Deisy Alessandra Drunkler

Mycotoxins in Bovine Milk and Dairy Products: A Review.

This paper presents a literature review of the occurrence of several mycotoxins in bovine milk and dairy products, because it is the main type of milk produced and marketed worldwide. Mycotoxins are produced by different genera of filamentous fungi and present serious health hazards such as carcinogenicity and mutagenicity. Under favorable growth conditions, toxigenic fungi produce mycotoxins which contaminate the lactating cows feedstuff. During metabolism, these mycotoxins undergo biotransformation and are secreted in milk. Data show that there is a seasonal trend in the levels of mycotoxins in milk, with these being higher in the cold months probably due to the prolonged storage required for the cattle feeds providing favorable conditions for fungal growth. Good agricultural and storage practices are therefore of fundamental importance in the control of toxigenic species and mycotoxins. Although aflatoxins (especially aflatoxin M1 ) are the mycotoxins of greater incidence in milk and dairy products, this review shows that other mycotoxins, such as fumonisin, ochratoxin A, trichothecenes, zearalenone, T-2 toxin, and deoxynivalenol, can also be found in these products. Given that milk is widely consumed and is a source of nutrients, especially in childhood, a thorough investigation of the occurrence of mycotoxins as well the adoption of measures to minimize their contamination of milk is essential.

The action of probiotic microorganisms on chemical contaminants in milk

Abstract Consumption of milk and its derivatives is an important food habit in the diet of all age groups. However, there has been increasing concern about physical, biological (pathogenic or spoilage microorganisms) and chemical (metals, pesticides and mycotoxins) contaminants in milk and dairy products. Considering the high levels of consumption, it is important that milk and dairy products are free from toxic compounds. Microbial degradation as a strategy for chemical decontamination is an emerging biotechnological approach that is considered a safe and inexpensive practice. The decontaminant activity of probiotic microorganisms is associated with fermentation, antibiosis and the ability of the microbial cell wall to bind to the contaminant. Exploiting the potential of microorganisms for chemical decontamination will further leverage its application in the food industry.

Separação e quantificação de riboflavina em leite desnatado UAT por UHPLC-FL

Esse estudo visou estabelecer as condicoes de separacao e quantificacao da riboflavina em amostras de leite ultra alta temperatura (UAT) desnatado. As analises foram realizadas por meio de extracao acida seguido de separacao e quantificacao por cromatografia liquida de ultra alta eficiencia acoplado de detector de fluorescencia (UHPLC-FL). Foram ainda testados a linearidade e a seletividade do metodo atraves da construcao das curvas de calibracao e de efeito de matriz, respectivamente. A riboflavina foi detectada em tempo de retencao (tr) de 6,35 minutos e ambas as curvas apresentaram coeficientes de determinacao (r 2 ) acima de 0,99, alem de o metodo se apresentar seletivo, por isso o mesmo foi considerado eficaz para a determinacao de riboflavina em amostras de leite UAT desnatado.

Lactose reduced ice cream enriched with whey powder

Ice cream is a food product that pleases the palate of consumers worldwide. Whey powder (WP) has various technological and functional properties. However, WP increases the lactose content of the final products in which it is incorporated and causes grittiness and intolerance in lactose-sensitive individuals. This study aimed to produce ice cream with milk powder (MP) replaced by WP (MP/WP), decrease the lactose content by enzymatic hydrolysis and verify the physicochemical and microbiological parameters of the final product. Initially, the variables ?-galactosidase concentration and reaction time were studied for the response of the percentage of lactose hydrolysis in a milk ice cream base, using a full 22 factorial design(FFD).With the reaction conditions defined (0.5 g L-1 of ?-galactosidase at 37 C for 4 h)the sucrose concentration and MP/WP replacement variables were then studied in the ice cream formulation for the percentage of lactose hydrolysis and overrun responses using a 22 FFD. The lactose hydrolysis, which ranged between 86.59-97.97%, was not affected by the MP/WP replacement in the ice cream, whilst the overrun was increased by the MP/WP replacement. The physicochemical and microbiological parameters of the ice cream were either not influenced or positively influenced by lactose hydrolysis and MP/WP replacement.

Comparação do Efeito Dos Suplementos Redutores de Oxigênio Sobre O Crescimento de Bifdobacterium Spp.

Tania Becker-Algeri, Leidiane Accordi, Deisy Alessandra Drunkler, Eliana Badiale-Furlong.Comparacao do Efeito Dos Suplementos Redutores de Oxigenio Sobre O Crescimento de Bifdobacterium Spp.. 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-031 Comparacao do Efeito Dos Suplementos Redutores de Oxigenio Sobre O Crescimento de Bifdobacterium Spp.

Otimização da Técnica de Atomização Empregada Na Microencapsulação de Lactobacillus Acidophilus Empregando Proteínas do Leite e Maltodextrina Como Agentes Encapsulantes

Daiane Corti, Tania Becker-Algeri, Deisy Alessandra Drunkler.Otimizacao da Tecnica de Atomizacao Empregada Na Microencapsulacao de Lactobacillus Acidophilus Empregando Proteinas do Leite e Maltodextrina Como Agentes Encapsulantes. 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-033 Otimizacao da Tecnica de Atomizacao Empregada Na Microencapsulacao de Lactobacillus Acidophilus Empregando Proteinas do Leite e Maltodextrina Como Agentes Encapsulantes

Physical-chemical evaluation of probiotic fermented milk sold in West Region of Paraná.

Understood for fermented milk, products made by coagulation and lowering the pH of milk by lactic fermentation of crops through the action of specific microorganisms. Included among the types of fermented milks yoghurt, acidophilus milk, kefir, kumys and curds. Were collected four brands of probiotic fermented milk strawberry flavored, commercialized the west region of Parana, in triplicate, totaling 12 samples, and those subjected to physical and chemical analyzes in order to evaluate whether they were in accordance with the parameters of the legislation, which presents only, fat, protein and acidity. The remaining analyzes were compared with the values found in the literature by other authors for fermented milks. It was observed that the samples were in disagreement with the current legislation for the titratable acidity and protein, and the sample B is also not comply in fat content. It can be concluded that the probiotic fermented milk, strawberry flavor, do not meet the standard of quality and identity recommended by legislation current. DOI: http://dx.doi.org/10.14685/rebrapa.v3i2.88

PADRÃO DE IDENTIDADE E QUALIDADE DE QUEIJOS COLONIAL E PRATO, COMERCIALIZADOS NA CIDADE DE MEDIANEIRA - PR

The present study relate the hygienic and sanitary quality of Colonial and Prato cheeses, commercialized in supermarkets and free markets of Medianeira-PR. Microbiological ( Salmonella sp., total and thermo-tolerant coliforms and Staphylococci coagulase-positive), physical-chemical (determination of fat, moisture and fat content on dry extract) and microscopic analyses were conducted in eight samples of Colonial cheese and eight samples of Prato cheese in two separate batches. According to the results, 50% of Colonial cheese samples were in disagreement with the current legislation for thermotolerant coliforms and 12.5% of samples showed Staphylococci coagulase-positive above the standards. Samples of Prato cheese showed heterogeneity among them and were in disagreement with the standard of identity. Colonial cheese presented a large amount of dirtiness, probabily due to the characteristics of the raw material and inadequate processing.