RESUMO Este trabalho foi realizado com o objetivo de avaliar as características físico-químicas, sensoriais e microbiológicas de bebidas lácteas elaboradas com leite de búfala e diferentes níveis de iogurte

The objective of this study was to evaluate (qualitatively and quantitatively) the occurrence of antibiotic residue in pasteurized milk in Brazil. Pasteurized milk samples (n = 252) were collected monthly from Nov. 2010-Oct. 2011 from 21 commercial establishments (brands). A screening test (Delvotest® SP-NT) was applied to those samples. In positive (n = 19) and/or suspect samples (n = 24), we quantified oxytetracycline (OTC) and tetracycline (TC) by high-performance liquid chromatography with diode array detector (HPLC-DAD). OTCs were detected in all positive samples and TCs in six. In the 24suspected samples, OTCs were detected in 23 and TCs were not found in 8. Of the milk brands evaluated (n = 21), the presence of antibiotic residue was not detected in 4; in the other brands, both positive and suspect samples were verified. Results indicate the presence of antibiotic residue above legal limits. According to actual milk consumption in Brazil (441 mL/kg BW/day), in only 9 of the 17 brands of milk with antibiotic residue, the estimated daily intake was at or less than the maximum recommended by the European Union. The screening test used was effective to identify the presence of antibiotic residue (OTC and TC), confirmed by HPLC-DAD. The OTC is the predominant antimicrobial used by dairy farmers. Ingestion of contaminated milk by OTC and TC can increase the resistance of microorganisms to antibiotics.

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The buffalo's reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk. After obtaining the final product, three samples (200 g) were packaged for each evaluated storage time (0, 30, 60, 90, 120 and 150 days at room temperature). On this context, we assessed the effects of drying buffalo's milk by atomization (spray dryer) and storage time effects on the milk fat. We observed that the spray drying did not alter the fatty acid content and nutritional indices evaluated, except the ratio DHA / EPA. Also, the storage time did not change the lipid content (fatty acid) and nutritional indices assessed. The processing of buffalo milk by a spray dryer and the milk powder hermetically stored can be used as a strategy for mitigating the economic losses caused by reproductive seasonality.

BACKGROUND Contamination of milk by antibiotic residues represents risks to the health of consumers; therefore they should be monitored. The objective of this study was to propose a methodology for the determination of tylosin residues directly in fluid milk based on mid‐infrared spectroscopy associated with chemometrics, using attenuated total reflection Fourier transform infrared (ATR‐FTIR) spectroscopy associated with multilayer perceptron network (MLP) and partial least squares (PLS). RESULTS MLP was shown to be adequate for the discrimination of milk samples contaminated with tylosin below or equal to or above the maximum residue limit (MRL), with an accuracy greater than 99%, using FTIR spectra data. PLS was shown to be appropriate for the prediction of the very low concentrations (0–100 μg L−1) of tylosin residues in milk using FTIR spectra data. PLS models with high correlation coefficients (R > 0.99) were generated. CONCLUSION FTIR with chemometrics proved to be a non‐destructive, efficient and low‐cost method for the investigation and quantification of tylosin residues directly in fluid milk. © 2020 Society of Chemical Industry

The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 40 and 50% (v/v). The chemical composition, fatty acids profile and cholesterol content of the cheeses were evaluated. The results showed that the fat and protein contents of buffalo cheeses decreased with the addition of cow milk. Furthermore, C4:0, C16:0, C22:0 and C16:1 fatty acids decreased while C8:0 and C10:0 acids fatty acids increased. The most dramatic observation was the elevation of the cholesterol content when cow milk was added. The altered content of short-chain saturated fatty acids and cholesterol content, due to the addition of cow milk to buffalo milk for mozzarella production, modified the nutritional indices. The addition of cow milk to buffalo milk for mozzarella production altered the content of short-chain SFA and the cholesterol content, thereby modifying the nutritional indices.

Multivariate analysis involves the application of statistical and computational methods to predict responses. Among the various methods of statistical analysis multivariate, the analysis by main components is highlighted to predict the composition and quality of food in general. The objective of this work was to characterize the milk producers of the municipality of Itapetinga-BA, using principal component analysis. Twenty samples of raw milk were used, collected at the reception of the dairy located in Itapetinga-BA. The variables analyzed were: fat, density, defatted dry extract, protein and lactose. The first two main components explained 87.24% of the total variation. It was verified the formation of different groups distributed in the four quadrants of the system. First quadrant stood out from the others by forming a group composed of ten producers in the analyzed region, characterized by presenting samples with higher lactose content and lower fat content in milk. The lactose and fat variables are of greater importance in the characterization of milk.

RESUMO SUMMARYThis study aimed to characterize the dairy producers in Territory of Itapetinga region using a semi-structured questionnaire. Seventeen dairy producers were interviewed and stratified into: small (up to 50kg milk/day), medium (51 to 200kg of milk/day) and large (more than 200kg of