Leite e alguns de seus derivados: da antiguidade à atualidade

Leite, Zélia Therezinha Custódio; Vaitsman, Delmo Santiago; Dutra, Paulo Bechara; Guedes, André Luiz Pires

doi:10.1590/s0100-40422006000400043

Cited by 14 publications

(9 citation statements)

References 3 publications

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“…Some authors have reported it difficult to fractionate proteins using membrane systems. According to Leite et al. (2006), the efficiency of the separation of proteins by membrane systems is limited by the concentration polarisation.…”

Section: Resultsmentioning

confidence: 99%

“…Some authors have reported it difficult to fractionate proteins using membrane systems. According to Leite et al (2006), the efficiency of the separation of proteins by membrane systems is limited by the concentration polarisation. In the fractionation of proteins, the permeability of a protein increases with its concentration on the membrane surface.…”

Section: R E S U Lt Smentioning

confidence: 99%

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An investigation of the fractionation of whey proteins by two microfiltration membranes with nominal pore size of 0.1 μm

Baldasso

Kanan

Tessaro

2011

Int J of Dairy Tech

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There is growing interest in the fractionation of whey proteins because of the specific properties of individual whey proteins. The objective of this work was to assess the efficiency of two membranes to obtain two fractions, one rich in β‐lactoglobulin (β‐Lg) and the other rich in α‐lactalbumin (α‐La) from a whey‐protein concentrate using microfiltration (MF). Two MF membranes were tested for the fractionation: a flat‐sheet membrane VCWP and a spiral membrane MF‐7002, both with nominal pore sizes of 0.1 μm. The VCWP retained 78% of the proteins in solution, and this membrane was shown to be permeable to both proteins, β‐Lg and α‐La. The retention of protein by MF‐7002 was 65%, and there was a partial retention of lactose. The permeate collected in the MF‐7002 in the concentration stage was over 50%α‐La; although this was present in lower concentrations, it was passed preferentially to the permeate. The results indicated that some aggregation of the proteins may have occurred under the experimental conditions because there was only a partial separation of the proteins under study.

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Section: Resultsmentioning

confidence: 99%

Section: R E S U Lt Smentioning

confidence: 99%

An investigation of the fractionation of whey proteins by two microfiltration membranes with nominal pore size of 0.1 μm

Baldasso

Kanan

Tessaro

2011

Int J of Dairy Tech

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“…In slow pasteurization, milk is heated to 63 to 65°C for 30 minutes and cooled to 4°C. During the heating period, milk is moderately agitated to avoid adhesion to the walls of the bottle, to promote uniform heating of all particles and in the same time to avoid foam formation (PRATA, 2001;LEITE et al, 2006). Fast pasteurization of the High Temperature Short Time (HTST) method consists of heating the milk to 72 to 75°C for 15 to 20 seconds following immediate cooling to 5°C, which causes a thermal shock (LEITE et al, 2006).…”

Section: Methods For Blocking the Lactogenic Transmissionmentioning

confidence: 99%

Sodium dodecyl sulfate as a viral inactivator and future perspectives in the control of small ruminant lentiviruses

et al. 2019

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Infections by small ruminant lentiviruses (SRLVs) affect goats and sheep causing chronic multisystemic diseases that generate great economic losses. The caprine lentivirus (CLV) and the ovine lentivirus (OLV) present tropism for cells of the monocyte/macrophage lineage, which are directly associated with the main route of transmission through the ingestion of milk and colostrum from infected animals. In this manner, controlling this route is of paramount importance. Currently, researches have investigated the use of chemical additives in milk that can preserve colostrum or milk and inactivate microbiological agents. Among the compounds, sodium dodecyl sulfate (SDS) has been shown to be satisfactory in the chemical inactivation of HIV and CLV in milk, and also as a biocide in goat colostrum.

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“…Durante a pasteurização rápida a temperatura do leite cru é mantida à 72ºC, por um período de 15 segundos. Este método é considerado mais eficaz na destruição do microrganismo e aceito pelas autoridades sanitárias 22 .…”

Section: Agente Etiológicounclassified

Coxiella burnetii e a febre Q no Brasil, uma questão de saúde pública

Damasceno

Guerra

2018

Ciênc. saúde coletiva

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Resumo A Febre Q é uma zoonose de ampla distribuição mundial, apesar dos poucos relatos associados a sua ocorrência no Brasil. “Coxiella burnetii”, agente etiológico da Febre Q, é um cocobacilo gram-negativo, parasita intracelular obrigatório da ordem Legionellales. O microrganismo geralmente está presente na urina e fezes de animais infectados, podendo ser encontrado em grande quantidade nos restos placentários de animais nascidos a termo ou produtos de aborto. A inalação de células bacterianas suspensas no ar ou aerossóis contaminados é a forma mais comum de entrar em contato com a bactéria. A febre Q é uma doença autolimitada e, geralmente, evolui de forma benigna. Nos casos onde a doença evolui de forma crônica, a endocardite é a manifestação mais frequente. O diagnóstico clínico é difícil, visto que os sintomas assemelham-se a várias outras doenças. Nos casos confirmados a antibioticoterapia é o tratamento indicado. Diante da sintomatologia pouco específica e dificuldade de diagnóstico, acredita-se que no Brasil a doença seja mais comum do que se pensa.

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Leite e alguns de seus derivados: da antiguidade à atualidade

Cited by 14 publications

References 3 publications

An investigation of the fractionation of whey proteins by two microfiltration membranes with nominal pore size of 0.1 μm

An investigation of the fractionation of whey proteins by two microfiltration membranes with nominal pore size of 0.1 μm

Sodium dodecyl sulfate as a viral inactivator and future perspectives in the control of small ruminant lentiviruses

Coxiella burnetii e a febre Q no Brasil, uma questão de saúde pública

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