Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica
Ano de defesa: | 2016 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | , |
Tipo de documento: | Dissertação |
Tipo de acesso: | Acesso aberto |
Idioma: | por |
Instituição de defesa: |
Universidade Estadual do Oeste do Paraná
Marechal Cândido Rondon |
Programa de Pós-Graduação: |
Programa de Pós-Graduação em Zootecnia
|
Departamento: |
Centro de Ciências Agrárias
|
País: |
BR
|
Palavras-chave em Português: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
Link de acesso: | http://tede.unioeste.br:8080/tede/handle/tede/1583 |
Resumo: | The present study aimed to compare three methods of conservation (no added preservative, azidiol and bronopol), conservation of raw milk for total bacteria count analysis (TBC) for the standard counting method plating, chemical composition (fat, protein, lactose, total solids and fat solids), pH and freezing of milk. The research also aimed to study the influence of the storage period (days), temperature (cooled and uncooled) and the initial microbiological quality of raw milk samples. It was used a randomized block design with factorial arrangement of 3 (methods) x 2 (temperature) x 5 (times). The TBC was influenced by the preservative, since after seven days of storage the sample without preservative had greater TBC. In the unrefrigerated samples with bronopol there was a gradual reduction of TBC. It was observed that the samples preserved with azidiol, regardless of storage temperature, TBC reduced over time. The temperature affected the fat content (P <0.001). The protein, lactose, solids and milk medium density were influenced by the type of preservative and storage days (P <0.001). The pH was influenced by the type of preservative and the storage days (P <0.001). For TBC analysis, the use of azidiol, independent of refrigeration or storage, is the most appropriate method to maintain the original characteristics of the product. From the first day of storage of the samples, there was an increase of the average levels of protein, lactose and degreased solids in relation to the quantified on the collection day. On the other hand, the TBC was changed isolated by the initial TBC, storage temperature and storage days (P <0.001). There was an increase of TBC according to the days of storage, since until the first day of storage values increased already from the second day of storage TBC started to reduce. In fat content, there was only initial TBC effect and storage temperature (P <0.001). In the protein percentage there was the effect of days of storage, the protein increased until the first day of storage, where it stabilized until 7 days of storage. Lactose was amended by initial TBC and the storage days (P <0.001), lactose increased until the first day of storage, which stabilized until the seventh day. The total solids (TS) content was amended by initial TBC, temperature and storage days (P <0.001), samples with high TBC showed higher initial TS levels. The SD content was changed only by the initial TBC and the storage days (P <0.001). The pH was amended by initial TBC, temperature and days of storage. For TBC analysis, using azidiol preservative is dependent on the use of refrigeration during storage to maintain more stable microbiological characteristics over seven days of storage. For analysis of physical and chemical composition, from the first day of sample storage, there was an increase of protein, lactose and fat solids of milk, compared to levels observed when quantified in the same day of collection of milk |
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Pozza, Magali Soares dos Santoshttp://lattes.cnpq.br/2669247456550227Bermudes, Rogério Folhahttp://lattes.cnpq.br/0466580102061243Neres, Marcela Abbadohttp://lattes.cnpq.br/2785815513352441Osmari, Milene Puntelhttp://lattes.cnpq.br/7203310682500076http://lattes.cnpq.br/4722268534167566Wentz, Andréia Garcia2017-07-10T17:48:10Z2017-01-222016-03-07WENTZ, Andréia Garcia. Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica. 2016. 60 f. Dissertação (Mestrado em Zootecnia) - Universidade Estadual do Oeste do Paraná, Marechal Cândido Rondon, 2016.http://tede.unioeste.br:8080/tede/handle/tede/1583The present study aimed to compare three methods of conservation (no added preservative, azidiol and bronopol), conservation of raw milk for total bacteria count analysis (TBC) for the standard counting method plating, chemical composition (fat, protein, lactose, total solids and fat solids), pH and freezing of milk. The research also aimed to study the influence of the storage period (days), temperature (cooled and uncooled) and the initial microbiological quality of raw milk samples. It was used a randomized block design with factorial arrangement of 3 (methods) x 2 (temperature) x 5 (times). The TBC was influenced by the preservative, since after seven days of storage the sample without preservative had greater TBC. In the unrefrigerated samples with bronopol there was a gradual reduction of TBC. It was observed that the samples preserved with azidiol, regardless of storage temperature, TBC reduced over time. The temperature affected the fat content (P <0.001). The protein, lactose, solids and milk medium density were influenced by the type of preservative and storage days (P <0.001). The pH was influenced by the type of preservative and the storage days (P <0.001). For TBC analysis, the use of azidiol, independent of refrigeration or storage, is the most appropriate method to maintain the original characteristics of the product. From the first day of storage of the samples, there was an increase of the average levels of protein, lactose and degreased solids in relation to the quantified on the collection day. On the other hand, the TBC was changed isolated by the initial TBC, storage temperature and storage days (P <0.001). There was an increase of TBC according to the days of storage, since until the first day of storage values increased already from the second day of storage TBC started to reduce. In fat content, there was only initial TBC effect and storage temperature (P <0.001). In the protein percentage there was the effect of days of storage, the protein increased until the first day of storage, where it stabilized until 7 days of storage. Lactose was amended by initial TBC and the storage days (P <0.001), lactose increased until the first day of storage, which stabilized until the seventh day. The total solids (TS) content was amended by initial TBC, temperature and storage days (P <0.001), samples with high TBC showed higher initial TS levels. The SD content was changed only by the initial TBC and the storage days (P <0.001). The pH was amended by initial TBC, temperature and days of storage. For TBC analysis, using azidiol preservative is dependent on the use of refrigeration during storage to maintain more stable microbiological characteristics over seven days of storage. For analysis of physical and chemical composition, from the first day of sample storage, there was an increase of protein, lactose and fat solids of milk, compared to levels observed when quantified in the same day of collection of milkO presente estudo foi realizado objetivando comparar três métodos de conservação (sem adição de conservante, azidiol e bronopol), na conservação de leite cru destinado a análise de contagem bactéria total (CBT) pelo método de contagem padrão em placas, composição centesimal (gordura, proteína, lactose, sólidos totais e sólidos desengordurados), pH e do ponto de congelamento do leite. O trabalho também objetivou estudar a influência do período de armazenamento (dias), temperatura (refrigerado e não refrigerado) e a qualidade microbiológica inicial de amostras de leite cru. Foi utilizado delineamento em blocos casualizados com arranjo fatorial de 3 (métodos) x 2 (temperaturas) x 5 (tempos). A CBT foi influenciada pelo conservante, pois aos sete dias de armazenamento a amostra sem conservante apresentou maior CBT. Nas amostras com bronopol sem refrigeração houve redução gradual de CBT. Observou-se que as amostras conservadas com azidiol, independente da temperatura de armazenagem, reduziram a CBT ao longo do tempo. A temperatura influenciou o teor de gordura (P<0,001. Os teores de proteína, lactose, sólidos desengordurados e densidade média do leite foram influenciados pelo tipo de conservante e dias de armazenamento (P<0,001). O pH foi influenciado pelo tipo de conservante e pelos dias de armazenamento (P<0,001). Para análises de CBT, o uso de azidiol, independente de refrigeração ou armazenagem, é o método mais adequado para manter as características originais do produto. A partir do primeiro dia de armazenamento das amostras ocorre aumento dos teores médios de proteína, lactose e sólidos desengordurados em relação aos quantificados no dia da coleta. Por outro lado, a CBT foi alterada de forma isolada pela CBT inicial, temperatura de armazenamento e dias de armazenagem (P<0,001). Houve aumento da CBT de acordo com os dias de armazenamento, uma vez que até o primeiro dia de armazenamento os valores aumentaram, já a partir do segundo dia de armazenamento a CBT começou a reduzir. Nos teores de gordura, houve apenas efeito de CBT inicial e temperatura de armazenamento (P<0,001). Nos percentuais de proteína houve efeito de dias de armazenamento, a proteína aumentou até o primeiro dia de armazenamento, onde estabilizou até 7 dias de armazenamento. Lactose foi alterada pela CBT inicial e pelos dias de armazenamento (P<0,001), teor de lactose aumentou até o primeiro dia de armazenamento, onde estabilizou até o sétimo dia. O teor de ST foi alterado pela CBT inicial, temperatura e dias de armazenamento (P<0,001), amostras com alta CBT inicial apresentaram maiores teores de ST. O teor de SD foi alterado apenas pela CBT inicial e pelos dias de armazenamento (P<0,001). O pH foi alterado pela CBT inicial, temperatura e dias de armazenamento. Para análise de CBT, o uso de azidiol como conservante é dependente do uso de refrigeração durante a armazenagem para manter as características microbiológicas mais estáveis ao longo de sete dias de armazenamento. Para análises de composição físico-química, a partir do primeiro dia de armazenamento das amostras, ocorreu aumento dos teores de proteína, lactose e sólidos desengordurados do leite, em relação aos teores observados quando quantificados no mesmo dia da coleta do leiteMade available in DSpace on 2017-07-10T17:48:10Z (GMT). No. of bitstreams: 1 Andreia Garcia Wentz.pdf: 1194628 bytes, checksum: ab1fd705836544ee5b8b69c7a5a49595 (MD5) Previous issue date: 2016-03-07application/pdfpor-6392337873870130111500Universidade Estadual do Oeste do ParanáMarechal Cândido RondonPrograma de Pós-Graduação em ZootecniaUNIOESTEBRCentro de Ciências AgráriasAzidiolBronopolContagem bacteriana totalQualidade do leiteAzidiolBronopolTotal bacterial countMilk qualityCIÊNCIAS AGRÁRIAS:ZOOTECNIADiferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológicaDifferent methods and times of milk samples of conservation raw for determination of physicochemical composition and quality microbiologicalinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UNIOESTEinstname:Universidade Estadual do Oeste do Paraná (UNIOESTE)instacron:UNIOESTEORIGINALAndreia_Wentz_2016application/pdf1194628http://tede.unioeste.br:8080/tede/bitstream/tede/1583/1/Andreia_Wentz_2016ab1fd705836544ee5b8b69c7a5a49595MD51tede/15832017-10-09 21:39:21.463oai:tede.unioeste.br:tede/1583Biblioteca Digital de Teses e Dissertaçõeshttp://tede.unioeste.br/PUBhttp://tede.unioeste.br/oai/requestbiblioteca.repositorio@unioeste.bropendoar:2017-10-10T00:39:21Biblioteca Digital de Teses e Dissertações do UNIOESTE - Universidade Estadual do Oeste do Paraná (UNIOESTE)false |
dc.title.por.fl_str_mv |
Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica |
dc.title.alternative.eng.fl_str_mv |
Different methods and times of milk samples of conservation raw for determination of physicochemical composition and quality microbiological |
title |
Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica |
spellingShingle |
Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica Wentz, Andréia Garcia Azidiol Bronopol Contagem bacteriana total Qualidade do leite Azidiol Bronopol Total bacterial count Milk quality CIÊNCIAS AGRÁRIAS:ZOOTECNIA |
title_short |
Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica |
title_full |
Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica |
title_fullStr |
Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica |
title_full_unstemmed |
Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica |
title_sort |
Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica |
author |
Wentz, Andréia Garcia |
author_facet |
Wentz, Andréia Garcia |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Pozza, Magali Soares dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/2669247456550227 |
dc.contributor.advisor-co1.fl_str_mv |
Bermudes, Rogério Folha |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://lattes.cnpq.br/0466580102061243 |
dc.contributor.referee1.fl_str_mv |
Neres, Marcela Abbado |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/2785815513352441 |
dc.contributor.referee2.fl_str_mv |
Osmari, Milene Puntel |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/7203310682500076 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/4722268534167566 |
dc.contributor.author.fl_str_mv |
Wentz, Andréia Garcia |
contributor_str_mv |
Pozza, Magali Soares dos Santos Bermudes, Rogério Folha Neres, Marcela Abbado Osmari, Milene Puntel |
dc.subject.por.fl_str_mv |
Azidiol Bronopol Contagem bacteriana total Qualidade do leite |
topic |
Azidiol Bronopol Contagem bacteriana total Qualidade do leite Azidiol Bronopol Total bacterial count Milk quality CIÊNCIAS AGRÁRIAS:ZOOTECNIA |
dc.subject.eng.fl_str_mv |
Azidiol Bronopol Total bacterial count Milk quality |
dc.subject.cnpq.fl_str_mv |
CIÊNCIAS AGRÁRIAS:ZOOTECNIA |
description |
The present study aimed to compare three methods of conservation (no added preservative, azidiol and bronopol), conservation of raw milk for total bacteria count analysis (TBC) for the standard counting method plating, chemical composition (fat, protein, lactose, total solids and fat solids), pH and freezing of milk. The research also aimed to study the influence of the storage period (days), temperature (cooled and uncooled) and the initial microbiological quality of raw milk samples. It was used a randomized block design with factorial arrangement of 3 (methods) x 2 (temperature) x 5 (times). The TBC was influenced by the preservative, since after seven days of storage the sample without preservative had greater TBC. In the unrefrigerated samples with bronopol there was a gradual reduction of TBC. It was observed that the samples preserved with azidiol, regardless of storage temperature, TBC reduced over time. The temperature affected the fat content (P <0.001). The protein, lactose, solids and milk medium density were influenced by the type of preservative and storage days (P <0.001). The pH was influenced by the type of preservative and the storage days (P <0.001). For TBC analysis, the use of azidiol, independent of refrigeration or storage, is the most appropriate method to maintain the original characteristics of the product. From the first day of storage of the samples, there was an increase of the average levels of protein, lactose and degreased solids in relation to the quantified on the collection day. On the other hand, the TBC was changed isolated by the initial TBC, storage temperature and storage days (P <0.001). There was an increase of TBC according to the days of storage, since until the first day of storage values increased already from the second day of storage TBC started to reduce. In fat content, there was only initial TBC effect and storage temperature (P <0.001). In the protein percentage there was the effect of days of storage, the protein increased until the first day of storage, where it stabilized until 7 days of storage. Lactose was amended by initial TBC and the storage days (P <0.001), lactose increased until the first day of storage, which stabilized until the seventh day. The total solids (TS) content was amended by initial TBC, temperature and storage days (P <0.001), samples with high TBC showed higher initial TS levels. The SD content was changed only by the initial TBC and the storage days (P <0.001). The pH was amended by initial TBC, temperature and days of storage. For TBC analysis, using azidiol preservative is dependent on the use of refrigeration during storage to maintain more stable microbiological characteristics over seven days of storage. For analysis of physical and chemical composition, from the first day of sample storage, there was an increase of protein, lactose and fat solids of milk, compared to levels observed when quantified in the same day of collection of milk |
publishDate |
2016 |
dc.date.issued.fl_str_mv |
2016-03-07 |
dc.date.accessioned.fl_str_mv |
2017-07-10T17:48:10Z |
dc.date.available.fl_str_mv |
2017-01-22 |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
WENTZ, Andréia Garcia. Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica. 2016. 60 f. Dissertação (Mestrado em Zootecnia) - Universidade Estadual do Oeste do Paraná, Marechal Cândido Rondon, 2016. |
dc.identifier.uri.fl_str_mv |
http://tede.unioeste.br:8080/tede/handle/tede/1583 |
identifier_str_mv |
WENTZ, Andréia Garcia. Diferentes métodos e tempos de conservação de amostras de leite cru para determinação da composição físico-química e qualidade microbiológica. 2016. 60 f. Dissertação (Mestrado em Zootecnia) - Universidade Estadual do Oeste do Paraná, Marechal Cândido Rondon, 2016. |
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http://tede.unioeste.br:8080/tede/handle/tede/1583 |
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Universidade Estadual do Oeste do Paraná Marechal Cândido Rondon |
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Programa de Pós-Graduação em Zootecnia |
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UNIOESTE |
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BR |
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Centro de Ciências Agrárias |
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Universidade Estadual do Oeste do Paraná Marechal Cândido Rondon |
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