Edmar Soares Nicolau

Contagem celular somática: relação com a composição centesimal do leite e período do ano no Estado de Goiás

Milk quality is a crescent concern in Brazil and the Goias State does not have any current studies on this subject, although it is among the major producers in the country. The aim of this survey was to verify the relationship between somatic cell count (SCC) and milk composition (fat, protein, lactose and total solids content) and the influence of year period in SCC in Goias State, Brazil. Data were obtained from October 2002, to September 2003 in the Laboratory of Milk Quality of the Center of Food Research in the Veterinary School of the Federal University of Goias. SCC was analyzed through flow citometry and milk composition by infrared differential absorption. The year period was divided in two seasons: a rainy season, from November to April, and a dry season, from May to October. Protein, lactose and total solids content decreased as SCC elevated. Environmental temperature showed positive and significant correlation to score of somatic cells, and the highest averages of SCC occurred in the dry season.

Effect of whey storage on physicochemical properties, microstructure and texture profile of ricotta cheese

The aim of this study is to evaluate the effect of whey storage period (0, 24, 48 and 72 h) on the physicochemical parameters, color, texture and microstructure of fresh ricotta during storage. Sweet whey and acid whey were evaluated based on titratable acidity, pH, fat, cryoscopy, and density, while ricotta was based on yield, fat, protein, ash, acidity, pH, moisture, total solids, color, texture, and microstructure. This was done with analysis of variance in a completely randomized design using Tukey test at 5% probability. Whey pH values increased with storage time. Ricotta made with stored whey had average yield of 5.33%, with decreased fat content and pH, and increased acidity. There were subtle differences in color and texture of ricotta during storage; its hardness and gumminess decreased, resulting in microstructure compression. It is concluded that the production of ricotta with whey stored for up to 72 h makes the product appropriate for consumption. Key words: Byproduct, fat, fresh cheese, ricotta, whey cheese, organoleptic properties.

Microbiological evaluation of sweet pies marketed fairs in special city Goiânia-GO

Tortas doces sao alimentos largamente consumidos nas feiras especiais da cidade de Goiânia – GO. Em geral sao comercializadas de forma inadequada, sem refrigeracao e muitas vezes sem protecao contra os varios tipos de contaminantes, inclusive contaminacao microbiana, que pode causar toxi-infeccoes alimentares aos consumidores. O presente trabalho teve como objetivo avaliar a qualidade microbiologica de tortas doces comercializadas em 105 bancas nas 23 feiras especiais da cidade de Goiânia, e tambem o impacto da capacitacao dos feirantes em Boas Praticas de Fabricacao (BPF) na qualidade destes produtos. Os micro-organismos investigados foram aqueles exigidos pelo padrao microbiologico vigente: Salmonella sp, coliformes termotolerantes, Bacillus cereus e Estafilococos coagulase positiva. A temperatura de exposicao destes alimentos nas bancas tambem foi verificada. Um total de 259 amostras foi analisado, 209 na primeira etapa, antes da capacitacao dos feirantes, e 50 na segunda, apos qualificacao dos feirantes em BPF. Das tortas doces recolhidas antes do treinamento dos feirantes, 65,6%; 20,6% e 16,8% foram consideradas improprias para o consumo por conter coliformes termotolerantes, Estafilococos coagulase positiva e Bacillus cereus acima do limite preconizado, respectivamente. Nas amostras recolhidas apos o treinamento, observou-se uma melhora nas percentagens de contaminacao encontradas (28,0% continham coliformes termotolerantes, 14,0% contagem de Estafilococos coagulase positiva, e 28,0% contagem de Bacillus cereus , todos acima do limite estabelecido). Nenhuma amostra apresentou Salmonella sp em ambas as etapas. Pode-se concluir que com o treinamento dos feirantes houve uma melhora na qualidade microbiologica destes produtos. Estes resultados reforcam a necessidade de treinamento dos feirantes e o impacto que pode ter na qualidade dos produtos. As temperaturas de conservacao das tortas variaram de –5,3oC a 28,7oC na 1a etapa e de –3,6oC a 24,0oC na segunda. A presenca do balcao refrigerado nao foi suficiente para manter a temperatura ideal (ate 10°C) para a conservacao das tortas doces.

Efeito de diferentes métodos de coleta sobre os resultados de análise do leite in natura

The collection of samples of raw milk shall be careful to reflect their actual composition, and different methods of collection, may lead to variations in levels of milk components. The aim of this study was to evaluate the effect of different methods of milk sampling on the chemical composition and somatic cell count. Milk samples were taken from 492 cows in a dairy farm of Rio Verde, state of Goias, Brazil. Two sampling methodologies were used: a pool-sample and a complete sample (40 mL) of the first a pool of milk sample and the second a complete sample (40 mL) of the first milking. Results showed that the method of collection not change the values of SCC, protein, lactose and casein. The fat, total solids and urea were influenced by sampling methods, demonstrating the importance of standardization of the milk samples collection from dairy herds, to ensure the reliability of results.

AVALIAÇÃO DA QUALIDADE DO LEITE CRU EM FUNÇÃO DO TIPO DE ORDENHA E DAS CONDIÇÕES DE TRANSPORTE E ARMAZENAMENTO

Research on the causes of change in production and milk composition in the primary sector of production, transport and storage are important aspects and serve as a tool for improving the quality of raw materials and dairy products, since the consumer market is more demanding and growing demand. The objective of this paper was to evaluate the quality of milk depending on the type of milking and conditions of transport and storage. Between December 2010 and May 2011, samples were collected fresh milk directly from dairy herds and stored in refrigerated raw milk cooling tanks, insulated tanks and industrial silos. The electronic analysis (SCC, TBC and centesimal composition) were performed at the Laboratory of Milk Quality. It was used for statistical analyzes the statistical package ASSISTAT. The hand milking resulted in raw milk and raw milk refrigerated for best quality, which demonstrated the need to implement measures aimed at improving the hygienic quality of milk milked mechanically. The milk stored in silos industrial TBC showed higher compared to the milk stored in isothermal tank, however, both showed high microbial counts, which suggests the use of storage conditions conducive to microbial proliferation, inappropriate hygiene procedures and equipment of temperature and time above the storage required by Brazilian law. Produce raw material quality, according to current standards, resulting in higher yield and quality of dairy products, a situation that benefits industry and consumers.

Production, Forage Quality, and Performance of Holstein Cows under Intermittent Grazing on Tifton 85

Tropical forage grasses compose the base diet of the Brazilian cattle herd due to their low production cost, high production potential, and good adaptation to various Brazilian ecosystems. In recent years, the search has intensified for alternatives that increase the yield in pasture milk production systems. Thus, the present study evaluated the production and quality of Tifton 85 grass in relation to the production parameters (e.g. greater leaf: stem ratio), and milk quality of Holstein cows in an intermittent grazing system during different seasons of the year. The experiment was conducted at the Corrego da Ponte Farm in Santa Helena de Goias, Goias, Brazil, from April 2014 to March 2015. The experiment used a completely randomized design with nine replicates and the four seasons (fall, winter, spring, and summer) as treatments. The Holstein cows had a live weight of 560±36.8 kg and averages four years of age. The grazing method used was a mob-stocking, with one day of grazing and 19 days of rest. The results showed that Tifton 85 was efficient regarding production parameters (total dry mass) and forage quality (IVDMD, NDF, ADF). The milk production was satisfactory during the fall, spring, and summer. The forage showed limited production during the winter, due the highest NDF, ADF levels and lower IVDMD (P < 0.05), which was directly reflected in the milk yield, fat, protein and lactose (P < 0.05). A reduction in the stocking rate or an increase in the number of paddocks is advisable during the winter to maximize milk production without compromising forage development. The correlation data showed the importance of consuming better-quality forage to increase milk production without compromising the levels of milk solids.

Efeito da temperatura e do tempo de armazenamento de amostras de leite cru nos resultados das análises eletrônicas

The aim of this study was to evaluate the effects of temperature and storage time of cooled samples of raw milk on the results of milk quality electronic analysis. Refrigerated raw milk samples were collected from expansion tanks for individual use of farms located in the middle region of the state of Goias, and stored at four different temperatures (3°C, 11°C, 17°C, and 25°C) for 16 days. Total bacterial count (TBC), somatic cell count (SCC), and chemical composition were performed daily. The results were submitted to analysis of variance in split plot design in randomized blocks, and the means were compared by Duncan test. We concluded that, when azidiol is added as preservative to samples for TBC, they can be analyzed up to 16 days after collection when stored at temperatures of 3°C and 11°C, and up to 10 days when stored at 17°C. Moreover, when bronopol is added as preservative, samples for SCC and chemical composition analysis can be stored for up to 16 days after collection when stored at temperatures of 3°C and 11°C, and for up to seven days when stored at 17°C.

Subclinical mastitis in dairy cattle rural properties Goiás

The subclinical mastitis is a major problem affecting the dairy industry, in view of the severe impairments caused by reduced production and/or affected by the lossof roofs and increased somatic cell count (CCS). The objective of this study to identify the main bacteria that cause bovine subclinical mastitis pathogens identified and relate to the variation of somatic cell count (CCS). We analyzed 5758 samples of milk from individual cows of seven properties located in the State of Goiás, during the period June 2010 to June 2014, for verification of CCS and of these 332 samples were subjected to PRC in real time. It was concluded that in the analyzed samples, a higher occurrence Streptococcus agalactiae, Streptococcus uberis and Staphylococcus sp were the agents most frequently identified and determined higher mean values of CCS. The average CCS of cows with subclinical mastitis was approximately 743 x 10 3 cel/mL. Key-words: bacteria, milk, ccs. ____________________________ Autor para correspondência. E. Mail: Julianadias.vet@gmail.com Recebido em 9.4.2016. Aceito em 22.8.2016 http://dx.doi.org/10.5935/1981-2965.20160031 Revista Brasileira de Higiene e Sanidade Animal Brazilian Journal of Hygiene and Animal Sanity ISSN: 1981-2965

Physico-chemical and rheological properties of prato cheese during ripening

The influence of storage temperature (6, 12 and 18°C) on texture parameters of Prato cheese were evaluated during 22 days of ripening. A reduction of firmness, gumminess and elasticity was observed; however, cohesiveness and adhesiveness increased. With the increasing temperature, firmness and gumminess reduced, whereas the elasticity, cohesiveness and adhesiveness did not change. It can be concluded that storage temperature influences the texture profile of Prato cheese which present differences in the evaluated parameters during 22 days of ripening. Keywords: Cheese ripening, hard cheese, colour, texture profile analysis.

Influence of breeds genetic composition on the quality of milk from primiparous cows

Forty-four crossbred primiparous cows participated in this study, namely: 15 1/2 animals corresponding to 1/2 Holstein (HO) x 1/2 Gyr; 15 3/4 animals corresponding to (3/4 HO x 1/4 Gyr) and 14 7/8 animals corresponding to (7/8 HO x 1/8 Gyr) raised under similar handling and feeding conditions. The sample collection was carried out between January and March 2013. To compare the quality of milk among breeds genetic compositions, the study was set up in a completely randomized design. Data of variables fat, protein, lactose contents, fat free dry matter (DDE), urea, somatic cell count, electrical conductivity, pH, titratable acidity and production were submitted to analysis of variance using the Tukey test at 5% probability for comparison of means between treatment 1 (1/2 HO x 1/2 Gyr), treatment 2 (3/4 HO x 1/4 Gyr) and treatment 3 (7/8 HO x 1/8 Gyr). Statistical analyses were performed using the SISVAR® - UFLA software. Correlation analysis between variables was performed using the ASSISTAT software. The results demonstrate that the genetic makeup of the different races holstein / Gyr primiparous cows did not affect the quality of the milk produced. The values of the chemical constituents of milk have been considered suitable for human consumption. Titratable acidity and milk production were higher for 3/4 Holstein/Gyr animals. Key words: Protein, electrical conductivity, titratable acidity, Holstein, Gyr.