Consulta: subjectFacets:"Clotting"
Registros recuperados: 4
Data/hora: 08/06/2024 17:21:34

Effect of THI on milk coagulation properties of Holstein-Friesian dairy cattle
Provedor de dados: 96
Autores: Beux,Simone; Cassandro,Martino; Nogueira,Alessandro; Waszczynskyj,Nina.
ABSTRACT The objective of this study was to evaluate the effect of temperature-humidity index (THI) on the milk coagulation properties of Holstein-Friesian dairy cattle from northeast part of Italy. A total of 592 individual milk samples from six dairy herds were evaluated. The milk coagulation properties traits analysed were milk rennet coagulation time and curd firmness, as well as the fat, protein, and casein contents, pH, milk aptitude to coagulate (IAC), and the somatic cell count. The THI was determined during the periods of sample collection. The THI results showed that values of up to 75 did not significantly change the IAC values; however, when the THI values were above 75, the IAC decreased significantly. The control of THI can be used to...
Tipo: Info:eu-repo/semantics/other
Palavras-chave: Clotting; Curd firmness; Dairy cow; Heat stress.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982017000500429

Jabuticaba (Plinia jaboticaba) skin extracts as inhibitors of phospholipases A2 and proteases
Provedor de dados: 42
Autores: MARQUES,TAMARA R.; BRAGA,MARIANA A.; CESAR,PEDRO H.S.; MARCUSSI,SILVANA; CORRÊA,ANGELITA D.
Abstract: The phenolic extracts of jabuticaba skin flour (JSF) were characterized by HPLC, and evaluated for their modulating action upon phospholipases A2 and proteases of snake venom, aiming at their possible use in the treatment of the various diseases associated with the action of venom toxins. Two types of extracts were prepared from JSF: aqueous and methanolic. These extracts, evaluated at different ratios, (venom: extract, m/m), significantly inhibited the phospholipase activity induced by the venom of Bothrops moojeni and Crotalus durissus terrificus, except for Bothrops atrox venom. The greatest hemolysis inhibitory action was observed for the methanolic extract, when incubated with venoms of B. moojeni and C. durissus terrificus, with inhibitions...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Agro-industrial waste; Phenolic compounds; Venom enzymes as laboratory tools; Clotting; Thrombolysis.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652019000300613

Effect of calcium addition and pH on yield and texture of Minas cured cheese
Provedor de dados: 45
Autores: Santos,B.N.C.; Silva,C.C.C V.; Domingues,J.R.; Cortez,M.A.S.; Freitas,D.D.G.C.; Chiappini,C.C.J.; Araújo,K.G.L.
Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cheese; PH; Calcium; Clotting; Texture.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200042

Milk coagulation properties and methods of detection
Provedor de dados: 65
Autores: Beux,Simone; Pereira,Edimir Andrade; Cassandro,Martino; Nogueira,Alessandro; Waszczynskyj,Nina.
ABSTRACT: One of the most crucial steps in cheesemaking is the coagulation process, and knowledge of the parameters involved in the clotting process plays an important technological role in the dairy industry. Milk of different ruminant species vary in terms of their coagulation capacities because they are influenced by the milk composition and mainly by the milk protein genetic variants. The milk coagulation capacity can be measured by means of mechanical and/or optical devices, such as Lactodynamographic Analysis and Near-Infrared and Mid-Infrared Spectroscopy.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Clotting; Curd firmness; Lactodynamograph; Infrared spectroscopy.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001000452