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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
06/05/2019 |
Data da última atualização: |
06/05/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
BASTOS, L. R.; PRATA, T. A. de O.; ABDALLAH, F. R.; PACHECO, B. M.; BERNARDES, P. C.; CARNEIRO, J. C. S. |
Afiliação: |
Leticia Ricieri Bastos, UFES; Thallis Abdalla de Oliveira Prata, UFES; Fabrizio Raggi Abdallah, Incaper; Bevaldo Martins Pacheco, Incaper; Patricia Campos Bernardes, UFES; Joel Camilo Souza Carneiro, UFES. |
Título: |
Conformity of refrigerated raw milk from family production units of southern Espírito Santo. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Ciência Animal Brasileira, Goiânia, v. 19, e51393, p. 1-13, 2018. |
DOI: |
10.1590/1809-6891v19e-51393 |
Idioma: |
Inglês |
Conteúdo: |
Dairy farming is an important activity in Brazil and Espírito Santo state, with small properties accounting for 80% of production. Despite of this economic importance, data about quality of the milk produced and the hygienic-sanitary conditions are still scarce. Then, the objective of this study was to evaluate the characteristics of refrigerated raw milk produced in family production units in southern Espírito Santo to verify compliance with Brazilian legal standards. Three collections were carried out in 29 community expansion tanks, for a total of 87 samples of refrigerated raw milk. Analysis of standard plate count (SPC), psychrotrophic bacteria count (PBC), somatic cell count (SCC), titratable acidity, density, fat, total dry extract (TDE), non-fat dry extract (NFDE), residues of antibiotics (β-lactam and tetracycline), cadmium and lead levels were performed. Of the 87 samples, 66% presented non-standard values for SPC, and 38% had non-standard values for SCC. Eighty five percent of the samples presented non-standard results for NFDE, 10.3% for density and 2.3% for titratable acidity. All samples complied with the legislation regarding residues of antibiotics, Cd and Pb levels. These results indicated failures in the raw milk obtainment and storage chain from family production units of southern Espírito Santo, Brazil.
A pecuária de leite é uma atividade importante no Brasil e no Espírito Santo, sendo as pequenas propriedades responsáveis por 80% da produção estadual. Mesmo com essa importância econômica para o estado, dados a respeito da qualidade do leite produzido e das condições higiênico-sanitárias de produção, ainda são escassos. Objetivou-se avaliar a qualidade do leite produzido em unidades de produção familiares, no sul do Espírito Santo, para verificar o atendimento aos padrões legais. Foram realizadas três coletas em 29 tanques comunitários totalizando 87 amostras. Realizaram-se análises de contagem padrão em placa (CPP), contagem de bactérias psicrotróficas (CBP), contagem de células somáticas (CCS), acidez titulável, densidade, gordura, extrato seco total (EST), extrato seco desengordurado (ESD), pesquisa de resíduos de antibióticos (β-lactâmicos e tetraciclina) e presença de cádmio e chumbo. Das 87 amostras, 66% apresentaram valores fora do padrão para CPP e 38% para CCS. Quanto às análises físico-químicas, 85% das amostras apresentaram resultados fora do padrão para ESD, 10,3% para densidade e 2,3% para acidez titulável. Todas as amostras atenderam a legislação quanto a presença de resíduos de antibióticos, teores de cádmio e chumbo. Dessa forma, esses resultados indicam falhas em uma ou mais etapas da cadeia de obtenção e armazenamento do leite cru. MenosDairy farming is an important activity in Brazil and Espírito Santo state, with small properties accounting for 80% of production. Despite of this economic importance, data about quality of the milk produced and the hygienic-sanitary conditions are still scarce. Then, the objective of this study was to evaluate the characteristics of refrigerated raw milk produced in family production units in southern Espírito Santo to verify compliance with Brazilian legal standards. Three collections were carried out in 29 community expansion tanks, for a total of 87 samples of refrigerated raw milk. Analysis of standard plate count (SPC), psychrotrophic bacteria count (PBC), somatic cell count (SCC), titratable acidity, density, fat, total dry extract (TDE), non-fat dry extract (NFDE), residues of antibiotics (β-lactam and tetracycline), cadmium and lead levels were performed. Of the 87 samples, 66% presented non-standard values for SPC, and 38% had non-standard values for SCC. Eighty five percent of the samples presented non-standard results for NFDE, 10.3% for density and 2.3% for titratable acidity. All samples complied with the legislation regarding residues of antibiotics, Cd and Pb levels. These results indicated failures in the raw milk obtainment and storage chain from family production units of southern Espírito Santo, Brazil.
A pecuária de leite é uma atividade importante no Brasil e no Espírito Santo, sendo as pequenas propriedades responsáveis por 80% da produção estadua... Mostrar Tudo |
Palavras-Chave: |
Pequenos produtores de leite; Qualidade do leite; Tanques de expansão comunitários. |
Thesaurus NAL: |
Community expansion tanks; Milk quality; Small producers of milk. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/3445/1/BRT-conformityofrefrigeratedrawmilkfromfamily-incaper.pdf
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Marc: |
LEADER 03644naa a2200265 a 4500 001 1021186 005 2019-05-06 008 2018 bl uuuu u00u1 u #d 024 7 $a10.1590/1809-6891v19e-51393$2DOI 100 1 $aBASTOS, L. R. 245 $aConformity of refrigerated raw milk from family production units of southern Espírito Santo.$h[electronic resource] 260 $c2018 520 $aDairy farming is an important activity in Brazil and Espírito Santo state, with small properties accounting for 80% of production. Despite of this economic importance, data about quality of the milk produced and the hygienic-sanitary conditions are still scarce. Then, the objective of this study was to evaluate the characteristics of refrigerated raw milk produced in family production units in southern Espírito Santo to verify compliance with Brazilian legal standards. Three collections were carried out in 29 community expansion tanks, for a total of 87 samples of refrigerated raw milk. Analysis of standard plate count (SPC), psychrotrophic bacteria count (PBC), somatic cell count (SCC), titratable acidity, density, fat, total dry extract (TDE), non-fat dry extract (NFDE), residues of antibiotics (β-lactam and tetracycline), cadmium and lead levels were performed. Of the 87 samples, 66% presented non-standard values for SPC, and 38% had non-standard values for SCC. Eighty five percent of the samples presented non-standard results for NFDE, 10.3% for density and 2.3% for titratable acidity. All samples complied with the legislation regarding residues of antibiotics, Cd and Pb levels. These results indicated failures in the raw milk obtainment and storage chain from family production units of southern Espírito Santo, Brazil. A pecuária de leite é uma atividade importante no Brasil e no Espírito Santo, sendo as pequenas propriedades responsáveis por 80% da produção estadual. Mesmo com essa importância econômica para o estado, dados a respeito da qualidade do leite produzido e das condições higiênico-sanitárias de produção, ainda são escassos. Objetivou-se avaliar a qualidade do leite produzido em unidades de produção familiares, no sul do Espírito Santo, para verificar o atendimento aos padrões legais. Foram realizadas três coletas em 29 tanques comunitários totalizando 87 amostras. Realizaram-se análises de contagem padrão em placa (CPP), contagem de bactérias psicrotróficas (CBP), contagem de células somáticas (CCS), acidez titulável, densidade, gordura, extrato seco total (EST), extrato seco desengordurado (ESD), pesquisa de resíduos de antibióticos (β-lactâmicos e tetraciclina) e presença de cádmio e chumbo. Das 87 amostras, 66% apresentaram valores fora do padrão para CPP e 38% para CCS. Quanto às análises físico-químicas, 85% das amostras apresentaram resultados fora do padrão para ESD, 10,3% para densidade e 2,3% para acidez titulável. Todas as amostras atenderam a legislação quanto a presença de resíduos de antibióticos, teores de cádmio e chumbo. Dessa forma, esses resultados indicam falhas em uma ou mais etapas da cadeia de obtenção e armazenamento do leite cru. 650 $aCommunity expansion tanks 650 $aMilk quality 650 $aSmall producers of milk 653 $aPequenos produtores de leite 653 $aQualidade do leite 653 $aTanques de expansão comunitários 700 1 $aPRATA, T. A. de O. 700 1 $aABDALLAH, F. R. 700 1 $aPACHECO, B. M. 700 1 $aBERNARDES, P. C. 700 1 $aCARNEIRO, J. C. S. 773 $tCiência Animal Brasileira, Goiânia$gv. 19, e51393, p. 1-13, 2018.
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Biblioteca Rui Tendinha (BRT) |
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Registro Completo |
Biblioteca(s): |
Biblioteca Rui Tendinha. |
Data corrente: |
16/12/2020 |
Data da última atualização: |
16/12/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 1 |
Autoria: |
DIAS, S. R.; COELHO, V. S.; BRIOSCHI, A.; BRIOSCHI JUNIOR, D.; GUARÇONI, R. G.; FREITAS, V. V.; ELLER, M. R.; PEREIRA,L. L.; CARDOSO, W. S. |
Afiliação: |
Sandy Rodrigues Dias, IFES Venda Nova do Imigrante; Vinicius Serafim Coelho, IFES Venda Nova do Imigrante; Alessandra Brioschi, IFES Venda Nova do Imigrante; Dério Brioschi Junior, IFES Venda Nova do Imigrante; Rogerio Carvalho Guarçoni, Incaper; Valdeir Viana Freitas, UFV; Monique Renon Eller, UFV; Lucas Louzada Pereira, IFES Venda Nova do Imigrante; Wilton Soares Cardoso, IFES Venda Nova do Imigrante. |
Título: |
Sensory Q-Grader evaluation of fermented arabica coffees by yeast (Saccharomyces cerevisiae) and lactic bacteria (Pediococcus acidilactici) cultures. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Coffee Science, v. 15, p. e151690, dez. 2020. |
Idioma: |
Inglês |
Conteúdo: |
The objective of this study was to evaluate sensorially, by professional Q-Grader, the beverage coffee from fermentation natural and fermentation with the use of yeasts and lactic acid bacteria as starter cultures in wet coffee processing. The Arabica coffee was harvested at two different altitudes in Espírito Santo State. Both coffees went through 04 treatments: inoculated with starter cultures Saccharomyces cerevisiae (YML) or Pediococcus acidilactici CCT 1622 (LAF), natural fermentation (NF) (not inoculated) and Control, without fermentation (WF). The coffee was processed by just the wet process. After process and roasting, the sensorial analysis was performed to understand the impact of fermentation processing in the coffee quality, and was performed by 6 Q-Graders, following SCA protocol. The study evidenced that the use of natural fermentation or starter cultures during post-harvest coffee contributed to obtain a quality beverage with pleasurable sensorial characteristics, punctuated by the tasters in the overall score obtained and also by the high sensory scores in attributes such as fragrance, acidity, aftertaste and the different perceived aromas. This work demonstrates for coffee growers that fermentation technology is not intuitive but requires an understanding of the relationship of the microorganisms with the coffee and the environment. In addition to the other chemical aspects of roasting and brew coffee. |
Palavras-Chave: |
Avaliação sensorial; Espírito Santo (Estado); Fermentação natural; Q-Grader. |
Thesagro: |
Café; Coffea Arábica. |
Thesaurus NAL: |
Fermentation; Microorganisms. |
Categoria do assunto: |
-- |
URL: |
https://biblioteca.incaper.es.gov.br/digital/bitstream/123456789/4158/1/sensory-q-grader-guarconi.pdf
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Marc: |
LEADER 02387naa a2200313 a 4500 001 1023083 005 2020-12-16 008 2020 bl uuuu u00u1 u #d 100 1 $aDIAS, S. R. 245 $aSensory Q-Grader evaluation of fermented arabica coffees by yeast (Saccharomyces cerevisiae) and lactic bacteria (Pediococcus acidilactici) cultures.$h[electronic resource] 260 $c2020 520 $aThe objective of this study was to evaluate sensorially, by professional Q-Grader, the beverage coffee from fermentation natural and fermentation with the use of yeasts and lactic acid bacteria as starter cultures in wet coffee processing. The Arabica coffee was harvested at two different altitudes in Espírito Santo State. Both coffees went through 04 treatments: inoculated with starter cultures Saccharomyces cerevisiae (YML) or Pediococcus acidilactici CCT 1622 (LAF), natural fermentation (NF) (not inoculated) and Control, without fermentation (WF). The coffee was processed by just the wet process. After process and roasting, the sensorial analysis was performed to understand the impact of fermentation processing in the coffee quality, and was performed by 6 Q-Graders, following SCA protocol. The study evidenced that the use of natural fermentation or starter cultures during post-harvest coffee contributed to obtain a quality beverage with pleasurable sensorial characteristics, punctuated by the tasters in the overall score obtained and also by the high sensory scores in attributes such as fragrance, acidity, aftertaste and the different perceived aromas. This work demonstrates for coffee growers that fermentation technology is not intuitive but requires an understanding of the relationship of the microorganisms with the coffee and the environment. In addition to the other chemical aspects of roasting and brew coffee. 650 $aFermentation 650 $aMicroorganisms 650 $aCafé 650 $aCoffea Arábica 653 $aAvaliação sensorial 653 $aEspírito Santo (Estado) 653 $aFermentação natural 653 $aQ-Grader 700 1 $aCOELHO, V. S. 700 1 $aBRIOSCHI, A. 700 1 $aBRIOSCHI JUNIOR, D. 700 1 $aGUARÇONI, R. G. 700 1 $aFREITAS, V. V. 700 1 $aELLER, M. R. 700 1 $aPEREIRA,L. L. 700 1 $aCARDOSO, W. S. 773 $tCoffee Science$gv. 15, p. e151690, dez. 2020.
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