Dairy Goat
Mostrando 1-12 de 60 artigos, teses e dissertações.
-
1. Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin
Abstract The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were
Food Sci. Technol. Publicado em: 2021-03
-
2. Errata
Abstract Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. In the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield
Braz. J. Nephrol.. Publicado em: 2020-09
-
3. Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk
Abstract Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. In the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield
Food Sci. Technol. Publicado em: 2020-09
-
4. Unsatisfactory microbiological aspects of UHT goat milk, soymilk and dairy beverage of goat milk and soy protein: A public health issue
Abstract Spore forming bacteria can play an important role in food quality and safety as spoilage and pathogenic microorganisms due to resistance to heat-treatment. However, there are limited number of studies focused on evaluate the microbiological quality and the occurrence of these bacteria in UHT goat milk, soymilk and dairy beverage of goat milk and soy
Food Sci. Technol. Publicado em: 2020-06
-
5. Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk
Abstract Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. In the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield
Food Sci. Technol. Publicado em: 13/12/2019
-
6. Forage sources in diets for dairy goats
ABSTRACT. The objective of this study was to evaluate the use of sorghum silage, Buffel grass hay and forage palm fodder in the diet of dairy goats by means of performance tests and economic viability of different roughage sources. Eight Anglo-Nubian goats, multiparous, weighing around 40.13 ± 2.76 kg of live weight were used. The experiment lasted 84 days,
Acta Sci., Anim. Sci.. Publicado em: 24/10/2019
-
7. Fatty acids stability in goat yoghurt
RESUMO: A avaliação da estabilidade de ácidos graxos (ags) em produtos lácteos submetidos ao processamento tecnológico de leite é importante para as determinações subsequentes do valor nutricional. O objetivo do estudo foi avaliar a composição de fa no leite e seus produtos lácteos e explorar as diferenças no perfil de fa encontradas no iogurte e
Cienc. Rural. Publicado em: 10/07/2019
-
8. Milk from different species on physicochemical and microstructural yoghurt properties
RESUMO: O objetivo da presente pesquisa foi avaliar as diferenças nas propriedades químicas e na estrutura física do iogurte produzido com leite de diferentes espécies (ovinos, bovinos e caprinos). Para cada experimento, leite de ovelha cru (S), vaca (C) e cabra (G), foram usados para fabricar 4L de iogurtes (Y) de cada espécie (SY, CY e GY, respectiva
Cienc. Rural. Publicado em: 13/06/2019
-
9. QUALIDADE FÍSICO-QUÍMICA E MICROBIOLÓGICA DE LEITE DE CABRA PRODUZIDO NO DISTRITO FEDERAL
Resumo O objetivo desse trabalho foi avaliar a qualidade físico-química e microbiológica do leite de cabra produzido no Distrito Federal, Brasil. As amostras foram coletadas diretamente dos tetos e em pool de cada três animais (n=40) e de leite de conjunto (n=10). Nas análises físico-químicas, os resultados médios foram: gordura (animais: 3,01% ± 0,
Ciênc. anim. bras.. Publicado em: 10/06/2019
-
10. Ocurrence and risk factors associated with Mycoplasma agalactiae infection in dairy goat herds of Paraíba State, Brazil
RESUMO: As micoplasmoses ocasionam prejuízos econômicos nas criações de ovinos e caprinos, e estão associados com quadros de mastite, poliartrite, agalaxia, conjuntivite, pneumonia e falhas reprodutivas. Objetivou-se neste estudo determinar a ocorrência de Mycoplasma agalactiae em amostras de leite e investigar os principais fatores de risco associados
Pesq. Vet. Bras.. Publicado em: 2019-02
-
11. Effects of cow, goat, and buffalo milk on the characteristics of cream cheese with whey retention
Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was
Food Sci. Technol. Publicado em: 22/10/2018
-
12. First molecular typing of Mycobacterium avium subspecies paratuberculosis identified in animal and human drinking water from dairy goat farms in Brazil
Abstract Mycobacterium avium subspecies paratuberculosis, the etiologic agent of Johne's disease or paratuberculosis, was identified by culture and/or polymerase chain reaction (PCR) in 50% and 30% of water samples for animal and human consumption, respectively, from ten dairy goat farms in Brazil. IS1311 restriction fragment length polymorphism analysis ide
Braz. J. Microbiol.. Publicado em: 2018-06