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.

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.

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Our aim was to identify the relationship between mozzarella cheese yield and buffalo milk composition, processing factors, and recovery of whey constituents. A production of 30 batches of mozzarella cheese at a dairy industry in northeast Brazil (Rio Grande do Norte) was monitored between March and November 2015. Mozzarella yield and 32 other variables were observed for each batch, and divided into 3 groups: milk composition variables (12); variables involved in the cheesemaking process (14); and variables for recovery of whey constituents (6). Data were analyzed using descriptive statistics, Pearson correlation, and principal component analysis. Most of the correlations between milk composition variables and between the variables of the manufacturing processes were not significant. Significant correlations were mostly observed between variables for recovery of whey constituents. Yield only showed significant correlation with time elapsed between curd cuttings and age of the starter culture, and it showed greater association with age of the starter culture, time elapsed between curd cuttings, and during stretching, as well as with milk pH and density. Thus, processing factors and milk characteristics are closely related to dairy efficiency in mozzarella manufacturing.

O objetivo deste trabalho foi buscar na literatura científica nacional e internacional informações relacionadas aos aspectos produtivos, características físico-químicas, microbiológicas e nutricionais do leite de jumenta. A pesquisa foi realizada entre os meses de janeiro e dezembro de 2014, na qual foram consultados artigos publicados entre os anos 1900 e 2014, por meio da base de dados Scielo Brasil, Web of Science, AGRIS, Google Acadêmico, FAOSTAT e EBSCO. O leite de jumenta apresenta relevante similaridade ao leite humano e seu consumo tem aumentado, associado a resultados de estudos que confirmam o seu uso como um alimento seguro e válido para maioria dos casos de intolerância alimentar múltipla. O leite de jumenta apresenta menor teor de gordura e, teores de lactose e pH semelhantes, se comparados ao leite humano. Possui maior percentual de ácidos graxos poli-insaturados em relação ao leite de ruminantes. Apresenta baixa contagem de células somáticas e baixa contagem bacteriana associadas à alta concentração de lisozima que possui características bactericidas, tornando-a um dos componentes do leite com propriedades biológicas úteis. Assim, a criação racional da espécie, com foco na produção e consumo de leite, representa uma alternativa promissora.

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