Efeito da temperatura e do tempo de armazenamento de amostras de leite cru nos resultados das análises eletrônicas

Almeida, Thamara Venâncio de; Neves, Rodrigo Balduíno Soares; Rezende, C.S.M.; Oliveira-Jr, Antônio; Nicolau, Edmar Soares

doi:10.1590/1678-4162-8957

Cited by 7 publications

(6 citation statements)

References 5 publications

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“…CASSOLI et al (2010) andCASSOLI et al (2007) reported that bacterial counts were not affected until Day 7, with samples remaining analytically viable when the storage temperature was 7 °C. Similar findings were obtained by SOUZA et al (2006) at temperatures between 3.8 °C and 10 °C and by ZENI (2014) at 10 °C. However, SESKENA & JANKEVICA (2007), GONZALO et al (2003), and NINANE et al (2000 have suggested that samples could be analyzed only until the 4th day after collection when refrigerated at 4 °C.…”

Section: Resultssupporting

confidence: 86%

“…MARTINS et al (2009) argued that the bacteriostatic effect of azidiol is influenced by the temperature at which the raw milk samples are stored, meaning the efficiency of this preservative depends on storage temperature. However, ALMEIDA et al (2016) andSOUZA et al (2006) observed no differences between samples stored at temperatures from 3 °C to 11 °C and from 3.8 °C to 10 °C, respectively. In addition, ELIZONDO et al (2005) used preservative efficacy tests to evaluate different doses of liquid azidiol for sample preservation and reported no difference between the usual concentration used and a half dose of the preservative.…”

Section: Resultsmentioning

confidence: 90%

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Effects of different concentrations of sodium azide and chloramphenicol on the preservation of raw milk samples

et al. 2020

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The preservation of milk samples for microbiological analyses by the Brazilian Network of Milk Quality Control Laboratories requires the addition of preservatives to maintain the microbiota from the time of sample collection to the moment of analysis. The number of microorganisms can change as a result of the active ingredients and concentration of the preservative, as well as due to interactions between the preservatives, incubation time, and packaging temperature. The objective of this research was to evaluate the conservation potential of different concentrations of sodium azide and chloramphenicol on the analytical shelf life of milk samples. Two farms were selected, one with a low bacterial count and one with a high bacterial count. The milk was dispensed into sterile vials and tested after the addition of the usual concentrations of sodium azide and chloramphenicol, doubled concentrations, tripled concentrations, and as a control, without preservatives. The samples were incubated at 3 ± 1 °C, 6 ± 1 °C, and 9 ± 1 °C for 14 days and analyzed daily for their bacterial count by flow cytometry. The tripled preservative concentrations improved conservation, increasing the timespan of the analytical viability of the samples without altering the results.

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Section: Resultssupporting

confidence: 86%

Section: Resultsmentioning

confidence: 90%

Effects of different concentrations of sodium azide and chloramphenicol on the preservation of raw milk samples

et al. 2020

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“…The evaporation of water, the main constituent of milk, probably also occurred throughout the storage period, resulting in a higher lactose content due to the concentration effect of the constituents. It should be noted that electronic equipment used for compositional analyses have acceptability limits for the repeatability standard deviation of 0.06%for protein, fat and lactose and 0.1% for total solid sand defatted solids (ALMEIDA et al, 2016). Ordóñez (2005) and Tronco (2013) found a reduction in lactose content with increasing storage time.…”

Section: Resultsmentioning

confidence: 99%

Different methods and times of milk conservation: physical-chemical composition and microbiological quality

Wentz

Bermudes

Martins

et al. 2018

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Article historyThe objective of this study was to verify methods of preservation of raw milk samples for physical-chemical analysis and bacterial count patterns. In Experiment 1, the experimental design was a factorial arrangement with three preservatives × two temperatures × five storage times. At seven days of storage, the samples with no preservative had higher total bacterial counts (TBC). However, the fat content increased in the refrigerated samples. The levels of protein, lactose and defatted solids were influenced by the analysed variables and by the interaction between them. Milk pH was influenced by the type of preservative and the duration of storage. Experiment 2 involved an evaluation of the influence of initial TBC, temperature and storage days. The factorial arrangement involved two TBCs × two temperatures × five storage times. The TBC, pH and total solid content of milk were influenced by the analysed variables. There was a quadratic pattern for TBC over storage days. With regard to fat, there was an effect of the initial TBC and storage temperature. Protein and lactose increased, with subsequent stabilisation. Samples with high initial TBC presented higher total solids levels. There was an effect of the interaction between TBC and temperature, and between temperature and storage days. For TBC analysis, the use of azidiol as a preservative is dependent on the use of refrigeration during storage. For physicalchemical analysis, the use of bronopol is indicated.

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“…Para su producción, la industria requiere leche con conteos bacteriales bajos alrededor de 100000 a 300 000 UFC/ml (Belli, 2013;Botaro, Gameiro y Santos, 2013;MAGAP, 2013), dado que algunas esporas, enzimas y metabolitos bacteriales pueden sobrevivir a procesos térmicos y afectar las características sensoriales de los productos alimenticios como el sabor, textura o reducción de su vida útil (Barbano, Ma y Santos, 2006;Silva, 2010;Gopal, 2015). Además, los altos conteos de bacterias en leche cruda pueden ser alertas de deficiencias en la higiene y desinfección en las áreas de producción y procedimientos de ordeño, en materiales o equipos; así como errores en el control de la temperatura de almacenamiento y la calidad microbiológica del agua utilizada, entre otras (Matsubara, 2011;Ruiz-Cortés y col., 2012;Almeida, 2016;Reyes, 2017). El conteo en placas microbiológicas es el método de referencia para el análisis del CTB.…”

Section: Conclusiónunclassified

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2019

lgr

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ResumenLa vitamina D, calcio y fósforo son nutrientes esenciales necesarios para una mineralización ósea, inmuno-modulación y reproducción eficiente. La vitamina D se sintetiza en el organismo tras la exposición a la luz solar, además puede ser aportado a través de la dieta en sus formas D2 y D3. En los últimos años se ha utilizado la forma 25-OH-D3 en la alimentación animal con mejores resultados que la forma D3 debido a su mayor biodisponibilidad. Su deficiencia produce alteraciones en el desarrollo del sistema óseo conocido como raquitismo y osteomalacia en cerdos jóvenes y adultos, respectivamente. Existe un gran avance en el conocimiento de los requerimientos nutricionales de vitamina D, calcio y fósforo para la especie porcina, razón por la cual se han publicado varios artículos de investigación, revisión y guías nutricionales. Dentro de estas últimas destacan NRC, NSNG, Tablas Brasileñas, FEDNA y otras desarrolladas por la industria proveedora de aditivos y genética porcina de reconocido prestigio mundial. Los valores sugeridos varían entre las diferentes fuentes de información relacionadas en gran parte a las condiciones en las cuales fueron desarrolladas (experimentales, comerciales o tipo campo). Sin embargo, es el nutricionista quien debe estar en la capacidad de adaptar estos valores a sus condiciones y objetivos de producción. El propósito de este manuscrito es presentar de manera resumida las recomendaciones nutricionales de vitamina D, calcio y fósforo proporcionando un contenido valioso para el nutricionista dedicado a la alimentación y formulación de dietas para cerdos. AbstractVitamin D, calcium and phosphorus are essential nutrients necessary for efficient bone mineralization, immunomodulation and reproduction. Vitamin D is synthesized in the body after exposure to sunlight, and it can also be provided through the diet in its D2 and D3 forms. In recent years, the 25-OH-D3 form has been used in animal feed with better results than the D3 form due to its greater bioavailability. Its deficiency produces alterations in the development of the bone system known as rickets and osteomalacia in young and adult pigs, respectively. There is great 6LA GRANJA: Revista de Ciencias de la Vida 29(1) 2019:6-16. c 2019, Universidad Politécnica Salesiana, Ecuador.Vitamina D, Calcio Total y Fósforo Digestible en la Nutrición Porcina: Recomendaciones Nutricionales advance in the knowledge of the nutritional requirements of vitamin D, calcium and phosphorus for the swine species, causing that research articles, reviews and nutritional guides have been published. Among the latter are NRC, NSNG, Brazilian Tables, FEDNA and others developed by the supplier industry of additives and genetics of swine of recognized world prestige. The suggested vales vary among the different sources of information related largely to the conditions in which they were developed (experimental, commercial or field type). However, it is the nutritionist who must be able to adapt these values to their production conditions and objectives. The ...

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Efeito da temperatura e do tempo de armazenamento de amostras de leite cru nos resultados das análises eletrônicas

Cited by 7 publications

References 5 publications

Effects of different concentrations of sodium azide and chloramphenicol on the preservation of raw milk samples

Effects of different concentrations of sodium azide and chloramphenicol on the preservation of raw milk samples

Different methods and times of milk conservation: physical-chemical composition and microbiological quality

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