Recently, the number of studies regarding the physiological activities of food‐derived bioactives and food components with functional properties has greatly increased. Many studies have emphasised the beneficial effects of polyphenols regarding their antioxidant, antiproliferative and anti‐inflammatory properties. This study highlights their application in dairy products, notes in which form they are applied and discusses the effects on the physicochemical and sensory characteristics of products, although some dairy matrices remain unexploited. It was noted that the inclusion of polyphenols improves not only the antioxidant properties but also, in some cases, the sensory attributes. This review also includes the synthesis, classification and beneficial effects of polyphenols.

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The dairy market is hugely competitive, with dairy industries always looking for new products to reach the consumer. Projective techniques, such as the Completion task, are great allies in this process, as they identify consumer needs and expectations, which helps in developing brand new, more competitive products. Petit-Suisse cheese is a product which is well established in the Brazilian dairy market; however, its consumption is restricted to children and has few sales variations. The objective of the present work was to investigate the consumers' perception about Petit-Suisse and to identify possibilities of market expansion for this product category, through the technique of Completion task. According to the participants, Petit-Suisse is a widely accepted product, and its recognition was strongly related to the brand. Besides, although considered a product intended primarily for children, as a snack option, there is a substantial market possibility for the consumption of this product by other groups. Completion task made it possible to identify that there are different aspects of Petit-Suisse cheese, like flavor, composition and functional appeal that can still be explored by the dairy industry in making more competitive products on the market.

This study evaluated the effect of cheese pH on proteolysis, calcium distribution, and functional characteristics of Mozzarella cheese. On 4 occasions, cultured low-moisture part-skim Mozzarella cheeses were obtained from a commercial producer on the day after manufacture. Cheese blocks were randomly assigned to 2 groups. One group was shredded, subdivided, and exposed to either ammonia vapor to increase the pH or HCl vapor to decrease the pH. Samples were vacuum packaged, stored at 4 degrees C, and analyzed for pH 4.6 and 12% TCA soluble nitrogen, apparent viscosity, free oil, and water-soluble calcium on days 5, 12, 22, and 40. The 2nd group was sectioned into 23-mm thick slabs and similarly exposed to either ammonia vapor to increase the pH or HCl vapor to decrease the pH. The slabs were vacuum packaged, stored at 4 degrees C, and analyzed for pH 4.6 and 12% TCA soluble nitrogen, TPA hardness, springiness and cohesiveness, and meltability on days 17, 29, and 41. Data were analyzed by ANOVA according to a spilt-plot design. Experimentally induced pH differences persisted and significantly affected TPA hardness, apparent viscosity, meltability, and water-soluble calcium throughout 40 d of storage, but did not affect soluble nitrogen changes. Thus, cheese pH affected functional characteristics and calcium distribution but did not affect proteolysis rates. Higher cheese pH resulted in a harder cheese that required longer aging to develop desirable melting characteristics, whereas cheese with lower pH developed desirable melting characteristics more quickly but had a shorter functional shelf life.

The influence of different emulsifying salts (ES) on the physicochemical parameters and sensory qualities of spreadable processed cheese (SPPC) was evaluated. The fat and moisture contents of the SPPC were not affected significantly by varying proportions of ES. The replacement of sodium‐based polyphosphate blends by their monopotassium phosphate counterpart at 25% (w/w) markedly improved the sensory quality of the SPPC (on a weight basis). An SPPC of acceptable quality labelled as a ‘reduced sodium’ product was obtained using a blend of commercial emulsifying salts and monopotassium phosphate (1:1 w/w) added at 1.2% (w/w) of the total formulation weight.

The consumption of teas has been increasing with the dissemination of information regarding the health benefits of its constituents. Obtaining food products with healthier profiles is already a reality for industry with the increasing development of new functional ingredients, including the use of tea and its derivatives (extracts). This work aimed to evaluate the encapsulation of green tea extract powder in lipid microparticles (LMP) by the spray chilling method and in ionic gelation microparticles (IGMP) by the ionic gelation method to obtain polyphenolrich water insoluble components. Microparticles were adequately obtained in both methods, with typical physical characteristics consistent with the results in literature results, 83.5 ± 2.8% encapsulation efficiency for LMP and 72.6 ± 0.4% for IGMP, and antioxidant activity (IC50 lg/ mL) of 33,169.4 ± 123.8 (IGMP) and 2099.7 ± 35.3 (LMP). The microparticles samples were considered suitable as ingredients for add polyphenols in foods.

ResumoO estado do Rio de Janeiro possui uma grande quantidade de produtores de leite que produzem menos de 150 litros/dia. Esses produtores apresentam reduzida autonomia na condução do processo produtivo, e limitações quanto à possibilidade de investimentos, uma vez que operam com retornos muito reduzidos para permitir a capitalização de suas unidades de produção. O objetivo deste trabalho foi caracterizar a produção do leite em pequenas unidades produtoras do estado do Rio de Janeiro, para um melhor entendimento dos problemas vivenciados e verificar as condições de obtenção. O trabalho foi desenvolvido nas regiões Noroeste e Centro do estado entre fevereiro e setembro de 2009. Foram entrevistados 122 pequenos produtores sobre questões socioeconômicas, culturais e tópicos em relação aos procedimentos operacionais da cadeia produtiva do leite. Os resultados foram avaliados por frequência, sendo o efeito das regiões avaliado por teste de Qui-quadrado considerando um nível de significância de 5% (P<0,05). Os resultados evidenciaram a necessidade de maior comprometimento com a melhoria da qualidade do leite cru relacionados com a higiene de ordenha, assim como a sensibilização dos produtores para a importância de controles de produção e sanitários mais eficientes, além da necessidade de capacitação das pessoas envolvidas com a atividade leiteira.Palavras-chave: pequeno produtor, ordenha, higiene, qualidade. AbstractThe state of Rio de Janeiro has a large amount of milk producers that manufacture less than 150 liters/day. These producers have limited autonomy in the flow of the production process, and limitations regarding the possibility of investments, since they operate with very low profit to allow the capitalization of their production units. The goal of this study was to characterize the production of milk in small production units in the state of Rio de Janeiro, for a better understanding of the problems experienced and verify the conditions of the production itself. The study was conducted in the northwest and central regions of the state between February and September 2009. 122 small producers were interviewed about socioeconomic and cultural issues, and topics related to the operational procedures of the milk production chain. The results were evaluated by frequency, and the effect of the regions evaluated by chi-square test at 5% probability. The results highlighted the need for greater commitment to improving the quality of raw milk related to milking hygiene, as well as the awareness of producers about the importance of more efficient sanitary and production controls, next to the need for empowerment of people involved with the milking activity.Keywords: family agriculture, milking, hygiene, quality. IntroduçãoO Brasil possui mais de 1,5 milhão de produtores de leite. Pelo menos 70% deste montante são produtores que encontram dificuldades de se manter no setor por não conseguirem pagar os custos envolvidos na atividade. Muitas vezes estes custos estão relacionados com o elevado montante de capital imobil...

Trinta amostras de queijo tipo Requeijão Marajoara e trinta de Minas Frescal, elaborados com leite bubalino foram analisadas, visando a caracterizar os teores dos principais componentes e características físico-químicas. Os queijos foram obtidos de estabelecimentos industriais localizados nos municípios de Salvaterra, Ilha de Marajó e Moju, nordeste do Estado do Pará. Os dados obtidos foram analisados por meio de Análise Descritiva, utilizando o pacote estatístico SAS®. Para o Requeijão Marajoara, os resultados médios foram: pH de 5,15 (±0,13); acidez 0,62% (±0,08); umidade 43% (±1,64); gordura 31,57% (±3,13); gordura no extrato seco (GES) 55,84% (±4,38); proteína 34,59% (±1,68); e cinzas 2,45% (±0,47). Para o Minas Frescal, o pH foi de 6,26 (±0,69), acidez 0,15% (±0,14), umidade 60,99% (±2,58), gordura 25,09% (±1,68), GES 62,95% (±4,38), proteína 11,06% (±1,65) e as cinzas 2,09% (±0,32). A variação entre os macronutrientes e as características físico-químicas nas amostras estudadas revelou falta de padronização na tecnologia empregada no processamento, o que pode estar relacionada à inexistência de legislações específicas para a elaboração desses derivados com leite bubalino. Conclui-se que é fundamental o estabelecimento de critérios de processamento e requisitos legais, objetivando a obtenção de produtos padronizados, com consequente agregação de valor.