C.F.A.M. Penna

Produção e composição do leite de ovelhas Santa Inês e mestiças Lacaune e Santa Inês e desenvolvimento de seus cordeiros

Na ovinocultura, a raca Santa Ines, amplamente explorada no territorio brasileiro, possui indices de producao compativeis com sistemas europeus de exploracao leiteira (Susin et al., 2005), e o bom desempenho de animais na fase de cria esta diretamente relacionado com a producao de leite das maes (Peeters et al., 1992). A raca Lacaune tem sua origem atrelada a producao de animais de boa carcaca em diversas regioes da Franca e passou por um programa de melhoramento genetico que resultou em aumento da producao de leite e melhora da composicao da carcaca dos cordeiros destinados ao abate (Barillet et al., 2001). O presente trabalho teve o objetivo de avaliar a producao e a composicao do leite de tres genotipos de ovelhas Santa Ines, ½ Lacaune x ½ Santa Ines e ¾ Lacaune x ¼ Santa Ines ? e o desenvolvimento de seus cordeiros durante os quatro primeiros meses de lactacao.

Detection of cheese whey in raw milk preserved with bronopol® through high performance liquid chromatography

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>0.05), which allows the conclusion that raw milk preserved with Bronopol® may be used for the determination of cheese whey addition in milk through high performance liquid chromatography.

Propriedades probióticas in vitro de Lactobacillus spp. isolados de queijos minas artesanais da Serra da Canastra - MG

The aim of this study was to determine some in vitro probiotic features of Lactobacillus spp. isolated from Minas artisanal cheese from Serra da Canastra in order to select some bacteria for future production of safer cheeses keeping their natural flavor and tradition. The evaluated properties were antagonism against indicator microorganisms, antimicrobial susceptibility and also sensitivity to gastric acid and to bile salts. All lactic acid bacteria tested were resistant to gastric acid (pH 2.0) and bile salts (0.3%). Antagonistic activities were detected against Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella entericavar. Typhimurium, Enterococcus faecalisand other lactic bacteria isolated from the same cheese - Lactobacillus plantarum (D27) and Lactobacillus rhamnosus (B25). All samples were sensitive to the antimicrobials erythromycin, tetracycline and resistant to ciprofloxacin, gentamycin, oxacillin, streptomycin and vancomycin. L.plantarum (B17) presented the best probiotic potential. Further studies are needed to verify the presence and the capacity of transmission of antimicrobial resistance genes to other microorganisms and evaluate the in vivo probiotic potential of the selected microorganisms.

Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography

O presente trabalho teve como objetivos quantificar o teor de soro e o indice de caseinomacropeptideo (CMP) de bebidas lacteas fermentadas preparadas em laboratorio, adicionadas de diferentes concentracoes de soro (0, 10, 20 e 40%), fermentadas e armazenadas em refrigeracao (8-10oC) por tempos distintos (zero, sete, 14 e 21 dias), por cromatografia liquida de alta eficiencia-filtracao em gel (CLAE-FG), bem como verificar a interferencia da cultura utilizada no preparo das bebidas lacteas fermentadas e do tempo de armazenamento na deteccao de soro lacteo e CMP. Quando os teores de soro lacteo e os indices de CMP obtidos por CLAE-FG de bebidas lacteas fermentadas foram analisados ao longo do tempo de armazenamento, verificou-se que nao houve diferenca (p>0,05) para o leite (0% de soro) e as bebidas lacteas com 10 e 20% de soro nos tempos de zero, sete, 14 e 21 dias de armazenamento. No entanto, para a bebida lactea fermentada adicionada de 40% de soro, foi observada diferenca para o tempo de armazenamento de 21 dias (p 0,05) para os tempos de zero, sete e 14 dias.

Caseinomacropeptide index in UHT whole milk stored under different conditions of temperature and time

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 (21°C, 6°C, and -12°C) 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 the CMP index during the storage period of 120 days, and this indicates the possibility of false positive results if the CMP index is used as an adulteration test for long term stored UHT milk. The validity of the CMP index as an adulteration indicator is only possible soon after packaging, and sample freezing is the only alternative when immediate analysis is not possible. The method was found to be precise, with robust CV of 1.9% even with high CMP levels.

Detection of antimicrobial and anthelmintic residues in bulk tank milk from four different mesoregions of Minas Gerais State - Brazil

Avaliou-se a presenca de residuos antimicrobianos (ceftiofur, estreptomicinas, quinolonas, tetraciclinas, tianfenicol e tilosina) e anti-helminticos (benzimidazois, aminobenzimidazois, levamisol, avermectinas, tiabendazois, moxidectina e triclabendazois) em, respectivamente, 70 e 83 amostras de leite cru provenientes de quatro mesorregioes (Triângulo Mineiro/Alto Paranaiba, Central Mineira, Oeste de Minas e Metropolitana de Belo Horizonte) do estado de Minas Gerais. Este estudo demonstrou a presenca 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-helminticos amino- benzimidazois (55,42%), levamisol (53,57%), avermectinas (60,24%), tiabendazois (67.47%), moxidectina (73,49%) e triclabendazois (45,78%), e em menor porcentagem os benzimidazois (6,02%). Desta forma, os resultados do presente estudo indicam que os residuos de antimicrobianos e anti-helminticos no leite em Minas Gerais devem ser constantemente monitorados pelas autoridades competentes com intuito de oferecer aos consumidores um alimento sem riscos a saude humana.

Microbiological and physical-chemical characteristics of fermented milk beverages

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 legislation. Streptococcus and Lactobacillus were isolated and identified from the products and Lactobacillus delbrueckii was molecularly identified in three samples. The mean values for the contents of fat and protein, titratable acidity, pH, moisture and total solids ranged from 1.24 to 1.98%; 1.88 to 2.22%; 0.54 to 0.66%; 3.91 to 4.16; 81.18 to 83.25% and 16.75 to 18.82%, respectively. All samples had protein content in agreement with the official legislation.

Avaliação Microbiológica e Físico-Química de Queijos Probióticos Contendo Bifidobacterium Longum

Luana Sabrine Silva, Ana Claudia Morais Souza, Marcelo Morais Maria, Claudia Freire de Andrade Morais Penna, Washington Azevedo da Silva, Christiano Vieira Pires, Marcelo Resende Souza, Andreia Marcal da Silva. Avaliacao Microbiologica e Fisico-Quimica de Queijos Probioticos Contendo Bifidobacterium Longum. In: Anais do 12o Congresso Latinoamericano de Microbiologia e Higiene de Alimentos MICROAL 2014 [= Blucher Food Science Proceedings, num.1, vol.1]. Sao Paulo: Editora Blucher, 2014. DOI 10.5151/foodsci-microal-157 Avaliacao Microbiologica e Fisico-Quimica de Queijos Probioticos Contendo Bifidobacterium longum

Quality of fermented milks produced with Lactobacillus rhamnosus and Lactobacillus fermentum isolated from artisanal cheeses

Leites fermentados por Lactobacillus rhamnosus e Lactobacillus fermentum, isolados de queijos artesanais, foram produzidos e avaliados quanto as caracteristicas fisico-quimicas e microbiologicas durante 45 dias de estocagem a 8-10oC. Analises sensoriais foram realizadas aos 15 e 60 dias. Ambos os leites fermentados apresentaram contagens adequadas das bacterias laticas, superiores a 108 UFC/g, durante toda a estocagem. As medias das analises fisico-quimicas e microbiologicas dos produtos durante a estocagem foram iguais e todos atenderam as especificacoes da legislacao brasileira. Melhores resultados de avaliacoes sensoriais (P<0.05) foram aos 15 dias de estocagem. Leites fermentados por L. fermentum obtiveram melhor aceitacao sensorial aos 60 dias de estocagem, quando apresentavam acidez titulavel inferior a encontrada no leite fermentado por L. rhamnosus. Portanto, a utilizacao dessas culturas pode ser viavel para a elaboracao de novos leites fermentados, que apresentariam prazo de validade de 45 dias de estocagem sob refrigeracao.