Sólidos totais do leite em amostras de tanque nos estados do Paraná, Santa Catarina e São Paulo

Ribas, Newton Pohl; Hartmann, Welington; Monardes, H.G.; Andrade, Uriel Vinicius Cotarelli de

doi:10.1590/s1516-35982004000900021

Cited by 36 publications

(46 citation statements)

References 1 publication

(2 reference statements)

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“…The solids content of the milk are changed by several factors, such as breed, the animals power and productivity, and according to Nornberg (2003) the breed pattern is the factor that most influences the milk levels of protein and fat. Yet, according to this author, Ribas et al, (2004) it is affirmed that this variation occurs 55% of animals genetic origin and 45% of environmental origin. The influence of genetics of animals is more noticeable when comparing animals with Holstein breed zebu animals, mainly in the milk fat parameter, being approximately 4.39% and 3.32% respectively (GALVÃO JUNIOR, 2010).…”

Section: Discussionmentioning

confidence: 93%

Milk quality of properties with different technological standards

Roza¹,

Lopes²,

Simioni³

et al. 2015

Biosci. J.

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ABSTRACT:This study aimed to assess the parameters of milk quality of properties with different technological standards. Twenty five properties were analyzed from 7 countries from the West of Santa Catarina, and classified according to production technologies (feeding, breeding and management practices in general), capital used in the activity, technological standard of machinery, equipment and infrastructure. Ten properties were classified as low technological standard, 8 intermediate standard and 7 high technological standard. The milk's quality data of each property (fat, protein, somatic cell count (SCC) and total bacterial count (TBC)) were supplied by dairy products, being used the average of the months of February, March and April of 2013. The data was subjected to multivariate statistical analysis and variance. It was found that the properties of low technological standard had higher fat content in milk, followed by intermediate and high standard which didn't differ. The protein contents were higher in the properties of low standard with relation to intermediate standard, being that the high-tech standard didn't differ from the other groups. With regard to TBC, the properties of low-tech showed higher values when compared to the other groups, while the SCC did not differ between the different technological standards. We concluded that the technological standard of the properties influenced the parameters of protein, fat and TBC, being that in according with increased of the level of technological of properties, there was a decrease in these parameters, except that SCC didn't show the same behavior, not being influenced by technological standards. The percentage variations in milk protein and fat were explained by racial pattern of the animals and the amount of concentrate supplied to the animals. The TBC was influenced by the milking hygiene practices, such as milking system's pre-disinfection and the use of hot water in the sanitation of the equipment.

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Section: Discussionmentioning

confidence: 93%

Milk quality of properties with different technological standards

Roza¹,

Lopes²,

Simioni³

et al. 2015

Biosci. J.

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“…Ribas et al (2004) studied the variations in total soluble solids of milk from 32,590 herds from Paraná, Santa Catarina and São Paulo states (all in the south of Brazil) and found an average protein content of 3.20 % (w/v), a little higher than those cited by Ribas et al (2004), of 3.10 % (w/v), and by the Dairy Herd Improvement Analysis (DHIA) (Ribas et al 2004) of 3.18 % (w/v).…”

Section: Resultsmentioning

confidence: 99%

Chemical characterisation and application of acid whey in fermented milk

et al. 2013

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Acid whey is a by-product from cheese processing that can be employed in beverage formulations due to its high nutritional quality. The objective of the present work was to study the physicochemical characterisation of acid whey from Petit Suisse-type cheese production and use this by-product in the formulation of fermented milk, substituting water. In addition, a reduction in the fermentation period was tested. Both the final product and the acid whey were analysed considering physicochemical determinations, and the fermented milk was evaluated by means of sensory analysis, including multiple comparison and acceptance tests, as well as purchase intention. The results of the physicochemical analyses showed that whey which was produced during both winter and summer presented higher values of protein (1.22 and 0.97 %, w/v, respectively), but there were no differences in lactose content. During the autumn, the highest solid extract was found in whey (6.00 %, w/v), with larger amounts of lactose (4.73 %, w/v) and ash (0.83 %, w/v). When analysing the fermented milk produced with added acid whey, the acceptance test resulted in 90 % of acceptance; the purchase intention showed that 54 % of the consumers would 'certainly buy' and 38 % would 'probably buy' the product. Using acid whey in a fermented milk formulation was technically viable, allowing by-product value aggregation, avoiding discharge, lowering water consumption and shortening the fermentation period.

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“…Differences in climate, feeding and quality of the forage offered between the studied years, besides the different needs according to the milk production, also justify the effect of year on the productive performance of dairy cows (Ribas et al, 2004).…”

Section: Discussionmentioning

confidence: 97%

Evaluation of raw milk quality in different production systems and periods of the year

et al. 2014

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-The objective of this study was to evaluate the quality of raw milk in different production systems and its variation throughout the year. The data were collected from 943 dairy farms in the South, Central-West and Central regions of the state of Minas Gerais, and in Vale do Paraíba, in the state of São Paulo, Brazil. The data were collected in the period from January 2009 to September 2011, in a total of 18,206 samples. The properties were divided into confinement, semi-confinement and extensive production systems. The evaluated factors were somatic cell count (SCC), total bacterial count (TBC) and protein and fat contents. There was no effect of production system on the contents of protein, fat and SCC. Total bacterial count, however, was affected by production. Seasonal variations were found for SCC, TBC, protein and fat; the highest protein values were found from March to June; the highest fat contents were obtained from May to August; and TBC and SCC, from December to March. The production system does not interfere with the percentage of fat and protein and SCC of the milk. However, confinement systems present a better TBC content. Both month and year are factors that interfere with TBC, SCC, protein and milk fat, and the best patterns are found in the coldest periods of the year.

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Sólidos totais do leite em amostras de tanque nos estados do Paraná, Santa Catarina e São Paulo

Cited by 36 publications

References 1 publication

Milk quality of properties with different technological standards

Milk quality of properties with different technological standards

Chemical characterisation and application of acid whey in fermented milk

Evaluation of raw milk quality in different production systems and periods of the year

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