Marco Antônio Pereira da Silva

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.

PERFORMANCE, CARCASS CHARACTERISTICS AND CENTESIMAL COMPOSITION OF MEAT FROM LAMBS SANTA INES AND CROSSBRED ANIMALS: HALF BLOOD SANTA INES x HALF BLOOD TEXEL

This study aimed to evaluate the performance, carcass characteristics and centesimal composition of the meat of intact and castrated lambs of the Santa Ines breed and of the crossbred animals: ½ Santa Ines x ½ Texel. 34 lambs were used, being nine intact and nine castrated males of the Santa Ines breed, regarding the crossbred, there were seven intact and nine castrated males, aged between six and seven months and with average live weight of 18.2 kg. The design was completely randomized in a factorial 2x2 ( two crossing and two sexual conditions), with statistical analyses performed in the STAT program. There was a significant difference between the Texel and Santa Ines crossbred animals to FC and ADG, with superiority thereof. Castration of animals aged less than twelve months had no significant effect on the performance and on the carcass traits of the Texel and Santa Ines crossbred animals, while the genotype determined great influence on weight gain and on subjective and quantitative carcass character...

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.

Production and quality of Jiggs bermudagrass forage on Holstein cow milk production and quality parameters under an intermittent grazing system

Complete List of Authors: Brandstetter, Eduardo ; Instituto Federal de Educacao Ciencia e Tecnologia Goiano Campus Rio Verde, Department of Animal Sciences Costa, Kátia Aparecida; Goiás Federal Institute (Instituto Federal Goiano – IF Goiano, Campus Rio Verde), Department of Animal Sciences da Silva, Marco Antônio; Instituto Federal Goiano, Zootecnia de Araújo Neto, Francisco ; Instituto Federal de Educacao Ciencia e Tecnologia Goiano Campus Rio Verde, Department of Animal Sciences da Silva, Valdevino ; Instituto Federal de Educacao Ciencia e Tecnologia Goiano Campus Rio Verde, Department of Animal Sciences Neves, Rodrigo; Universidade Federal de Goias, Laboratório Controle de Qualidade do leite de Souza, Wender; Instituto Federal de Educacao Ciencia e Tecnologia Goiano Campus Rio Verde, Department of Animal Sciences de Oliveira, Itamar; Instituto Federal de Educacao Ciencia e Tecnologia Goiano Campus Rio Verde, Department of Animal Sciences

RELAÇÃO DA COMPOSIÇÃO QUÍMICA DO LEITE COM O NÍVEL DE PRODUÇÃO, ESTÁDIO DE LACTAÇÃO E ORDEM DE PARIÇÃO DE VACAS MESTIÇAS

The aim of the study was to compare the physical and chemical composition of the raw milk of crossbred cows in different production levels and influence of parity order and stage of lactation on milk chemical composition of high producing cows. The search was conducted in the municipality of Rio Verde in southwestern Goias, 784 samples were collected from raw milk of crossbred cows in experiment I and were divided into three levels of production. In the second experimental procedure, the samples resulted in 657 samples of raw milk, being divided into 4 stages of lactation stage of the cows and divided into eight parity order in which first-calf heifers corresponded to first order, and multiparous cows from the second until the eighth creates. For analysis of variance and mean comparison was used lineation all casualized and we used the Tukey test at 5% probability, using the software SISVAR. The different levels of production resulted in physico-chemical differences of the constituents of milk, thus the percentages found may be related not only the level but also at the stage of lactation and parity order of the animals.

INFLUÊNCIA DA CONTAGEM DE CÉLULAS SOMÁTICAS NA COMPOSIÇÃO QUÍMICA DO LEITE REFRIGERADO DA REGIÃO SUDOESTE DE GOIÁS

The objective was to this study of evaluate the influence of chemical composition on somatic cell count and total bacterial count cool and draw Milk collected in the Southwest Goias. Data were collected for chemical composition, SCC and TBC of reports issued by the Laboratory of Milk Quality (LQL) of the Center for Food Research (CPA) School of Veterinary and Animal Science, Federal University of Goias, in Brazil. Data were grouped according to the SCC at six interval ranging ≤ 200,000 SC / mL at ≥ 1.001000 SC/ml ,with the range 1 to 530 samples, 2 to 725 samples, 3 to 469 samples, 4 to 302 samples, 5 to183 samples and 6 with 362 samples. SCC above 1,001,000 SC/mL reflected in the increase of the milk fat content. The higher content of protein and total dry stratum maybe associated with a low SCC, and the lactose contente of Stratum solids non-fat decreases with the increase in SCC. The chemical composition of bulk milk collected in the Southwest Goias independente of SCC resulted in increased values above the minimum limits established by Brazilian legislation. SCC below 200,000SC/mL is associated with a lower TBC.

QUALIDADE DO LEITE CRU REFRIGERADO OBTIDO ATRAVÉS DE ORDENHA MANUAL E MECÂNICA Quality of refrigerated raw milk obtained by milking machine and manual

The objective of this paper to evaluate the centesimal composition, SCC and TBC, of the cooled raw milk obtained from milking manual and mechanic in Sudoeste Goiano. Samples were collected from cooled raw milk at 87 dairy farms that performed manual milking and 55 properties with mechanic milking in the period December 2010 to February 2011. Electronics Analysis were performed at the Laboratorio de Qualidade do Leite do Centro de Pesquisa em Alimentos da Escola de Veterinaria e Zootecnia da Universidade Federal de Goias. The experimental design was completely randomized with two treatments: one treatment of milk obtained by manual milking and the two treatment of milk obtained by mechanic milking. Statistical analysis was performed using the software SISVAR-UFLA, was used to test FISCHER 5% significance for the analysis of averages. In physico-chemical composition, lactose was the only component that varied according to the type of milking, and in the milk obtained by manual milking its concentration was higher than that obtained by milking machine. High TBC cooled raw milk showed poor preservation of milk production at source. The SCC of milk milked manually if framed within the ceiling set by the legislation, however mechanically milked in milk SCC was highest. These results indicate the need for care hygienical-sanitary more effective, in order to prevent the incidence of mastitis in dairy herds in the region.