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This study aimed to assess and compare the nutritional, technological, and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of the two stored in cold conditions for 21d. The yield and centesimal composition of the cheeses were not affected by the type of milk used in their preparation. Reductions were observed in the moisture content, pH, proteolysis index, and instrumental hardness; moreover, increases were observed in the syneresis, acidity index, and depth of proteolysis index in all cheeses. The percentages of caprylic, capric, oleic, and linoleic fatty acids were higher in goat milk cheese and cheese made with a mixture of goat and cow milk compared with cow milk cheese, and a sensory evaluation revealed differences in color, flavor, and aroma between the cheeses. The preparation of Minas fresh cheese with a mixture of goat and cow milk can be a viable alternative for dairy products in the market that can be characterized as high-quality products that meet consumer demands.

-To assess the influence of genotype and diets with different energy levels on the lipid profile of sheep meat, 54 lambs were used (18 animals from each genotype: Morada Nova, Santa Inez and ½Dorper + ½Santa Inez crossbred), distributed in a completely randomized experimental design in a 3 × 2 factorial arragement (three genotypes and two diets).The animals were submitted to two diets, 2.5 Mcal ME/kg DM and 3.0 Mcal ME/kg DM, receiving feed and water to reach the desired average live weight of 30 kg, when they were slaughtered. Total lipids, cholesterol, phospholipids and fatty acids profile of the Longissimus muscle were assessed. Diet and genotype did not influence the total lipids, cholesterol and

The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy goat cheese during refrigerated storage were evaluated. The manufactured cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris - R-704) (CC); starter culture, L. acidophilus LA-05 and inulin (CLA); starter culture, B. lactis BB-12 and inulin (CBB); or starter culture, L. acidophilus LA-05, B. lactis BB-12 and inulin (CLB). In the synbiotic cheeses (CLA, CBB and CLB), the counts of L. acidophilus LA-05 and B. lactis BB-12 were greater than 6log CFU g, the amount of inulin was greater than 6 g per 100 g, and the firmness was reduced. The cheeses evaluated had high brightness values (L*), with a predominance of yellow (b*). CC had higher contents of proteins, lipids and minerals compared to the other cheeses. There was a decrease in the amount of short-chain fatty acids (SCFAs) and an increase of medium-chain (MCFAs) and long-chain fatty acids (LCFAs) in the synbiotic cheeses compared to CC. The amount of conjugated linoleic acid increased in CLA, CBB and CLB. The highest depth of proteolysis and the greatest changes in the release of free amino acids were found in CLB. The addition of inulin and probiotics, alone or in co-culture, did not affect the cheese acceptance. Inulin and probiotics can be used together for the production of creamy goat cheese without negatively affecting the general quality characteristics of the product, and to add value because of its synbiotic potential.

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Objetivou-se avaliar a qualidade microbiológica e físico-química da água dos açudes urbanos de Sobral, Ceará, a fim de conhecer a qualidade da água ingerida pelos animais criados nas redondezas desses açudes. Foram coletadas amostras de água de ambos os açudes realizando as seguintes determinações: contagem do número mais provável de coliformes totais e termotolerantes, contagem de aeróbios mesófilos e identificação de espécies bacterianas isoladas das amostras, pH, alcalinidade, sólidos totais dissolvidos e temperatura. Observou-se a presença de coliformes totais e termotolerantes, sendo verificada a presença de Escherichia coli e Yersínia enterocolítica, que mesmo sendo indicativos de contaminação fecal não tornam a água imprópria para consumo animal, pois o número mais provável desses micro-organismos e contagem de aeróbios mesófilos encontram-se dentro do preconizado pela legislação brasileira. Os valores de pH de ambos os açudes encontram-se acima dos valores aceitos pela legislação, diferentemente dos valores da quantidade de sólidos totais dissolvidos, que estão bem abaixo do limite máximo estabelecido. De acordo com os critérios da legislação brasileira de avaliação de qualidade da água, ambos os açudes da área urbana de Sobral podem ser utilizados para dessedentação animal, sob a condição de receber algum tratamento simplificado tal como desinfecção por radiação. Palavras-chave: coliformes, contaminação, micro-organismos, recursos hídricos.

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