Colostrum is the first secretion of the mammary gland produced after birth, differentiating itself from mature milk because it has a higher concentration of proteins, immunoglobulins, vitamins, minerals, bactericides (lactoferrin, lysozyme and lactoperoxidase) and growth factors. The use of bovine colostrum for human consumption has been registered for many years in food or in medicinal therapies, and several studies have been conducted with the objective of evaluating its benefits in human food supplementation. The results point to improvements in cases of gastrointestinal, respiratory, inflammation, and bone development diseases, among others. Ots commercialization currently takes place in physical or online markets in some countries. However, its commercialization for human consumption in Brazil is very recent, placing bovine colostrum as a new functional food option for consumers.

Adverse reactions to food intake have very diverse etiology and symptomatology. Regarding milk, its food allergy is presented as lactose intolerance, the sugar in milk, or allergy to milk protein. Despite having different symptomatology, confusions among allergic conditions to dairy and its mediators are common. Milk protein allergy originates from protein components present in milk, causing reactions to either the protein fractions in emulsion (caseins) or in whey (milk albumin). The allergic reaction is type IV mediated by T lymphocytes. The allergic reaction produces severe cellular damage and it triggers physical, mental and emotional symptomatology that may vary in time, intensity and severity. Lactose intolerance is originated by total or partial absence of the enzyme that digests this disaccharide. Lactose intolerance can be primary or congenital and secondary; the former being more rare and severe, the latter being more common. Lactase deficiency can be diagnosed by symptoms associated with cramping and diarrhea. Thus, the objective of this study was to conduct a review of available literature on cow's milk protein allergy and lactose intolerance.Keywords: cow's milk; adverse reactions to food; immune response.Practical Application: Know and differentiate lactose intolerance and allergy to cow's milk protein.

This research was carried out to evaluate the influence of the year and calving season on the production, composition and mozzarella cheese yield index (PKM) of Murrah water buffalos. We analyzed a data set of 514 lactations collected from 2004 to 2008, recorded and archived in software of a farm located in Taipu, in the eastern region of Rio Grande do Norte State, Brazil. To assess the effects of calving season, the year was divided into a rainy season (from March to August) and a dry season (from September to February). Results showed that the year influenced daily production and PKM (P<0.05). However, no effects were observed on logarithm somatic cell count (LSCC), fat, protein and total dry extract (TDE). The season had no influence on the variables analyzed and no interaction was observed between the year and the season. The season and its interactions had no effect on water buffalo performance in relation to dairy production and PKM index of mozzarella efficiency.

SummaryThe quality of meat is a multifactorial parameter dependent on the perspective and goals of the link in the production chain. Generally, a variety of factors directly or indirectly affect the quality characteristics of meat and, therefore, the value of meat products. Often, the literature divides the interfering factors into intrinsic and extrinsic. Intrinsic factors are related to animals; therefore, intrinsic factors are less variable. These factors include breed, sex, age, weight, genes, and type of muscle fiber. Some of these factors are not well studied, others have variable influence or are controversial and only a few are known and sometimes controlled. Thus, this study aimed to review some intrinsic factors that influence the quality of lamb meat. Keywords: cooking losses, meat color, tenderness, water holding capacity. ResumenLa calidad de la carne es un parámetro multifactorial que depende de la perspectiva y los objetivos del eslabón de la cadena de producción. En general, una amplia variedad de factores afectan directa o indirectamente la calidad de la carne y, en consecuencia, los valores de los productos cárnicos. A menudo, la literatura divide los factores que interfieren intrínseca y extrínsecamente. Los factores intrínsecos están relacionados con los animales, por lo tanto, son menos variable. Estos factores incluyen la raza, el género, la edad, el peso, los genes y ResumoA qualidade da carne é um parâmetro multifatorial, dependente da perspectiva e objetivos do elo da cadeia produtiva. Geralmente, uma grande variedade de fatores afetam direta ou indiretamente as características de qualidade da carne e, consequentemente, os valores dos produtos cárneos. Frequentemente, a literatura divide os fatores interferentes em intrínsecos e extrínsecos. Os fatores intrínsecos são referentes ao animal e, portanto, menos variáveis. Esses fatores incluem raça, sexo, idade, peso, genes e tipo de fibras musculares. Alguns desses fatores não estão bem estudados, outros têm influência variável ou controvertida e somente alguns são conhecidos e, às vezes, controlados. Dessa forma, objetivou-se revisar alguns fatores intrínsecos que influenciam na qualidade da carne ovina.Palavras chave: capacidade de retenção de água, cor da carne, maciez da carne, perdas por cocção.

Dur objective was to address the use of equine milk for human consumption, highlighting important compositional aspects and peculiar characteristics of this milk. Equine milk stands out for its similarity to breastmilk in compositional aspects considering the quality of the protein and lipid fractions, and due to the presence of important bioactive compounds. The high percentage of whey proteins and the structure of the protein micelles favor equine milk's digestibility, while its bioactive protein richness and the good relationships established between fatty acids highlight it as a functional food. Children who are allergic to cow's milk protein, the elderly and/or people affected by skin and gastrointestinal disorders are potential consumer of equine milk. Assays have proven the therapeutic properties of koumiss; high tolerability of equine milk by children who are intolerant to cow's milk; beneficial effects in treating atopic dermatitis and chronic diseases of the gastrointestinal tract; and potential of this milk in the prophylaxis and/or nutritional support of patients affected by several diseases. Scientific findings highlight the potential of equine milk as a beneficial food for human health, regarding both its nutritional aspects and functionalities, which could contribute to the increased demand for equine milk in global dairy market.

RESUMODevido aos prejuízos causados pela mastite subclínica na perda de produção e qualidade do leite, o presente estudo teve como objetivo verificar a correlação existente entre a contagem de células somáticas (CCS) e a composição química do leite cru resfriado coletado na região agreste do estado do Rio Grande do Norte nos períodos de seca e chuva. As amostras foram coletadas em sete propriedades leiteiras no período da manhã, entre janeiro de 2010 e março de 2012, e encaminhadas ao Laboratório da Rede Brasileira de Qualidade do Leite (ESALQ/USP). Foram determinados os teores de proteína, gordura, lactose, caseína, sólidos totais, extrato seco desengordurado e nitrogênio ureico, além da CCS e bacteriana total. Os dados foram submetidos à análise de variância, análise de correlação e teste de comparação de médias (Tukey a 5%). A CCS média foi de 604 mil células/mL, com variação significativa para o período seco (558 mil células/mL) e chuvoso (650 mil células/mL). A CCS correlacionou-se positivamente com os teores de gordura e sólidos totais e negativamente com os teores de lactose do leite bovino armazenado em tanque de resfriamento, independente do período, no agreste do Rio Grande do Norte.Palavras-chave: lactose; proteína do leite; qualidade do leite; sistema de produção; mastite.

ABSTRACT. Several human health problems have been related to the allergenic constitution of bovine milk due to the body's immune reaction to milk proteins. It is necessary find solutions to minimize the occurrence of such reactions, given the importance of milk as a source of animal protein. The aim of this study was to evaluate the allelic frequency of the CSN2 gene and to evaluate differences in the characteristics of Gir and Guzerá bovine milk. One hundred and fifty-six cows were used (68 Gir and 88 Guzerá) from the Felipe Camarão Experimental Station herd of the Agricultural Research Corporation of RN (EMPARN). DNA extractions were carried out from hair follicles of the animals; the gene was then amplified and sequenced in an ABI 3100 automatic sequencer. The obtained sequences were submitted to analysis using the Geneious 5.6.5 ® program. Data were submitted to analysis of variance and to the Tukey- Kramer test at 5% probability and cluster analyses by main components were performed. Allele frequencies were 98 and 97% for the A2 allele and 0.96 and 0.93% for the genotype A2A2 for Gir and Guzerá, respectively. Gir and Guzerá animals showed differences in protein, lactose, and nonfat dry extract levels. Although correlations between milk yield and the production and some milk components are moderate, increases in milk yield are always greater than the increase in constituent yield. In addition, even though Guzerá animals have a higher percentage of protein, lactose, and non-fat dry extract, milk from Zebu breeds is an alternative for individuals sensitive to β-casein protein.

The objective of this study was to correlate the gender and behavior of consumers of organic foods enriched with functional properties. The study was carried out by investigating the profile of organic and functional food consumers through the application of a questionnaire. A total of 1230 responses (of the questionnaire) were collected from people from all Brazilian states through social networks and e-mails following the snowball technique during the months of February and March 2017. The results showed that women expressed greater interest in consuming organic foods enriched with functional properties compared to men. Men and women agree that organic food are produced in a sustainable. Their high price, difficult access, irregular supply and availability in few establishments were highlighted as the main limiting factors for not consuming organic food, while an increased motivation (of consumption) was related to the awareness that organic foods are healthier and can improve quality of life. Fruits and vegetables are the most consumed organic foods among men and women, however women consume more functional foods than men. Thus, there are few differences in behavior and eating habits of organic foods between men and women.