The production of ewe milk is seasonal and milk yield per animal is low, even in specialized animals. This study aimed to verify the possibility of preserving bulk tank milk for seven days under cooling (5°C) and freezing (-5°C), verify the influence of cooling treatments and of the months of the year on the physical and chemical characteristics of the product. The chemical composition of milk, including the fat, protein, lactose and total solids contents, was not altered by cooling and freezing. Protein and lactose contents varied according to the months of the year. The average percentage and standard deviation of fat, protein, lactose and total solids was 8.10±1.30, 5.22±0.37, 4.43±0.23 and 19.34±1.54, respectively. The density, pH, titratable acidity, as well as alcohol and heat stability tests were significantly influenced by the treatments used (P < 0.05), but no differences were found between fresh and frozen milk. Prolonged refrigeration caused an increase in acidity and decrease in pH, with a consequent reduction in the stability of milk. These results demonstrated that freezing does not affect the chemical composition and physical characteristics of milk in nature and it could be a solution for the producer and the sheep milk industry. de 8,10±1,30, 5,22±0,37, 4,43±0,23 e 19,34±1,54, respectivamente. A densidade, o pH, a

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ABSTRACT:The small-scale goat milk production requires its storage, and such operation is allowed by Brazilian laws. This study aimed at evaluating the cooling and freezing effects on physical-chemical and microbiological characteristics of goat milk. However, no variability was verified in average acidity, alcohol stability, density, fat protein, total solids and lactose values after cold storage. Heat instability was not observed in any of the analyzed samples. There was a decreasing tendency in the somatic cell count (SCC) of frozen milk in comparison to fresh and refrigerated milk. The quantification (NMP) of total and thermo-tolerant coliforms varies from < 3 (no growth) to > 1,100 UFC/mL, regardless of the storage method. However, a slightly higher count (p < 0.0001) was observed for total and thermo-tolerant coliforms in the samples kept under refrigeration. In the lactofermentation test, digested, flocculated and grooved clots were observed without establishing a correlation between them and the bacterial count. SCC and microbial count are the criteria adopted when paying for the quality of goat milk, and the storage temperature may affect these criteria.KEYWORDS: goat milk; composition; storage temperature; bacterial indicators; refrigeration; freezing. RESUMO:O leite de cabra é produzido em pequena escala, o que torna necessária sua estocagem, permitida pela legislação brasileira. O presente trabalho teve por objetivo avaliar a ação do resfriamento e congelamento sobre as características físico-químicas e microbioló-gicas do leite de cabra. Não foi observada variabilidade nos valores médios de acidez, estabilidade ao álcool, densidade, gordura, proteína, sólidos totais e lactose após armazenamento sob frio. Não foi observada instabilidade ao calor em nenhuma das amostras analisadas. Verificou-se tendência à diminuição na contagem de células somáticas (CSS) no leite congelado em relação ao fresco e ao refrigerado. A quantificação (NMP) de coliformes totais e termotolerantes variou de < 3 (ausência de crescimento) à > 1.100 UFC/mL, independentemente do armazenamento. Entretanto, determinou-se contagem de coliformes totais e termotolerantes significativamente maior (p < 0,0001) nas amostras mantidas sob refrigeração. Na prova de lactofermentação, observaram-se coágulos digeridos, floculosos e sulcados sem estabelecer correlação entre estes e a contagem bacteriana. A CCS e a contagem microbiana são critérios adotados no pagamento pela qualidade no leite caprino, e a temperatura de armazenamento pode influir sobre elas.

Background: Reliable measurement of basal energy expenditure (BEE) in liver transplant (LT) recipients is necessary for adapting energy requirements, improving nutritional status and preventing weight gain. Indirect calorimetry (IC) is the gold standard for measuring BEE. However, BEE may be estimated through alternative methods, including electrical bioimpedance (BI), Harris-Benedict Equation (HBE), and Mifflin-St. Jeor Equation (MSJ) that carry easier applicability and lower cost. Aim: To determine which of the three alternative methods for BEE estimation (HBE, BI and MSJ) would provide most reliable BEE estimation in LT recipients. Methods: Prospective cross-sectional study including dyslipidemic LT recipients in follow-up at a 735-bed tertiary referral university hospital. Comparisons of BEE measured through IC to BEE estimated through each of the three alternative methods (HBE, BI and MSJ) were performed using Bland-Altman method and Wilcoxon Rank Sum test. Results: Forty-five patients were included, aged 58±10 years. BEE measured using IC was 1664±319 kcal for males, and 1409±221 kcal for females. Average difference between BEE measured by IC (1534±300 kcal) and BI (1584±377 kcal) was +50 kcal (p=0.0384). Average difference between the BEE measured using IC (1534±300 kcal) and MSJ (1479.6±375 kcal) was -55 kcal (p=0.16). Average difference between BEE values measured by IC (1534±300 kcal) and HBE (1521±283 kcal) was -13 kcal (p=0.326). Difference between BEE estimated through IC and HBE was less than 100 kcal for 39 of all 43patients. Conclusions: Among the three alternative methods, HBE was the most reliable for estimating BEE in LT recipients.