Página 1 dos resultados de 533 itens digitais encontrados em 0.003 segundos

‣ An electronic tongue taste evaluation: identification of goat milk adulteration with bovine milk

Dias, L.G.; Peres, António M.; Veloso, Ana C.A.; Reis, F.S.; Vilas-Boas, Miguel; Machado, A.A.S.C.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Português
Relevância na Pesquisa
68.750923%
An electronic tongue with 36 cross-sensibility sensors was built allowing a successful recognition of the five basic taste standards, showing high sensibility to acid, salty and umami taste substances and lower performance to bitter and sweet tastes. The taste recognition capability was afterwards tested in the detection of goat milk adulteration with bovine milk, which is a problem for the dairy industry. This new methodology is an alternative to the classical analyticalmethods used to detect caprine milk adulterations with bovine milk, being a simpler, faster and economical procedure. The different signal profiles recorded by the e-tongue device together with linear discriminant analysis allowed the implementation of a model that could distinguish between rawskim milk groups (goat, cowand goat/cow) with an overall sensibility and specificity of 97% and 93%, respectively. Furthermore, cross-validation showed that the modelwas able to correct classify unknown milk samples with a sensibility and specificity of 87% and 70%, respectively. Additionally, the model robustness was confirmed since it correctly or incorrectly classified milk samples with, respectively, higher and lower probabilities than those that could be expected by chance.

‣ Apoptosis and necrosis of polymorphonuclear leukocytes in goat milk with high and low somatic cell counts

Blagitz, Maiara Garcia; Souza, Fernando Nogueira; Gomes, Viviani; Libera, Alice Maria Melville Paiva Della
Fonte: Elsevier Science Bv Publicador: Elsevier Science Bv
Tipo: Artigo de Revista Científica
Português
Relevância na Pesquisa
68.41659%
The purpose of the present trial was to compare the percentages of necrotic and apoptotic polymorphonuclear leukocytes (PMNL) in goat milk with low and high somatic cell count (SCC). Twenty eight milk samples were collected from 20 lactating goats, determined to be negative in bacteriological examination, and divided in three groups, according to their SCC: samples with SCC lower than 500 x 10(3) cells/mL; between 500 and 1500 x 10(3) cells/mL; and higher than 1500 x 10(3) cells/m L. SCC was performed in an automatic somatic cell counter. Apoptosis and necrosis were quantified using dual-color flow cytometry with fluorescein labeled annexin-V and propidium iodide (PI). Results of the present study showed a significant positive correlation between the percentage of the viable PMNL and milk SCC(r = 0.495, P=0.008), as well as a significant negative correlation between apoptotic PMNL and milk SCC(r = -0.486, P = 0.009). Results also pointed out lower PMNL viability rates due to higher apoptosis rates in milk samples with SCC lower than 5 x 10(5) cells/mL. (C) 2011 Elsevier B.V. All rights reserved.

‣ Physical properties of goat milk powder with soy lecithin added before spray drying

FONSECA, Carolina R.; BENTO, Milena S. G.; QUINTERO, Edneli S. M.; GABAS, Ana Lucia; OLIVEIRA, Carlos A. F.
Fonte: WILEY-BLACKWELL Publicador: WILEY-BLACKWELL
Tipo: Artigo de Revista Científica
Português
Relevância na Pesquisa
68.698867%
P>In this study, physical characteristics of goat milk powder produced with the addition of soy lecithin at levels of 0 (control), 0.4, 0.8 and 1.0 g lecithin/100 g of total solids in concentrated milk before the spray drying process were investigated. Goat milk was pasteurised, concentrated at 40% of total solids, spray dried and packed in plastic bags under vaccum conditions. Lecithin addition decreased the wetting time of milk powders, although no influence was observed on dispersibility, water sorption, water activity and particle size distribution of the powders. Powders with higher levels of lecithin showed significantly lower brightness, with a greater intensity of yellow colour. It was concluded that lecithin addition before spray drying process at the minimal proportion in concentrated milk of 0.4 g lecithin/100 g of total solids in concentrated milk is useful for achieving more rapid wetting time of goat milk powder.; FAPESP (Fundacao de Amparo a Pesquisa do Estado de Sao Paulo)

‣ Density and rheological parameters of goat milk; Densidade e parâmetros reológicos de leite de cabra

Gabas, Ana Lúcia; Cabral, Renato Alexandre Ferreira; Oliveira, Carlos Augusto Fernandes de; Telis-Romero, Javier
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica
Português
Relevância na Pesquisa
68.55111%
The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3.

‣ Armazenamento do leite de cabra cru em diferentes temperaturas por diferentes períodos e influência nas qualidades microbiológica, físico-química e sensorial do produto pasteurizado; Raw goat milk storage at different temperatures for different periods and influence in microbiological, pshysical-chemical and sensorial qualities in pasteurized product

Fonseca, Carolina Rodrigues da
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 07/08/2006 Português
Relevância na Pesquisa
68.79208%
Este trabalho avaliou os efeitos de diferentes períodos de armazenagem (0, 3 e 6 dias) e temperaturas (4º e 10ºC) do leite de cabra sobre o produto pasteurizado. Foram avaliadas as alterações microbiológicas e físico-químicas do leite caprino cru e a influência nas características microbiológicas, físico-químicas e sensoriais do produto pasteurizado durante o armazenamento por até 6 dias. Utilizou-se a pasteurização lenta (65ºC/30 min.) e as amostras foram mantidas a 10ºC por 0, 3 e 6 dias. Foram realizadas contagens de microrganismos mesófilos, psicrotróficos totais, lipolíticos, proteolíticos, coliformes totais e fecais. As populações de microrganismos tiveram maior desenvolvimento na temperatura de 10ºC do que a 4º C. A população de microrganismos mesófilos e psicrotróficos atingiu 106 UFC/mL em todos os experimentos realizados a 10ºC no terceiro dia de estocagem. A 4ºC, este valor foi ultrapassado no sexto dia. A pasteurização foi eficiente na redução microbiana, sendo que os microrganismos lipolíticos, proteolíticos e psicrotróficos não foram detectados durante a armazenagem do produto. Os microrganismos mesófilos também foram reduzidos. Contudo alterações decorrentes do período de estocagem crua influenciaram as características físico químicas e sensoriais na estocagem após a pasteurização. A acidez do leite cru manteve-se aceitável em todos os experimentos realizados a 4ºC. No leite estocado a 10ºC...

‣ Efeito da gordura do leite de cabra sobre o valor D65oC do Mycobacterium fortuitum (NCTN 8573); Effect of fat goat milk on value D65oC of Mycobacterium fortuitum (NCTN 8573)

Starikoff, Karina Ramirez
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 19/10/2006 Português
Relevância na Pesquisa
68.96067%
O presente trabalho objetivou avaliar o efeito da gordura do leite caprino na resistência térmica do Mycobacterium fortuitum. A realização desta pesquisa é motivada pelos seguintes fatos: 1. a pasteurização lenta é amplamente utilizada para o beneficiamento do leite caprino destinado ao consumo e industrialização; 2. o binômio tempo x temperatura foi estabelecido com base na resistência térmica do Mycobacterium ssp; 3. o valor D expressa o tempo que se leva, a uma dada temperatura, para se reduzir um ciclo logarítmico de um microrganismo; 4. a gordura exerce efeito protetor sobre os microrganismos; 5. M. fortuitum é a espécie recomendada para testes iniciais, por ser menos patogênica e de crescimento rápido. Foram realizados dois experimentos (um com leite integral e outro com leite desnatado, com três repetições cada), utilizando-se amostras de cabras sadias. As amostras foram contaminadas com inóculo previamente padronizado e distribuídas em oito tubos com tampa, que foram submetidos a tratamento térmico em banho-maria à 65oC. Realizou-se a contagem das UFC/mL do leite contaminado antes do tratamento térmico (controle da contaminação) e dos tubos retirados nos tempos 0, 5, 10, 15, 20, 25 e 30 minutos. Realizou-se a diluição seriada até 10-7...

‣ Utilização de bactérias do grupo Lactobacillus casei no desenvolvimento de sorvete potencialmente probiótico de leite de cabra e polpa de cajá (Spondias mombin); Use of bacteria from the Lactobacillus casei group in the development of potentially probiotic goat milk-based ice-cream with yellow mombin (Spondias mombim) pulp

Paula, Clara Mitia de
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 13/12/2012 Português
Relevância na Pesquisa
68.98476%
O trabalho teve como objetivos desenvolver sorvetes com leite de cabra, polpa de cajá e cepas potencialmente probióticas Lactobacillus rhamnosus HN001 e Lactobacillus paracasei LBC82, verificar a viabilidade dessas cepas e avaliar as características dos produtos ao longo de seu armazenamento a -18ºC por até 12 semanas, bem como a resistência das cepas incorporadas nos produtos a condições gástricas e entéricas simuladas in vitro. Primeiramente, foi desenvolvido creme de leite de cabra para aplicação no produto. Em seguida, foram realizados os ensaios de desenvolvimento dos sorvetes, os quais variaram de acordo com a adição de gordura láctea caprina (sorvetes SC) e a sua substituição por inulina (sorvetes SI) e com a adição de 2 cepas de Lactobacillus - L. rhamnosus HN001 (Lr) e L. paracasei LBC82 (Lp), tendo sido assim denominados: SCr - com gordura láctea caprina + Lr; SCp - com gordura láctea caprina + Lp; SIr - com inulina + Lr; SIp - com inulina + Lp. Os sorvetes foram armazenados a -18±3ºC por até 12 semanas (84 dias) e analisados quanto às seguintes características: overrun (durante a elaboração), fração de derretimento e dureza instrumental (após 14 dias), composição centesimal (após 21 dias)...

‣ Density and rheological parameters of goat milk

Gabas, Ana Lúcia; Cabral, Renato Alexandre Ferreira; Oliveira, Carlos Augusto Fernandes de; Telis-Romero, Javier
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: 381-385
Português
Relevância na Pesquisa
68.55111%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Processo FAPESP: 07/02688-9; Estudou-se o comportamento reológico do leite de cabra em função da concentração (10,5 a 50,0%) e da temperatura (273 a 331 k). O comportamento Newtoniano foi obtido para valores de sólidos totais (ST) entre 10,5 e 22,0% e temperaturas entre 276 e 331 k, mudando para o comportamento pseudoplástico sem tensão residual para ST entre 25,0 e 39,4% na mesma faixa de temperatura. Leite de cabra com ST entre 44,3 e 50,0% e temperaturas entre 273 e 296 k apresentaram comportamento pseudoplástico com tensão residual. O modelo da lei da potência foi observado novamente sem tensão residual entre 303 e 331 k. Os valores experimentais de densidade do leite de cabra variaram entre 991,7 e 1232,4 kg.m-3.; The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again...

‣ Monitoring goat milk quality during pasteurisation and ohmic treatment using UV-VIS-SWNIR spectroscopy

Martins, Rui C.; Borges, Sónia C.; Lopes, Vítor V.; Pereira, Ricardo; Vicente, A. A.
Fonte: Universidade do Minho Publicador: Universidade do Minho
Tipo: Conferência ou Objeto de Conferência
Publicado em /09/2007 Português
Relevância na Pesquisa
68.74001%
This study evaluates the effectiveness of UV-VIS-SWNIR spectroscopy of goat milk quality degradation during pasteurisation and ohmic heating, being performed on: i) raw goat milk; ii) non-processed milk but passing though pumps, pasteurizer and ohmic heater; and iii) processed milk by pasteurisation and ohmic heating. Spectra were collected by a transmittance probe for UV-VIS and UV-NIR wavelengths. The samples temperature was recorded (18.0 ± 2.0oC) and the probe was always checked for bubble formation or fat residues on lens/mirror system. The integration time was set to 25s and 4s for the collection of UV-VIS and VIS-NIR spectra respectively. Data analysis was performed on each product and for each spectral range independently. The spectra were normalized by its maximum intensity and the corrected for using a robust multiplicative scatter correction algorithm. A principal component analysis was performed to the pre-processed spectra. Results show that UV-VIS-SWNIR reflectance spectroscopy provides a quick and fast assessment of goat milk characteristics and thus it can be used as an indication of the overall product variability, allowing to develop monitoring and control models for both pasteurisation and ohmic heating of goat milk.; Fundação para a Ciência e a Tecnologia (FCT); EDER; PRIME program

‣ Goat milk free fatty acid characterization during conventional and ohmic heating pasteurization

Pereira, Ricardo; Martins, Rui C.; Vicente, A. A.
Fonte: American Dairy Science Association Publicador: American Dairy Science Association
Tipo: Artigo de Revista Científica
Publicado em /08/2008 Português
Relevância na Pesquisa
68.86689%
The disruption of the milk fat globule membrane can lead to an excessive accumulation of free fatty acids in milk, which is frequently associated with the appearance of rancid flavors. Solid-phase microextraction and gas chromatography techniques have been shown to be useful tools in the quantification of individual free fatty acids in dairy products providing enough sensitivity to detect levels of rancidity in milk. Therefore, the aim of this study was to characterize the short-chain and medium-chain free fatty acid profile in i) raw untreated goat milk; ii) raw goat milk passing through pumps and heating units (plate-and-frame heat exchanger and ohmic heater); and iii) processed goat milk by conventional and ohmic pasteurization to determine the influence of each treatment in the final quality of the milk. Multivariate statistical analysis has shown that the treatments studied were not responsible for the variability found on free fatty acid contents. In particular, it was possible to conclude that ohmic pasteurization at 72°C for 15 s did not promote an extended modification of free fatty acid contents in goat milk when compared with that of conventional pasteurization. Furthermore, principal component analysis showed that the capric acid can be used to discriminate goat’s milk with different free fatty acid concentrations. Hierarchical cluster analysis showed evidence of the existence of correlations between contents of short and medium chain free fatty acids in goat milk.

‣ Manufacturing of fermented goat milk with a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus in a controlled bioreactor

Kongo, J.M.; Gomes, A.M.; Malcata, F.X.
Fonte: The Society for Applied Microbiology Publicador: The Society for Applied Microbiology
Tipo: Artigo de Revista Científica
Publicado em //2006 Português
Relevância na Pesquisa
68.764907%
Aims: This work was undertaken to study the feasibility and the characteristics of a fermented product made of goat milk, using a mixed starter culture of Bifidobacterium animalis and Lactobacillus acidophilus under controlled conditions, and to determine their survival in the fermented milk during refrigerated storage. Methods and Results: Goat milk was inoculated with Lact. acidophilus and Bif. animalis mixed starter, fermented in a glass bioreactor with controlled temperature (37 C) and anaerobiosis, and monitored for growth and acidification. The fermented milk was then stored for 10 days under refrigeration, and monitored daily for starter microflora survival and pH changes. Lact. acidophilus viable counts reached a maximum of 7Æ1 · 108 colony-forming units (CFU) ml)1, and Bif. animalis a maximum of 6Æ3 · 107 CFU ml)1 by 20 h of fermentation. During refrigerated storage, both strains exhibited a good survival, with viable numbers remaining essentially constant throughout the experiment, whereas the pH of the fermented milk dropped slightly. Conclusions: Mixed cultures of Bif. animalis and Lact. acidophilus may be used to produce fermented goat milk with high counts of both probiotic strains. Significance and Impact of the Study: Goat milk fermented with Bif. animalis and Lact. acidophilus can be manufactured as an alternative probiotic dairy product.

‣ Validation and quality assurance applied to goat milk chemical composition: minerals and trace elements measurements

Trancoso, Inês; Roseiro, Luísa; Martins, António P. L.; Trancoso, Maria Ascensão
Fonte: INRA, EDP Sciences Publicador: INRA, EDP Sciences
Tipo: Artigo de Revista Científica
Publicado em //2009 Português
Relevância na Pesquisa
68.45967%
In the present study, quality assurance programmes were implemented to validate and control the analytical methodologies used for the characterization of minerals and trace elements in goat milk from Portuguese breeds. With the exception of chloride that was determined by potentiometric titration, all the other elements were determined by spectroscopic techniques after different sample decomposition: P was measured by ultraviolet-visible molecular absorption spectrometry, Ca, Fe, K, Mg, Mn, Na and Zn by flame atomic absorption spectrometry and Cd, Co, Cr, Cu, Mo, Ni and Pb by electrothermal atomic absorption spectrometry. The methods performance characteristics, namely specificity, limit of detection, limit of quantification, working range, precision and trueness were evaluated. Measurement uncertainty was expressed in terms of precision and trueness. Precision under intralaboratory reproducibility conditions was estimated from triplicate analysis, and the trueness component was estimated in terms of overall recovery using either skim milk powder certified reference materials or spiked samples. The results obtained are discussed on the basis of the performance criteria required by EC regulations to verify when a method is suitable for food control. The methods used for the characterization of minerals and trace elements in goat milk complied with EC requirements since there was no matrix influence...

‣ Density and rheological parameters of goat milk

Gabas,Ana Lúcia; Cabral,Renato Alexandre Ferreira; Oliveira,Carlos Augusto Fernandes de; Telis-Romero,Javier
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2012 Português
Relevância na Pesquisa
68.55111%
The rheological behavior and density of goat milk was studied as a function of solids concentration (10.5 to 50.0%) and temperature (273 to 331 k). Newtonian behavior was observed for values of total solids (TS) between 10.5 and 22.0% and temperatures from 276 to 331 k changing to pseudoplastic behavior without yield stress for TS from 25.0 to 39.4% at the same range of temperature. Goat milk with TS between 44.3 to 50.0% and temperatures of 273 to 296 k showed yield stress in addition to pseudoplastic behavior. At 303 to 331 k the power law model was observed again, without yield stress. The density of goat milk ranged from 991.7 to 1232.4 kg.m-3.

‣ Characterization of goat milk and potentially symbiotic non-fat yogurt

Paz,Noelia Fernanda; Oliveira,Enzo Gonçalvez de; Kairuz,Martha Susana Nuñez de; Ramón,Adriana Noemí
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2014 Português
Relevância na Pesquisa
68.709043%
Combining prebiotics and probiotic microorganisms improve quality in the formulation of foods. In this paper, the characteristics of goat milk and symbiotic yogurt were studied. Raw goat milk was analyzed and the skimming process was optimized. For the formulation of a potentially non-fat symbiotic yogurt made with skimmed goat milk, inulin, gelatin, sugar, and Streptococcus salivarius subsp. thermophilus, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei subsp. rhamnoshus. Chemical characteristics, acceptability, and viability of lactic acid bacteria and probiotic culture were assessed. The protein and fat content of the raw milk was 2.90 and 3.56 g/100 mL, respectively. The optimum skimming process was obtained at 9,800 rpm and 4 °C for 15 minutes. The product formulated had a protein and fat content of 4.04 to 0.04 g/100 mL, good sensory properties, and acceptability of 95%. The lactic bacteria count was 9 × 10(7) CFU mL- 1, and probiotic culture count was higher than 1 × 10(6) CFU mL- 1, which guarantees their effect and capacity to survive in the digestive tract and spread in the intestine. The yogurt was stable during the 21 days of storage. Therefore, this study shows that goat milk yogurt is an adequate delivery vehicle of the probiotic culture L. casei and inulin.

‣ Typology and characterization of goat milk production systems in the Cariris Paraibanos

Costa,Roberto Germano; Dal Monte,Hélio Luiz Beretta; Pimenta Filho,Edgard Cavalcanti; Holanda Júnior,Evandro Vasconcelos; Cruz,George Rodrigo Beltrão da; Menezes,Marcos Paulo Carrera
Fonte: Sociedade Brasileira de Zootecnia Publicador: Sociedade Brasileira de Zootecnia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/03/2010 Português
Relevância na Pesquisa
68.25223%
This work was aimed to identify the typology and the characteristics of the goat milk production systems. Seventy rural properties were researched. Multivariate data analysis with cluster formation techinique was used, and also the identification of five different groups of production systems. The production systems were classified through technical and economical efficiency, ranking groups 1 and 2 as high technological level, groups 3 and 4 as medium level, and the group 5 as low level. The high technological level systems used practices of more rational handling with larger technological employment becoming better specialized. These systems present the largest revenues of milk and unitary net profit. Medium technological production systems adopt technological recommendations and look for alternatives of handling practices. Production system 1 adopts intensive sanitary practices for the farmyard facilities and stables, but this does not happen in the production system 2. Vermifuge is applied three times a year in system 1 while in the system 2 it is applied twice a year. The producers of the systems 1 and 2 obtain more financial resources through official credit lines, and the producers of the group 2 are more punctual on the pay off deadlines.

‣ Performance of two ready-to-use systems for enumeration of aerobic mesophilic microorganisms in frozen goat milk

Tavolaro,Paula; Ferrati,Analí Ramazotti; Destro,Maria Teresa; Landgraf,Mariza; Franco,Bernadette Dora Gombossy de Melo
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2005 Português
Relevância na Pesquisa
68.45967%
Enumeration of aerobic microorganisms in Brazilian pasteurized bovine milk using PetrifilmTM AC and SimplateTM TPC was shown to be influenced by the nature of autochthonous microbiota. This study was conducted to assess if the same occurs in pasteurized goat milk. Pasteurized frozen goat milk (n=62) was purchased in retail stores in São Paulo, SP, Brazil, and submitted to mesophilic aerobic counts using PetrifilmTM AC and SimplateTM TPC, comparing results with those of conventional pour-plates. Correlation indexes above 0.90 were ranked "excellent"; those between 0.80 and 0.89, "good", those from 0.79 to 0.50, "fair", and those below 0.50, "poor". Correlation indexes for PetrifilmTM AC counts were "good", but "poor" using SimplateTM TPC. Comparison of PetrifilmTM AC and SimplateTM TPC also produced "poor" correlation indexes. Results suggest that autochthonous microbiota have little, if any, influence on the performance of these two systems, since good correlations were achieved using PetrifilmTM AC.

‣ Bacteriocinogenic Lactococcus lactis subsp: lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential

Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M.
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2014 Português
Relevância na Pesquisa
68.145264%
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its probiotic potential. Lc. lactis DF4Mi was resistant to acidic pH and oxbile, presented co-aggregation with Listeria monocytogenes, and was not affected by several drugs from different generic groups, being sensitive to most tested antibiotics. These properties indicate that this Lc. lactis strain can be used for enhancement of dairy foods safety and quality, in combination with potential probiotic properties.

‣ Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin

Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M.
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2014 Português
Relevância na Pesquisa
68.145264%
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of activity, was sensitive to proteolytic enzymes, resistant to heat and pH extremes, and not affected by the presence of SDS, Tween 20, Tween 80, EDTA or NaCl. Bacteriocin production was dependent on the components of the culture media, especially nitrogen source and salts. When tested by PCR, the bacteriocin gene presented 100% homology to nisin Z gene. These properties indicate that this L. lactis subsp. lactis DF4Mi can be used for enhancement of dairy foods safety and quality.

‣ Typology and characterization of goat milk production systems in the Cariris Paraibanos.

COSTA, R. G.; DAL MONTE, H. L. B.; PIMENTA FILHO, E. C.; HOLANDA JUNIOR, E. V.; CRUZ, G. R. B. da; MENEZES, M. P. C.
Fonte: Revista Brasileira de Zootecnia, Viçosa, MG, v. 39, n. 3, p. 656-666, 2010. Publicador: Revista Brasileira de Zootecnia, Viçosa, MG, v. 39, n. 3, p. 656-666, 2010.
Tipo: Artigo em periódico indexado (ALICE)
Português
Relevância na Pesquisa
68.25223%
This work was aimed to identify the typology and the characteristics of the goat milk production systems. Seventy rural properties were researched. Multivariate data analysis with cluster formation techinique was used, and also the identification of five different groups of production systems. The production systems were classified through technical and economical efficiency, ranking groups 1 and 2 as high technological level, groups 3 and 4 as medium level, and the group 5 as low level. The high technological level systems used practices of more rational handling with larger technological employment becoming better specialized. These systems present the largest revenues of milk and unitary net profit. Medium technological production systems adopt technological recommendations and look for alternatives of handling practices. Production system 1 adopts intensive sanitary practices for the farmyard facilities and stables, but this does not happen in the production system 2. Vermifuge is applied three times a year in system 1 while in the system 2 it is applied twice a year. The producers of the systems 1 and 2 obtain more financial resources through official credit lines, and the producers of the group 2 are more punctual on the pay off deadlines.; 2010

‣ Acceleration of reflex maturation and physical development in suckling rats: effects of a maternal diet containing lipids from goat milk.

SOARES, J. K. B.; QUEIROGA, R. de C. R. do E.; BOMFIM, M. A. D.; PESSOA, D. C. N. de P.; BARBOSA, E. de A.; SOUZA, D. L.; CABRAL-FILHO, J. E.; MEDEIROS, M. do C.
Fonte: Nutritional Neuroscience, London, v. 17, n. 1, p. 1-6, Jan. 2014. Publicador: Nutritional Neuroscience, London, v. 17, n. 1, p. 1-6, Jan. 2014.
Tipo: Artigo em periódico indexado (ALICE)
Português
Relevância na Pesquisa
68.669478%
Objective: To investigate the effects of lipids from goat milk containing conjugated linoleic acids on body weight and reflex ontogeny of neonatal rats treated during the prenatal and suckling periods. Methods: Three groups were studied: soybean oil (S), coconut oil (C), and goat milk lipids (GM). Reflex maturation (palm grasp, righting reflex, cliff avoidance, vibrissae placing, negative geotaxis, auditory startle, and free-fall righting) as well as body weight evolution were recorded during lactation. Results: Data demonstrated that the lipids from goat milk accelerated body weight evolution as well as all the reflex maturation investigated (P < 0.05). Discussion: The supply of goat?s milk offered to Wistar rats during pregnancy and lactation provided a variety of fatty acids necessary to accelerate the development of offspring.; 2014