The present work aimed to obtain and characterize edible films produced with liquid whey and cassava starch. The films were produced with different proportions of whey (63.75–67.50%) and cassava starch (7.50–11.25%) and characterized in relation to physical, thermal, and microstructural properties. The films showed reduced solubility with increasing concentrations of cassava starch, and those with the highest proportions of whey were more stable to thermal decomposition. The increase in concentration of cassava starch altered the microstructure of the films, making them more irregular and with an accumulation of matter. The production of biodegradable polymer blend films is an important step in the development of films for use in packaging, with the formulation of 67.50/7.50% whey/cassava starch being the best film for continued future work.

The objective of this study was (i) to analyze antibiotic residues, two which were beta-lactam antibiotics, one tetracycline, and one quinolone in the milk of lactating animals; (ii) to evaluate the interference of the drug ceftiofur which is considered as discard-zero. The SNAPduo™ ST Plus kit was used to evaluate the presence of beta-lactam antibiotics and tetracyclines in natural milk. Medications based on penicillin, ceftiofur, enrofloxacin, and oxytetracycline were used. As expected, the milk from control animals and animals administered with enrofloxacin did not present antibiotic residue because it is not one of the classes detected by the SNAPduo™ ST Plus kit, and thus it was used to prove the efficiency of the test. Ceftiofur, known as a “discard-zero” antibiotic, tested positive for the SNAPduo™ ST Plus kit and the BetaStar Combo® “S” test. Chemical residues were detected in cow’s milk treated with different groups of antibiotics after the withdrawal time indicated in the package inserts of the medicines used.

This study aimed to determine drying curves of land saffron (Curcuma longa L.) rhizomes at different temperatures and ventilation conditions to adjust non-linear regression models, and to calculate effective diffusion coefficients and activation energies. Saffron rhizomes were randomly collected in natura with a hoe from the soil in Rio Verde, Goiás, Brazil. They were subsequently sized, sanitized, and sliced into 2.63 ± 0.1 mm thick sections. Rhizomes were dried in an oven with forced air ventilation at 45, 55, 65 and 75 °C for 18, 14, 10 and 9 hours, respectively. As the temperature increased, drying time was reduced. Consequently, moisture content also decreased, facilitating the drying process by decreasing the energy required to remove water molecules. Among the analyzed models, the Midilli model was best adjusted to the data under different drying air conditions. Effective diffusion coefficients (D) were 9.17 × 10-11, 13.33 × 10-11, 20.09 × 10-11, and 35.89 × 10-11 m2 s-1 at 45, 55, 65 and 75 °C, respectively, increasing with higher temperatures. Activation energy for liquid diffusion during drying was 21.186 kJ mol-1.

The chemical composition of Santa Inês sheep colostrum was evaluated, as well as chilled milk (zero to 240 hours) and frozen milk for up to 70 days. Results of chemical composition (fat, protein, casein, lactose, total and degreased dry extract) and colostrum somatic cell count (SCC) were presented descriptively. The results of chemical composition and SCC and total bacterial count (TBC) of chilled and frozen milk were evaluated in a completely randomized design, the repetition of milk collection days and the treatments of the times when the milk was chilled and frozen. The comparison of the quality averages of chilled and frozen milk was performed by Tukey test, with a probability of 5.0 %. Santa Inês sheep colostrum showed high protein and fat content, demonstrating a high source of nutrients for lamb nutrition. Santa Inês sheep’s milk can be stored for up to 240 hours without changes in chemical quality. Frozen milk from Santa Inês ewes for up to 70 days minus fat content; however, this form of milk preservation is viable. Refrigeration and freezing are alternatives that add value to the milk of Santa Inês ewes, but studies with previous preservation methods are necessary for greater quality assurance.

The female sex has a greater search for sweets, this can be affected by several factors, in this research follow-up the present work aimed to survey and compare sensory attributes of gourmet brigadeiros produced with skimmed and whole milk condensed milk among male tasters and female. For the formulation of gourmet brigadeiros, skimmed and whole milk condensed milk and cocoa powder were used, so the gourmet brigadeiros were elaborated through the aid of the microwave oven, where the cooking process that takes place by means of electromagnetic waves lasted 5 minutes. In the first sensory analysis attributes (network method) were raised based on the quantitative descriptive analysis of (CATA Check-All-That-Apply) and aimed to raise attributes among the sensory profiles of appearance, aroma, flavor and texture, followed by the second sensory analysis, the continuation being the Quantitative Descriptive Analysis, in which a form with the attributes most commented by the tasters was given. The sensory analysis data were computed by the computer program R. using Cochran's Q tests and correspondence analysis. For the Cochran Q test, the p-value at 5% significance was stipulated, which provided the results of only four significant attributes and the graph of the correspondence analysis that allowed the view on the male sex to stand out more than the female sex. Thus, only four attributes showed a difference, which are appearance (soft), aroma (acid), flavor (acid) and texture (hard) and when comparing the gourmet brigadeiros of whole milk consumed by tasters of both sexes and gourmet brigadeiro of skimmed milk consumed by tasters of both sexes, it was found that there is greater dispersion of men with greater variability in the perception of attributes.

A inclusão da análise sensorial auxilia na percepção para aceitação no consumo dos alimentos, alguns fatores são identificados com variados métodos, como no presente estudo objetivou-se a avaliação das propriedades sensoriais e reológicas dos requeijões cremosos obtidos a partir de massas coaguladas por ácido acético, cítrico e lático. Para análise sensorial adotou-se duas etapas, a primeira por levantamento de 32 termos descritivos dos atributos: aparência, aroma, textura e sabor, aplicando o método Check-All-That-Apply (CATA), na segunda etapa realizada os testes de aceitação para os atributos, determinada pela escala hedônica estruturada de sete pontos e intenção de compra escala de cinco pontos. As metodologias aplicadas possibilitaram a identificação dos atributos mais relevantes das propriedades sensoriais dos requeijões cremosos. Para os dados estatístico das análises sensoriais utilizou-se teste Q de Cochran determinado pelo p-Valor a 5% de significância e análise de correspondência, realizado pelo programa computacional R (R Core Team versão 3.6.3). Foram identificados valores dos requeijões cremosos que forneceram os resultados de 21 atributos.

This study aimed to formulate a milk protein concentrate (MPC) and evaluate the effect of this MPC supplementation on body composition, lipid profile, and product acceptability in resistance training (RT) practitioners. The physical, chemical and sensory properties were then analyzed. To evaluate the effect of the MPC supplementation on resistance training practitioners, 30 males were divided into two groups: a control group and an intervention group. Then the participants in the intervention group were supplemented with 500 mL of the MPC (250 mL pre-RT and 250 mL post-RT). Body composition (weight, height, and skinfolds) and biochemical markers (cholesterol and triglycerides) were measured at baseline and at 30, 60, and 90 days after treatment. Body composition results showed that the MPC supplementation during a RT program significantly (p < 0.05) reduced body fat percentage and fat mass, and increased lean mass in RT practitioners. Characterization of the MPC revealed low fat (3.32 ± 0.08%) and carbohydrates (4.58 ± 0.59%), and high protein (18.51 ± 0.51%) concentrations. Additionally, the product showed satisfactory acceptability index (> 71%). Thus, the MPC supplementation contributed to reduction of fat percentage, fat mass, and increase of lean mass in RT practitioners, without lipid profile alterations.

The objective was to develop fresh cheeses with fermented milk kefir and water kefir to evaluate the physical-chemical and sensory properties, in addition to evaluating the physical properties of kefir grains and consumer profiles. Initially, four fresh cheese formulations were processed with a concentration of 1.0%, 2.0%, 3.0% and 4.0% fermented milk kefir and water kefir in a completely randomized design (DIC), for sensorially identify the best formulations. Subsequently, formulations with less concentration were processed in view of the fact that the assessors of the evaluation did not identify differences between the formulations. For the manufacture of cheese, two DIC treatments were constituted: 1) added with milk kefir; 2) added with water kefir, at a concentration of 1.0% fermented. The cheeses were evaluated for their physical-chemical composition: fat, protein, pH, acidity, color, moisture, ash and dry matter. Fresh cheeses were evaluated for physical-chemical properties, acceptance and purchase intention. The physical structure of milk kefir and water kefir demonstrated the presence of bacilli, which reinforces the probiotic nature of these products, however, research is needed to assess the presence of probiotic microorganisms to indicate their functional potential. Because the increase in the concentration of kefir fermented does not interfere sensorially in fresh cheeses, it is recommended to process fresh cheese formulations with kefir fermented in a lower concentration in order to reduce costs during cheese processing. The type of kefir fermented did not influence the nutritional parameters of fresh cheeses.