151 documents found, page 1 of 16
Desenvolvimento e caracterização de bebida láctea fermentada elaborada com leit...
Silva, Mariah Q.; Meirelles, Miguel; Rodrigues, Paula; Mendonça, ÁlvaroA bebida láctea fermentada à base de leite de cabra é uma alternativa interessante à diversificação dos produtos lácteos, que possibilita o uso do soro oriundo da produção de queijo. O objetivo do estudo foi desenvolver e caracterizar formulações de bebidas lácteas fermentadas a partir do leite de cabra adicionadas de 20%, 40% e 60% de soro. A caracterização foi efetuada ao longo de 21 dias, avaliando: pH, acid...
Desenvolvimento e caracterização de bebida láctea fermentada elaborada com leit...
Silva, Mariah Q.; Meirelles, Miguel; Rodrigues, Paula Cristina Azevedo; Mendonça, ÁlvaroA bebida láctea fermentada à base de leite de cabra é uma alternativa interessante à diversificação dos produtos lácteos, que possibilita o uso do soro oriundo da produção de queijo. O objetivo do estudo foi desenvolver e caracterizar formulações de bebidas lácteas fermentadas a partir do leite de cabra adicionadas de 20%, 40% e 60% de soro. A caracterização foi efetuada ao longo de 21 dias, avaliando: pH, acid...
Distribution of aflatoxin M1 during production of sheep and goat cheeses
Vaz, Andreia; Mendonça, Álvaro; Rodrigues, Paula; Venâncio, ArmandoThe occurrence of Aflatoxin M1 (AFM1) in milk results from ingestion of contaminated feed with Aflatoxin B1 by dairy animals, its conversion into AFM1, and secretion in milk. The objective of this work was to investigate AFM1 fate along goat and sheep cheese production. Cheese production was carried out using spiked milk (levels between 0.08 and 0.10 μg/L). Samples were collected throughout the production and a...
Distribution of aflatoxin M1 during production of sheep and goat cheeses
Vaz, Andreia; Mendonça, Álvaro; Rodrigues, Paula; Venâncio, ArmandoThe occurrence of Aflatoxin M1 (AFM1) in milk results from ingestion of contaminated feed with Aflatoxin B1 by dairy animals, its conversion into AFM1, and secretion in milk. The objective of this work was to investigate AFM1 fate along goat and sheep cheese production. Cheese production was carried out using spiked milk (levels between 0.08 and 0.10 ?g/L). Samples were collected throughout the production and a...
Somatic cell count as a tool to control subclinical mastitis in serrana goats
Quintas, Helder; Mateus, Óscar; Maurício, Raimundo; Mendonça, Álvaro; Alegria, Nuno; Valentim, RamiroGoat milk production is a dynamic industry and a substantial part of farm income to Serrana breeders. Subclinical mastitis is common and one of the most important diseases in dairy goat production with negative impact on animal and human health. Moreover, is responsible for high economic losses. The fight against subclinical mastitis requires the implementation of surveillance and control programs. Several meth...
Milk amyloid a as a tool to monitoring udder health in Serrana goats
Quintas, Helder; Mateus, Óscar; Maurício, Raimundo; Mendonça, Álvaro; Alegria, Nuno; Valentim, RamiroAcute phase proteins (APPs) may increase in concentration in the absence of macroscopic changes in the milk, or may precede the onset of clinical signs. APPs have been investigated as markers of milk quality and subclinical mastitis in cows and sheep. Milk amyloid A (MAA) is a APPs and a highly specific biomarker for subclinical mastitis identification and one of the first proteins generated in milk following m...
Perceção dos consumidores sobre as características sensoriais do Queijo de Cabr...
Mendonça, Álvaro; Sousa, Fernando; Fernandes, António; Carvalho, Marta; Net, Inácio; Gomes, SandraEste trabalho baseia-se nos dados de um inquérito às preferências de consumo de queijo de cabra transmontana. O estudo teve como objetivos: identificar o perfil do consumidor, os seus hábitos de consumo de queijo e comparar a perceção dos consumidores face às características de queijos com diferentes tempos de cura (2, 7 e 12 meses). Para isso, desenvolveu-se um estudo baseado numa amostra de 157 consumidores q...
Chemical and physicochemical changes in Serrana goat cheese submitted to extra-...
Fernandes, Ângela; Barreira, João C.M.; Barros, Lillian; Mendonça, Álvaro; Ferreira, Isabel C.F.R.; Sousa, Fernando Ruivo deGoat milk cheese is highly appreciated since ancient times. However, besides being consumed close to its production date, according to the common practice, there is an increasing trend towards consuming goat milk cheese submitted to long ripening periods. Throughout this process, several chemical changes are expected, justifying the different properties presented by ripe cheese in comparison to fresh one. Accor...
Innovation in Trás-os-Montes traditional products: consumer perception on extra...
Mendonça, Álvaro; Fernandes, António; Sousa, Fernando Ruivo de; Gomes, SandraTraditional agricultural and agri-food products are at the center of attention as instruments for enhancing agricultural and rural development. These products are seen as a central element in space planning, landscape preservation and nature conservation, and in combating depopulation of poor rural areas (Tibério et al., 2008). This research was based on data from a survey on the consumption preferences of goa...
Innovation in traditional Trás-os-Montes products: consumer perception on extra...
Mendonça, Álvaro; Fernandes, António; Sousa, Fernando Ruivo de; Gomes, SandraCheese is an important food for a healthy diet. Portugal is a country with a huge tradition in the manufacture of cheese from the use of small ruminants. Herds managed in production systems based on pastoralism, with cycles of production according to animal physiology, shaped by the time and the expertise of the shepherd. The production of traditional cheeses is a very strong habit in rural communities and the ...