pasteurization is a critical issue in the dairy industry, and failures in this process can affect final product safety. Scharer's enzymatic method is still traditionally used to verify pasteurization efficiency compliance, and it is based on screening for residual alkaline phosphatase in milk. Although several methods are used to quantify enzymatic activity to assess milk pasteurization efficiency, there is a small amount of published data regarding the use of these methods to quantify alkaline phosphatase in cheese. In this study, the Scharer's modified method was used to determine the levels of residual alkaline phosphatase in standard minas cheese, before and after 20 days of ripening. The cheeses were made using raw or pasteurized milk with the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Alkaline phosphatase; Standard Minas cheese; Scharer's modified method; Spectrophotometry.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000400039

Adulterants interference on Fourier Transform Infrared analysis of raw milk
Provedor de dados: 45
Autores: Ribeiro,D.C.S.Z.; Tavares,W.L.F.; Leite,M.O.; Cerqueira,M.O.P.; Lima,J.S.; Ferreira,L.F.; Feijó,F.A.C.; Haddad,J.P.; Fonseca,L.M.
RESUMO O objetivo deste trabalho foi analisar as leituras de composição do leite cru por meio de espectrofotometria FTIR, utilizando-se curva de regressão PLS, bem como as contagens de células somáticas e bacteriana total por citometria de fluxo, após adição de amido e sacarose. O leite cru foi adulterado com três concentrações de amido e sacarose (0,1%, 0,5% e 1%), colocado em frascos contendo bronopol ou azidiol, os quais foram armazenados em duas temperaturas (7±2°C e 25±2°C ). As análises foram realizadas após zero, três, 24, 48, 72 e 168 horas de armazenamento. O modelo de regressão linear múltipla foi utilizado para análise estatística. A adição de amido e sacarose resultou em mudança significativa (P&lt;0,05) para todas as variáveis dependentes. O...
Tipo: Info:eu-repo/semantics/other
Palavras-chave: Raw milk; FTIR; Startch; Sucrose; Composition analysis.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000501649

Ocorrência de não conformidades físico-químicas e microbiológicas em leite e derivados no estado de Minas Gerais, no período de 2011 a 2015
Provedor de dados: 45
Autores: Santos,V.C.; Ribeiro,D.C.S.Z.; Fonseca,L.M.
ABSTRACT Milk and dairy products are potential sources for spoilage and pathogenic microorganisms, and although a huge amount of data is collected by the official inspection services, only a few reports are available to the public. This study aimed to evaluate the data for physicochemical and microbiological quality of pasteurized milk and dairy products, collected for inspection at industrial establishments registered at the Instituto Mineiro de Agropecuária (IMA), which is an official inspection service in Minas Gerasi State, Brazil. A total of 192 analyzes were done in 2011, 1008 in 2012, 1368 in 2013, 1271 in 2014, 1582 in 2015, adding up to 5421 samples analyzed by standard analytical techniques in official government laboratories. The statistical...
Tipo: Info:eu-repo/semantics/other
Palavras-chave: Leite pasteurizado; Qualidade de produtos lácteos; Análise físico-química e microbiológica; Não conformidades; Inspeção de alimentos.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352019000602111

Milk quality according to the daily range in farm production in the Mesoregion Central Mineira and Oeste of Minas Gerais regions, Brazil
Provedor de dados: 45
Autores: Borges,L.R.; Fonseca,L.M.; Martins,R.T.; Oliveira,M.C.P.P.
The objective of this work was to characterize milk production from the Central Mineira and Oeste Mesoregions regions in Minas Gerais State, Brazil, according to quality parameters such as somatic cell count, total bacteria count, and composition for specific production ranges. Average results for milk fat, protein, total and nonfat solids were compliant with Brazilian legal requirements (IN-62/2011) in all the production ranges selected. Average somatic cell counts (SCC) complied with the legal requirements of 600,000 cells/mL, except for the range with a daily production above 1,000 liters. However, average maximum values of 400,000 cells/mL are recommended for good milk quality. Total bacterial count was the most critical quality factor, with the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Milk quality; Somatic cell count; Total bacterial count; Central Mineira mesoregion.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000400041

Avaliação da qualidade microbiológica do queijo-de-minas artesanal do Serro-MG
Provedor de dados: 45
Autores: Brant,L.M.F.; Fonseca,L.M.; Silva,M.C.C.
Avaliaram-se a qualidade microbiológica do queijo-de-minas artesanal do Serro e a variação da microbiota do queijo recém-fabricado e no último dia de validade, após estocagem sob as condições recomendadas no rótulo. Foram analisadas 40 amostras de queijo, sendo 20 analisadas frescas, imediatamente após a coleta, e 20 no último dia de validade, após estocagem em câmara fria a 10ºC. As amostras foram analisadas para coliformes a 35ºC e 45ºC, Staphylococcus coagulase positiva, Salmonella spp. e Listeria monocytogenes. Trinta e sete amostras (92,5%) encontraram-se impróprias para o consumo humano, de acordo com os parâmetros estabelecidos pela resolução: RDC ANVISA nº12/01, sendo a principal causa de condenação a contagem de Staphylococcus coagulase positiva....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Queijo-de-minas artesanal; Qualidade microbiológica.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000600033

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

Silagens de girassol e de milho em dietas de vacas leiteiras: produção e composição do leite
Provedor de dados: 45
Autores: Silva,B.O.; Leite,L.A.; Ferreira,M.I.C.; Fonseca,L.M.; Reis,R.B.
Avaliaram-se a produção e a composição do leite de vacas alimentadas com dietas contendo diferentes proporções de silagem de girassol, em substituição à silagem de milho na dieta, e caroço de algodão como substituto parcial do concentrado. Foram utilizadas cinco vacas holandesas com 25kg leite/dia, distribuídas em um delineamento em quadrado latino 5×5. Os períodos foram de 21 dias e os tratamentos foram as dietas compostas por: 100% de silagem de girassol e concentrado (100SG), 66% de silagem de girassol e 34% de silagem de milho e concentrado (66SG), 34% de silagem de girassol mais 66% de silagem de milho e concentrado (34SG), 100% de silagem de milho e concentrado (100SM) e 100% de silagem de milho mais caroço de algodão (16,5% da matéria seca) e...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Gado leiteiro; Girassol; Silagem.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352004000600009

Influência do concentrado protéico de soro na composição do requeijão em barra com teor reduzido de gordura
Provedor de dados: 45
Autores: Soares,F.M.; Fonseca,L.M.; Martins,R.T.; Machado,E.C.; Pereira Jr.,F.N.; Fonseca,C.S.P.
O presente trabalho teve como objetivos elaborar um processamento de requeijão em barra com teor reduzido de gordura utilizando-se concentrado protéico de soro como substituto da gordura e avaliar suas características físico-químicas. O requeijão foi fabricado a partir da adição de três níveis (tratamentos) do concentrado, 0,2, 1,0 e 2,0%, e um com teor integral de gordura (controle). As amostras foram analisadas na primeira semana de fabricação para pH, acidez (% de ácido lático), teor de umidade (g/100 g), teor de gordura (g/100 g), teor de proteína (g/100 g) e teor de cinzas (g/100 g). Somente o teor de gordura apresentou diferença significativa entre o grupo-controle e os demais tratamentos (P&lt;0,05).
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Requeijão; Teor reduzido de gordura; Concentrado protéico de soro.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352002000600014

Climate conditions associated with the occurrence of antimicrobial and macrocyclic lactone residues in bulk tank milk
Provedor de dados: 45
Autores: Picinin,L.C.A.; Toaldo,I.M.; Hoff,R.B.; Souza,F.N.; Leite,M.O.; Fonseca,L.M.; Diniz,S.A.; Silva,M.X.; Haddad,J.P.A.; Cerqueira,M.M.O.P.; Bordignon-Luiz,M.T.
ABSTRACT The present study aimed to identify the climate condition parameters that are associated with the occurrence of antimicrobial and macrocyclic lactone residues in bulk tank milk using a multivariate principal components analysis (PCA). A total of 132 raw milk samples were collected at dairy farms in Minas Gerais State in Brazil and analyzed for 35 analytes, comprising macrocyclic lactones and antibacterials, using liquid chromatography coupled with mass spectrometry in tandem mode spectrometry. Of the 132 samples, 34 (25.76%) bulk tank milk samples were positive for at least one analyte. PCA showed that antimicrobial residues in bulk tank milk occurred less frequently on days with a higher average temperature, maximum temperature and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Anthelmintic; Antibiotic; Veterinary drug; Seasonality; Raw milk.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352017000200474

Comparação entre os métodos de referência e a análise eletrônica na determinação da composição do leite bovino
Provedor de dados: 45
Autores: Silveira,T.M.L.; Fonseca,L.M.; Cançado,S.V.; Ferraz,V.
Avaliou-se a metodologia de determinação da composição do leite por meio de analisador de infravermelho, utilizando-se 48 amostras individuais de leite de vacas da raça Holandesa e cinco amostras de leite de conjunto. A média dos resultados para gordura, proteína, lactose e sólidos totais das amostras individuais foram, respectivamente, 3,8%, 3,3%, 4,6% e 12,4%, usando-se metodologia de referência e 3,8%, 3,3%, 4,5% e 12,4%, usando-se equipamento eletrônico. Para amostras de tanque, as médias foram 3,9% e 4,0% para gordura, 3,2% e 3,2% para proteína, 4,7% e 4,6% para lactose e 12,6% e 12,6% para sólidos totais, respectivamente, para análises feitas por métodos de referência e por analisador de infravermelho. Não houve diferença (P&gt;0,05) entre os valores...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Composição do leite; Analisador de infravermelho; Amostra padrão; Qualidade do leite.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352004000600013

Fourier Transform Infrared Spectroscopy (FTIR) for MUN analysis in normal and adulterated Milk
Provedor de dados: 45
Autores: Oliveira,M.C.P.P.; Silva,N.M.A.; Bastos,L.P.F.; Fonseca,L.M.; Cerqueira,M.M.O.P.; Leite,M.O.; Conrrado,R.S.
The objective of this study was to evaluate the CombiScope FTIR equipment based on Fourier Transform Infrared methodology (FTIR), to assess the content of milk urea nitrogen (MUN) in Brazil. Repeatability and reproducibility of CombiScopeTM FTIR (Delta Instruments), and comparison with an enzymatic automated method (Chemspec® 150; Bentley Instruments) were tested to measure raw milk urea nitrogen (MUN). Additionally, MUN levels stability after storage of raw milk samples at 4ºC, and 20ºC for up to 15 days, and capability and precision to detect extraneous urea added as an adulterant to the milk were evaluated by FTIR equipment. There was a high correlation coefficient for the analysis of MUN by FTIR equipment, when compared with the automated enzymatic...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Milk; Validation; Milk urea nitrogen; Infrared spectroscopy; FTIR.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500037

Avaliação da qualidade microbiológica do soro de queijos Minas padrão e mozarela produzidos em quatro regiões do estado de Minas Gerais
Provedor de dados: 45
Autores: Teixeira,L.V.; Fonseca,L.M.; Menezes,L.D.M.
The microbiological profile of whey from the queijo-de-minas (Minas padrão) and mozzarella type cheeses produced in four of five most important regions of Minas Gerais state was studied. The contamination percentage found is serious, mainly in terms of the result found in coliforms count at 45ºC e coagulase-positive Staphylococci. The contamination of the whey would be too high, indicating the material as unsuitable for human consumption as well as for industrial means. Due to the lack of a specific identity and a quality pattern for cheese whey, the results can be taken as a base for standard developments, which are seen as necessary concerning the microbiological quality of such products.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Soro de queijo; Mussarela; Queijo-de-minas; Perfil microbiológico.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000100044

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

Detection of cheese whey in raw milk preserved with bronopol® through high performance liquid chromatography
Provedor de dados: 45
Autores: Lasmar,M.M.; Leite,M.O.; Fonseca,L.M.; Souza,M.R.; Cerqueira,M.M.O.P.; Penna,C.F.A.M.; Couto,C.N.B.; Ferreira,J.M.
High performance liquid chromatography was used in order to detect cheese whey in samples of raw milk preserved with Bronopol®. Six samples were collected and divided in 45 aliquots of 40mL. From these, 15 were used as control and stored frozen, 15 were added with Bronopol® and stored at 7ºC, and the other 15 were added with Bronopol® and stored at 30ºC. In all groups, five levels of cheese whey addition (0, 2, 5, 10, and 20%) were tested. The samples were submitted to high performance liquid chromatography on the 2nd, 4th, and 8th days of storage. A completely random design was used, following the factorial scheme (5x3x3) and the results were compared through the non-parametric Kruskal-Wallis test. There was no difference among the treatments (P&gt;0.05),...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Raw milk; Bronopol; Cheese whey detection; HPLC.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352011000600037

Perfil físico-químico do soro de queijos mozarela e minas-padrão produzidos em várias regiões do estado de Minas Gerais
Provedor de dados: 45
Autores: Teixeira,L.V.; Fonseca,L.M.
O perfil físico-químico de soros de queijos mozarela e minas-padrão foi analisado em quatro das cinco macrorregiões com maior produção desses queijos no estado de Minas Gerais: Alto São Francisco, Zona Metalúrgica, Zona da Mata e Sul de Minas. Os valores média+desvio padrão encontrados para os componentes do soro de queijo mozarela foram: -0,565+0,031°H para crioscopia; 6,19+0,26 para pH; 13,16+3,08°D para acidez; 6,33+0,43g/100g para sólidos totais; 93,67+0,43g/100g para umidade; 0,77+0,26g/100g para gordura; 0,84+0,04g/100g para proteína; 4,42+0,68g/100g para lactose; 0,47+0,04g/100g para cinzas; 0,18+0,01g/100g para cloretos e 1,0253+0,0006 para densidade. Para soro de queijo minas-padrão, foram encontrados: -0,555+0,030°H para crioscopia; 6,30+0,31...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Soro de queijo; Mozarela; Minas-padrão; Perfil físico-químico; Minas Gerais.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352008000100033

Influence of somatic cell count and total bacterial counts of raw milk in cheese yield using small-scale methodology
Provedor de dados: 45
Autores: Silva,N.M.A.; Bastos,L.P.F.; Oliveira,D.L.S.; Oliveira,M.C.P.P.; Fonseca,L.M.
The objectives of this study were to evaluate the influence of SCC and TBC of raw milk in cheese yield, using a reduced scale method, and to evaluate theoretical prediction of cheese yield. 270 samples of raw milk were split into three SCC levels (below 200,000; 200,000-750,000; above 750,000 SC/mL) and three TBC levels (below 100,000; 100,000-750,000; above 750,000 CFU/mL). Raw milk samples were submitted to compositional analysis (fat, protein, lactose, total solids and SNF content), SCC, TBC, freezing point and pH. The production of the small-scale cheese was conducted according to the method developed at Cornell University (Melilli et al., 2002). Cheese whey samples were submitted to compositional analysis (fat, total protein, true protein, lactose,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Raw milk; SCC; TBC; Yield.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352012000500038

In vitro radioautographic studies of the biodistribution of radiopharmaceuticals on blood elements
Provedor de dados: 56
Autores: Ripoll-Hamer,E.; De-Paula,E.F.; Freitas,L.C.; Pereira,M.J.S.; Fonseca,L.M.; Gutfilen,B.; Carvalho,J.J.; Pôrto,L.C.M.S.; Bernardo-Filho,M.
In the present study we evaluated the binding of the radiopharmaceuticals sodium pertechnetate (Na 99mTcO4), methylenediphosphonic acid (99mTc-MDP) and glucoheptonate acid (99mTc-GHA) to blood elements using centrifugation and radioautographic techniques. Heparinized blood was incubated with the labelled compounds for 0, 1, 2, 3, 4, 6 and 24 h. Plasma (P) and blood cells (BC) were isolated and precipitated with 5% trichloroacetic acid (TCA), and soluble (SF) and insoluble fractions (IF) were separated. Blood samples were prepared (0 and 24 h) and coated with LM-1 radioautographic emulsions and percent radioactivity (%rad) in P and BC was determined. The binding of Na 99mTcO4 (%rad) to P was 61.2% (0 h) and 46.0% (24 h), and radioautography showed 63.7% (0...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Radioautography; Radiopharmaceuticals; Blood elements.
Ano: 1998
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X1998000200014