Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to guarantee the supply of buffalo milk dairy products during the year, the addition of bovine milk is an alternative. Therefore, this study aimed to test the effect of a buffalo and bovine milk mixture for the Minas Frescal cheese elaboration by physico-chemical, sensory analysis and obtaining yield. The raw material was analysed for the parameters of acidity, density, fat, total solids and solid-not-fat. There were 3 Minas Frescal cheeses elaborated from 3 formulations: 100% buffalo milk, 100% bovine milk and the mixture of 50% of each milk. The cheeses were submitted to the Gravimetric and Gerber methods to obtain values of moisture and fat, as well as to obtain, indirectly, fat in dry matter. For bovine and buffalo milk, the parameters evaluated (acidity, density, fat, total solids and solids-not-fat) complied with Brazilian legislation and parameters described in the literature. For the bovine, mixed and buffalo fresh cheeses, values were obtained, respectively, for moisture (74.04, 60.93 and 63.61), fat in dry matter (44.35, 42.23 and 46.03) and cheese yield (27, 20.8 and 24.2), indicating a higher yield for the bovine Minas Frescal cheese and higher fat content for the buffalo cheese. The overall acceptance of the mixed Minas Frescal cheese was significantly superior to the bovine and buffalo cheese. The parameters of colour, appearance, texture, flavour and overall acceptance were above 8 points in the hedonic scale (‘moderately liked’ to ‘extremely liked’), and the aroma attribute scored was above 7 (‘I enjoyed regularly’ to ‘moderately liked’). Therefore, the elaboration of Minas Frescal cheese from the mixture of 2 matrices (buffalo and bovine milk) demonstrated technological viability with the potential to meet the demands of the consumer market.

Despite evidence of health benefits from kefir administration, a systematic review with meta-analysis on bioactive compounds associated with these benefits is still absent in the literature. Kefir is fermented milk resulting from the metabolism of a complex microbiota in symbiosis. Recent researches have investigated the bioactive compounds responsible for the preventive and therapeutic effects attributed to kefir. However, differences in functional potential between industrial and artisanal kefir are still controversial. Firstly, we identified differences in the microbial composition among both types of kefir. Available evidence concerning the action of different bioactive compounds from kefir on health, both from in vitro and in vivo studies, was subsequently summarized to draw a primary conclusion of the dose and the intervention time for effect, the producer microorganisms, the precursor in the milk, and the action mechanism. Meta-analysis was performed to investigate the statistically significant differences ( P < 0.05 ) between intervention and control and between both types of kefir for each health effect studied. In summary, the bioactive compounds more commonly reported were exopolysaccharides, including kefiran, bioactive peptides, and organic acids, especially lactic acid. Kefir bioactive compounds presented antimicrobial, anticancer, and immune-modulatory activities corroborated by the meta-analysis. However, clinical evidence is urgently needed to strengthen the practical applicability of these bioactive compounds. The mechanisms of their action were diverse, indicating that they can act by different signaling pathways. Still, industrial and artisanal kefir may differ regarding functional potential—OR of 8.56 (95% CI: 2.27–32.21, P ≤ .001 )—according to the observed health effect, which can be associated with differences in the microbial composition between both types of kefir.

Resumo: Um cadáver macho, adulto de irara (Eira barbara) foi cedido pelo Centro de Triagem de Animais Silvestres (Cetas), localizado em Salvador/Bahia, ao Setor de Anatomia Veterinária da Escola de Medicina Veterinária e Zootecnia da Universidade Federal da Bahia. Trata-se de um mamífero carnívoro que pertence à Família Mustelidae e Subfamília Mustelinae que contém o Gênero Eira, representado apenas pela Espécie Eira barbara. Objetivamos a investigação da topografia vertebromedular do espécime e assim verificar a relação da medula espinal com o canal vertebral; a identificação, origem, emergência e quantificação dos nervos espinhais relacionados com a medula espinal. Pesquisa número 43245-1 autorizada pelo Sistema de Autorização e Informação em Biodiversidade (Sisbio-ICMBio/IBAMA). O exemplar foi fixado em solução de formaldeído a 10% e posteriormente dissecado e radiografado. Foram identificados oito pares de nervos espinhais cervicais, quatorze torácicos e na porção lombossacral da medula espinhal seis nervos espinais lombares, três sacrais e mais de três nervos espinhais caudais. O término da medula espinal ocorreu no nível quinta vértebra lombar. Os oito segmentos medulares cervicais localizaram-se entre a primeira e sétima vértebras cervicais. Os quatorze nervos espinais torácicos originaram-se na porção cranial das vértebras respectivas. Os segmentos medulares lombares, sacrais e caudais restringiram-se à região lombar da coluna vertebral. O deslocamento cranial dos segmentos medulares foi observado no oitavo cervical, terceiro, quarto e quinto lombares e todos os segmentos sacrais e caudais. As informações obtidas poderão ser utilizadas para análises comparativas com as demais espécies e com a adoção de medidas que visem proporcionar o bem-estar animal e a preservação da espécie.

This study aimed to highlight the effect of cow milk addition (0, 15, 30, and 45%) on Brazilian semi-hard buffalo cheese. Four formulations with different buffalo and cow milk ratios (v/v) were prepared: CC00 (100:00%); CC15 (85:15%); CC30 (70:30%); and CC45 (55:45%). The CC00 presented the highest moisture, fat in dry matter, and salt contents, while CC45 exhibited the highest protein and lowest pH values. CC45 presented the highest flavor, texture, overall acceptability, and purchase intention. Therefore, cow milk addition at 45% is an alternative to improve Brazilian semi-hard buffalo cheese's acceptability and purchase intention and, consequently, a market opportunity for the diversification of buffalo dairy products.

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The milk composition and quality are related to the animal's health (cow, buffalo, goat, and sheep). The mammary gland disease negatively impacts agricultural economies by reducing milk production and quality, treatment costs, discarded milk, and reduced longevity of animals. Therefore, the chapter reports how and which anatomical, physiological, and behavioral differences inherent to each species can influence the occurrence, treatment, and prevention of mastitis. Thus, early detection and antibiotic resistance are essential factors to exploit new detection methods and more natural remedies associated with reducing antimicrobial therapies such as antioxidants, nanoparticles, or essential oils base-plant. Furthermore, healthy animal selection and being genetically resistant to mastitis associated with reasonable hygienic procedures, training programs, and periodic equipment maintenance are crucial steps to ensure the supply of good quality milk and dairy products without risks to the population. In addition, these measures must respect the specificities of each milk-producing species.

Low-fat cupuassu goat milk yogurt optimization by just-about-right scale Otimização de iogurte de leite de cabra de cupuaçu com baixo teor de gordura em uma escala quase certa

This study aimed to produce a new Brazilian Coalho buffalo cheese with 45% cow milk and potential functional through inulin and Lactobacillus plantarum addition. The Four treatments were made: the control (CTL) without functional ingredients, prebiotic (PRE) with Inulin, probiotic (PRO) with L. plantarum, and symbiotic (SYM) with both Inulin and L. plantarum. The starter culture (Lactococcus spp.) and L. plantarum viability and pH were analyzed during cheese ripening (0, 4, 8, and 10 days). While moisture, fat, and fat in the dry matter parameters were evaluated after ten days of storage ripening. During the ripening, the Lactococcus spp. growth was significant in the first eight days. The starter culture stabilized in counts above 7.1 log UFC.g-1. In the same period, L. plantarum was no growth ( 10) neither in PRO nor SYM treatments. The higher Lactococcus spp. counts (up to 10.6 Log UFC.g-1) in PRE and PRO cheeses leads to the most intense pH decrease (5.4) during the ripening. All treatments pointed to a moisture content between 38.09% to 40.49% and classified as Brazilian Coalho cheeses. The PRE had a higher FDM content (42.66%), while the lowest values were from SYM (35.53%). Thus, inulin addition does not negatively affect parameters tested, indicating a good fiber source for prebiotic semi-cooked and semi-hard cheeses. The L. plantarum viability was compromised during the process. Future studies about temperature adaptation, previous activation of strains or even encapsulation techniques associated with starter function should be evaluated to draw the best inoculation strategies for this probiotic for Coalho buffalo cheese.