Marco Antonio Sloboda Cortez

Caracterização de Requeijão Marajoara e Minas Frescal produzidos com leite de búfalas no Estado do Pará, Brasil

Thirty samples of Requeijao Marajoara cheese and thirty samples of Minas Frescal cheese, made both with buffalo milk, were analyzed to determine main components levels and physicochemical characteristics. The cheeses were obtained from industrial establishments located in the municipalities of Salvaterra, Marajo Island, and Moju, northeastern of Para State. The data were statistically analyzed by Descritive Analyses, using the SAS® system. For the Requeijao Marajoara, the average results obtained were: pH 5.15 (± 0.13); acidity 0.62% (±0,08); moisture 43% (±1.64); fat 31.57% (±3.13); fat on dry extract (FDE) 55.84% (±4.38); protein 34.59 % (±1.68); and ash 2.45% (±0.47). For the Minas Frescal pH 6.26 (±0.69); acidity 0.15% (±0.14); moisture 60.99% (±2.58); fat 25.09% (±1.68); fat on dry extract (FDE) 62.95% (±4.38); protein 11.06% (±1.65);and ash 2.09% (±0.32). The variation between macronutrients and physicochemical characteristics revealed standardization lack in the technology used in the processing, what can be related to the inexistence of specific legislations for the elaboration of these flowed from buffalo milk. Its crucial the establishment of criteria for processing and legal requirements, aiming to obtain standardized products, with consequent aggregation of values.

PESQUISA DE FRAUDE NO LEITE UAT INTEGRAL COMERCIALIZADO NO ESTADO DO RIO DE JANEIRO E COMPARAÇÃO ENTRE OS MÉTODOS DE ANÁLISES FISICO-QUÍMICAS OFICIAIS E O METÓDO DE ULTRASSOM

The fraud in raw milk as product and in the milk ready for consumption represents an economic embezzlement and decreased industrial output that can be associated with health problems to consumers. The objectives of this study were to survey the quality of UHT milk sold in the metropolitan region of Rio de Janeiro, trough physical - chemical analysis and detection of the presence of fraud, evaluate the effectiveness of physical - chemical methods, comparing official methods reference to the method of ultrasound. For comparison of the analytical methods, the official methods and the ultrasound (70 Boecolac ® ) method by wore used. The presence of fraudulent substances wore not detected in 58 samples analyzed. The methods of ultrasound showed low correlation with the official methods for analysis of density, fat, freezing point and solids nonfat. The average values obtained were 3.22% fat, freezing point of - 0.5516oH, density of 1.029g/ml, pH of 6.69, and acidity of 0,1645% latic acid. The results presented in this study provide information for decisions taken by regulators, processors establishments and inspection of dairy products in directing the choice of methods of quality control to be practiced.

Effect of gamma radiation on lipids by the TBARS and NMR

The aim of this work was to study the effect of gamma radiation on lipids by TBARS and NMR. The samples of raw whole milk were subjected to gamma radiation from Co60 in doses of 1, 2 and 3 kGy and the production of rancidity was studied through Nuclear Magnetic Resonance (NMR) and Thiobarbituric Acid Test (2-TBARS). The TBARS values increased according to the intensity of the radiation dose applied at the samples, demonstrating correlation between the radiation dose and the production of lipid oxidation. This was confirmed by NMR with the formation of peaks of aldehydes and ketones that were small and similar in the doses of 1 and 2 kGy. In the dose of 3 kGy, the total degradation of milk fat was observed. A correlation between the NMR and 2-TBA was detected.

Brazilian Yogurt-like Products

Fermented milk, yogurts, and whey beverages are products that are very appreciated in Brazil, ranging from infants to older people. They are dairy products with similar technological processes, but differ in chemical composition, ingredients used, and sensory characteristics. This chapter will focus on the production of fermented milk, yogurts, and whey beverages in Brazil, discussing the regulatory aspects, consumer market, processing steps, and products available on the market, including those containing functional ingredients (probiotic and prebiotic), or for particular nutritional uses (lactose-free and light and diet formulations).