Características microbiológicas e físico-químicas do queijo tipo “minas frescal” de leite de cabras suplementadas com premix®
Ano de defesa: | 2016 |
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Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Federal da Paraíba
Brasil Tecnologia Agroalimentar Programa de Pós-Graduação em Tecnologia Agroalimentar UFPB |
Programa de Pós-Graduação: |
Não Informado pela instituição
|
Departamento: |
Não Informado pela instituição
|
País: |
Não Informado pela instituição
|
Palavras-chave em Português: | |
Link de acesso: | https://repositorio.ufpb.br/jspui/handle/123456789/22745 |
Resumo: | This research was developed aiming to evaluate the microbiological and physicochemical characteristics of the cheese frescal mines, prepared with goat milk supplemented with vitamins, minerals, amino acids, pre and probiotics (PREMIX®). A Latin Square experimental design was developed with 12 goats, using the containment system, where they received diet and increasing concentrations of PREMIX®, distributed in the following treatments: T1 = 0%; T2 = 0.5%; T3 = T4 = 1% and 1.5%. The milk and cheese produced were subjected to proximate composition and microbiological analysis. We evaluated the consumption of dry matter (CMS), water consumption (CA) and milk production (PL). It conducted feeding behavior evaluating the behavioral parameters: leisure (O), eating (C) and rumination (R). The physiological variables as excretion of feces (FEZ), urinary frequency (URI) and search for water (AGUA) were also evaluated in this study. It was calculated profitability in milk production costs and cheese, noting the average gross revenue (RBM), average gross margin (MBM) and average profitability (RM). Cheese yield was also evaluated. There was no significant difference in CMS, CA and not in PL. The behavioral analysis, were not significant variations observed. The costs in the production of milk and cheese were not affected regarding the use of PREMIX® as well as the yield of the cheese. Moreover, it was observed that the supplement ranged the milk fat content, not affecting the other components. Already the results for the cheeses, there was variation to ashes, humidity, pH and calcium, and other constituents without significant changes. As for microbiological evaluation, milk and cheese remained within the standards established by law. Therefore, it is concluded that the PREMIX® does not influence the consumption or the production of milk, but alters lipid percentage of milk constituents and some of the cheese. |
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Características microbiológicas e físico-químicas do queijo tipo “minas frescal” de leite de cabras suplementadas com premix®CaprinoculturaComposição CentesimalSuplementaçãoGoat RaisingCentesimal compositionSupplementationCNPQ::CIENCIAS AGRARIASThis research was developed aiming to evaluate the microbiological and physicochemical characteristics of the cheese frescal mines, prepared with goat milk supplemented with vitamins, minerals, amino acids, pre and probiotics (PREMIX®). A Latin Square experimental design was developed with 12 goats, using the containment system, where they received diet and increasing concentrations of PREMIX®, distributed in the following treatments: T1 = 0%; T2 = 0.5%; T3 = T4 = 1% and 1.5%. The milk and cheese produced were subjected to proximate composition and microbiological analysis. We evaluated the consumption of dry matter (CMS), water consumption (CA) and milk production (PL). It conducted feeding behavior evaluating the behavioral parameters: leisure (O), eating (C) and rumination (R). The physiological variables as excretion of feces (FEZ), urinary frequency (URI) and search for water (AGUA) were also evaluated in this study. It was calculated profitability in milk production costs and cheese, noting the average gross revenue (RBM), average gross margin (MBM) and average profitability (RM). Cheese yield was also evaluated. There was no significant difference in CMS, CA and not in PL. The behavioral analysis, were not significant variations observed. The costs in the production of milk and cheese were not affected regarding the use of PREMIX® as well as the yield of the cheese. Moreover, it was observed that the supplement ranged the milk fat content, not affecting the other components. Already the results for the cheeses, there was variation to ashes, humidity, pH and calcium, and other constituents without significant changes. As for microbiological evaluation, milk and cheese remained within the standards established by law. Therefore, it is concluded that the PREMIX® does not influence the consumption or the production of milk, but alters lipid percentage of milk constituents and some of the cheese.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESEsta pesquisa foi desenvolvida objetivando-se avaliar as características microbiológicas e físico-químicas do queijo tipo minas frescal, elaborado com leite de cabras suplementadas com vitaminas, minerais, aminoácidos, pré e probióticos (PREMIX® ). Um delineamento em Quadrado Latino foi desenvolvido com 12 cabras, utilizando o sistema de confinamento, onde receberam dieta e concentrações crescentes de PREMIX® , distribuídos nos seguintes tratamentos: T1=0%; T2=0,5%; T3=1% e T4=1,5%. O leite e o queijo produzidos foram submetidos a análises de composição centesimal e microbiológicas. Avaliou-se o Consumo de Matéria Seca (CMS), Consumo de Água (CA) e Produção de Leite (PL). Foi realizado o comportamento ingestivo avaliando os parâmetros comportamentais: ócio (O), comendo (C) e ruminação (R). As variáveis fisiológicas quanto excreção de fezes (FEZ), frequência urinária (URI) e procura por água (AGUA) também foram avaliados nesse estudo. Foi calculada a rentabilidade nos custos de produção do leite e do queijo, observando a Receita Bruta Média (RBM), Margem Bruta Média (MBM) e Rentabilidade média (RM). O rendimento do queijo também foi avaliado. Não houve diferença significativa no CMS, CA e nem na PL. Quanto as analises comportamentais, também não foram observadas variações significativas. Os custos na produção de leite e do queijo também não foram influenciados quanto ao uso do PREMIX® , bem como o rendimento do queijo. Por outro lado, observou-se que o suplemento variou o teor de lipídios do leite, não afetando os demais constituintes. Já os resultados obtidos para os queijos, observou-se variação para cinzas, umidade, pH e cálcio, tendo os demais constituintes sem alterações significativas. Quanto à avaliação microbiológica, o leite e o queijo permaneceram dentro dos padrões estabelecidos pela legislação vigente. Portanto, concluiu-se que o PREMIX® não influencia no consumo nem na produção de leite, mas altera o percentual lipídico do leite e alguns constituintes do queijo.Universidade Federal da ParaíbaBrasilTecnologia AgroalimentarPrograma de Pós-Graduação em Tecnologia AgroalimentarUFPBBeltrão Filho, Edvaldo Mesquitahttp://lattes.cnpq.br/7592677433655289Bernardino, Ariana Marinho2022-04-28T14:27:17Z2021-07-212022-04-28T14:27:17Z2016-02-26info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesishttps://repositorio.ufpb.br/jspui/handle/123456789/22745porhttp://creativecommons.org/licenses/by-nd/3.0/br/info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFPBinstname:Universidade Federal da Paraíba (UFPB)instacron:UFPB2022-04-29T06:18:23Zoai:repositorio.ufpb.br:123456789/22745Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufpb.br/PUBhttp://tede.biblioteca.ufpb.br:8080/oai/requestdiretoria@ufpb.br|| diretoria@ufpb.bropendoar:2022-04-29T06:18:23Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB)false |
dc.title.none.fl_str_mv |
Características microbiológicas e físico-químicas do queijo tipo “minas frescal” de leite de cabras suplementadas com premix® |
title |
Características microbiológicas e físico-químicas do queijo tipo “minas frescal” de leite de cabras suplementadas com premix® |
spellingShingle |
Características microbiológicas e físico-químicas do queijo tipo “minas frescal” de leite de cabras suplementadas com premix® Bernardino, Ariana Marinho Caprinocultura Composição Centesimal Suplementação Goat Raising Centesimal composition Supplementation CNPQ::CIENCIAS AGRARIAS |
title_short |
Características microbiológicas e físico-químicas do queijo tipo “minas frescal” de leite de cabras suplementadas com premix® |
title_full |
Características microbiológicas e físico-químicas do queijo tipo “minas frescal” de leite de cabras suplementadas com premix® |
title_fullStr |
Características microbiológicas e físico-químicas do queijo tipo “minas frescal” de leite de cabras suplementadas com premix® |
title_full_unstemmed |
Características microbiológicas e físico-químicas do queijo tipo “minas frescal” de leite de cabras suplementadas com premix® |
title_sort |
Características microbiológicas e físico-químicas do queijo tipo “minas frescal” de leite de cabras suplementadas com premix® |
author |
Bernardino, Ariana Marinho |
author_facet |
Bernardino, Ariana Marinho |
author_role |
author |
dc.contributor.none.fl_str_mv |
Beltrão Filho, Edvaldo Mesquita http://lattes.cnpq.br/7592677433655289 |
dc.contributor.author.fl_str_mv |
Bernardino, Ariana Marinho |
dc.subject.por.fl_str_mv |
Caprinocultura Composição Centesimal Suplementação Goat Raising Centesimal composition Supplementation CNPQ::CIENCIAS AGRARIAS |
topic |
Caprinocultura Composição Centesimal Suplementação Goat Raising Centesimal composition Supplementation CNPQ::CIENCIAS AGRARIAS |
description |
This research was developed aiming to evaluate the microbiological and physicochemical characteristics of the cheese frescal mines, prepared with goat milk supplemented with vitamins, minerals, amino acids, pre and probiotics (PREMIX®). A Latin Square experimental design was developed with 12 goats, using the containment system, where they received diet and increasing concentrations of PREMIX®, distributed in the following treatments: T1 = 0%; T2 = 0.5%; T3 = T4 = 1% and 1.5%. The milk and cheese produced were subjected to proximate composition and microbiological analysis. We evaluated the consumption of dry matter (CMS), water consumption (CA) and milk production (PL). It conducted feeding behavior evaluating the behavioral parameters: leisure (O), eating (C) and rumination (R). The physiological variables as excretion of feces (FEZ), urinary frequency (URI) and search for water (AGUA) were also evaluated in this study. It was calculated profitability in milk production costs and cheese, noting the average gross revenue (RBM), average gross margin (MBM) and average profitability (RM). Cheese yield was also evaluated. There was no significant difference in CMS, CA and not in PL. The behavioral analysis, were not significant variations observed. The costs in the production of milk and cheese were not affected regarding the use of PREMIX® as well as the yield of the cheese. Moreover, it was observed that the supplement ranged the milk fat content, not affecting the other components. Already the results for the cheeses, there was variation to ashes, humidity, pH and calcium, and other constituents without significant changes. As for microbiological evaluation, milk and cheese remained within the standards established by law. Therefore, it is concluded that the PREMIX® does not influence the consumption or the production of milk, but alters lipid percentage of milk constituents and some of the cheese. |
publishDate |
2016 |
dc.date.none.fl_str_mv |
2016-02-26 2021-07-21 2022-04-28T14:27:17Z 2022-04-28T14:27:17Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://repositorio.ufpb.br/jspui/handle/123456789/22745 |
url |
https://repositorio.ufpb.br/jspui/handle/123456789/22745 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nd/3.0/br/ |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Tecnologia Agroalimentar Programa de Pós-Graduação em Tecnologia Agroalimentar UFPB |
publisher.none.fl_str_mv |
Universidade Federal da Paraíba Brasil Tecnologia Agroalimentar Programa de Pós-Graduação em Tecnologia Agroalimentar UFPB |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFPB instname:Universidade Federal da Paraíba (UFPB) instacron:UFPB |
instname_str |
Universidade Federal da Paraíba (UFPB) |
instacron_str |
UFPB |
institution |
UFPB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFPB |
collection |
Biblioteca Digital de Teses e Dissertações da UFPB |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFPB - Universidade Federal da Paraíba (UFPB) |
repository.mail.fl_str_mv |
diretoria@ufpb.br|| diretoria@ufpb.br |
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1798964183878860800 |