&lt;b&gt;Cheese and milk quality of F1 Holstein x Zebu cows fed different levels of banana peel

Melo, Marco Túlio Parrela de; Júnior, Vicente Ribeiro Rocha; Caldeira, Luciana Albuquerque; Pimentel, Paulo Roberto Silveira; Reis, Sidnei Tavares dos; Jesus, Diego Lucas Soares de

doi:10.4025/actascianimsci.v39i2.33883

Cited by 9 publications

(3 citation statements)

References 16 publications

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“…Os teores dos sólidos totais não foram influenciados pelas dietas utilizadas (P>0,05) (Tabela 3). Verificou-se que o percentual médio de ST foi de 14,08%, valor semelhante ao relatado (14,11%) por Melo et al (2017), em experimento avaliando a inclusão de cascas de banana em vacas de leite. Esse componente é um importante indicador da qualidade do leite, representado pela soma de todas as partes sólidas do leite consideradas, na indústria de lacticínios, como os componentes que promovem o rendimento em produtos oriundos do leite, e por meio dos quais se faz o pagamento ao produtor pelo produto entregue à indústria, principalmente gordura e proteína.…”

Section: Resultsunclassified

Efeito da casca de banana na dieta de vacas em lactação sobre as características do leite e do queijo Minas frescal

Antunes¹,

Júnior²,

Caldeira³

et al. 2017

Revista Brasileira De Ciência Veterinária

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Efeito da casca de banana na dieta de vacas em lactação sobre as características do leite e do queijo Minas frescal* ResumoObjetivou-se avaliar qualidade do leite e do queijo Minas frescal produzido do leite de vacas alimentadas com inclusão da casca de banana seca ao sol, com ou sem adição de agentes químicos durante o processo de secagem. Foram utilizadas oito vacas F1 Holandês x Zebu, em dois quadrados latinos 4 x 4, com as seguintes dietas experimentais: dieta convencional com silagem de sorgo sem a inclusão da casca de banana (controle); dieta com inclusão da casca de banana seca ao sol em substituição de 20% da silagem de sorgo; dieta com inclusão da casca de banana seca ao sol com 2% de calcário em substituição de 20% da silagem de sorgo; dieta com inclusão da casca de banana seca ao sol com 2% de óxido de cálcio em substituição de 20% da silagem de sorgo. As amostras de leite de cada vaca foram coletadas e analisadas quanto aos teores de gordura, proteína, lactose, cinzas, sólidos totais e extrato seco desengordurado. Após esta etapa, foi realizada a elaboração de queijo Minas frescal, sendo verificados rendimento, textura, acidez titulável, pH, proteína, teor de umidade, gordura, resíduo mineral fixo, extrato seco total e realizado o teste de aceitação pelo consumidor. A composição química do leite e do queijo não apresentou influência das dietas com casca de banana. Entretanto, o rendimento ajustado para produção de queijo foi estatisticamente inferior com as dietas contendo casca de banana tratada com os aditivos químicos. Quanto à aceitação geral dos queijos pelos consumidores, não houve diferenças entre os tratamentos. Desse modo, a utilização de casca de banana seca ao sol sem aditivos químicos em substituição parcial à silagem de sorgo na dieta de vacas em lactação pode ser uma alternativa viável para produção e processamento do leite, mantendo a qualidade do produto.Palavras-Chave: bananicultura, dieta, leite, qualidade, queijo AbstractIt aimed to evaluate the quality of milk and cheese from cows fed inclusion of banana peel dried under the sun, with or without chemical additives during the drying process. We used eight F1 Holstein x Zebu cows in two latin squares 4 x 4 with the following experimental diets: conventional diet with sorghum silage without the inclusion of banana peel (control); diet with the inclusion of dry banana peel in the sun replacing 20% of sorghum silage; diet with the inclusion of dry banana peel in the sun with 2% limestone replacing 20% of sorghum silage; diet with the inclusion of dry banana peel in the sun with 2% calcium oxide replacing 20% of sorghum silage. The milk samples from each cow were collected and analyzed for fat, protein, lactose, ashes, total solids and dry fat extract. After this stage, Minas frescal cheese was elaborated, yield, texture, titratable acidity, pH, protein, moisture content, fat, fixed mineral residue, total dry extract and the consumer acceptance test were performed. The chemical composition of milk and cheese showed no effect of diets wit...

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Section: Resultsunclassified

Efeito da casca de banana na dieta de vacas em lactação sobre as características do leite e do queijo Minas frescal

Antunes¹,

Júnior²,

Caldeira³

et al. 2017

Revista Brasileira De Ciência Veterinária

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“…In 2017, the estimated production was 60,000 tons with per capita consumption of 0.33 kg/inhabitant/year (Bellini & Zocal, 2018). This type of cheese has high humidity content and must be eaten fresh (Melo et al, 2017). The process of Minas frescal cheese production is relatively simple and usually uses animal rennet and traditional equipment (Magenis et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Milk-clotting proteases from Pleurotus albidus: an innovative alternative for the production of Minas frescal cheese

Martim

Silva

Alecrim

et al. 2021

Acta Sci. Biol. Sci.

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Pleurotus albidus, a naturally growing species in the Amazon region, has been considered a promising source of milk-clotting proteases. The production of such enzymes using lignocellulosic residues is a sustainable alternative to replace mammalian rennet. The application of P. albidus milk-clotting proteases in cheese making has not yet been reported in the scientific literature. The aim of this study was to characterize the milk-clotting proteases of P. albidus and use these enzymes in the production of Minas frescal cheese. For the production of coagulating proteases, the mushroom was grown in açaí seeds supplemented with rice bran (10%, w/w). The parameters affecting the production of coagulant, such as inoculum size, fermentation time, initial pH of cultivation medium and age of the inoculum were evaluated. The coagulant extract obtained under optimal production conditions was evaluated for optimal pH and temperature, pH and temperature stability, effect of ions and inhibitors. Significant production of coagulating proteases was obtained under the following conditions: inoculum size (2.5%), fermentation time (10 days), initial pH of the cultivation medium (6), and inoculum age (10 days). The coagulant exhibited significant catalytic activity in pH 5.0 at 55°C, with stability at 45°C and was completely inhibited by iodoacetic acid. The milk-clotting proteases of P. albidus were efficient for making Minas frescal cheese that presented 55.0% of moisture, 20.0% of lipids and 17.20% of protein. Pleurotus albidus is a potential source of milk-clotting proteases that can be applied in dairy industry for production of fresh Minas frescal cheese.

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“…To maintain the quality standard in its production, in addition to the adequate processing, it is fundamental the quality of the raw material, which can be influenced, among other factors, by the diet of the animal (MARTINS et al, 2012;MELO et al, 2017;SOUZA et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Quality of cheese produced with milk from cows fed forage palm with different forages

Soares

Júnior

Caldeira

et al. 2019

SCA

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The objective of this study was to evaluate the effects of forage palm combined with different forages in the diet of F1 Holstein x Zebu cows, on the quality of Minas Frescal cheese. Two simultaneous 4 x 4 Latin squares were used in the experimental design. The treatments consisted of sorghum silage as the sole forage source; replacement of 50% sorghum silage by forage palm; elephant grass as the only forage source; 50% replacement of elephant grass by forage palm. Milk samples from each cow were analyzed for the chemical composition and the milk was pasteurized for cheese production. The gross and adjusted yields, texture, chemical and sensorial characteristics and fatty acid profile were evaluated. The chemical composition of the cheese was not influenced by the diets, as well as the sum of saturated, monounsaturated and polyunsaturated fatty acids. However, a lower stearic acid content was found in cheese from the milk of cows fed grass with forage palm and a lower value of conjugated linoleic acid for the diet with silage alone. In the consumer preference ranking test, the most preferred cheese was that of the sorghum silage diet and the least preferred was that of the sorghum silage/forage palm diet. In the overall impression, higher scores were assigned to cheeses of the treatments with exclusive silage or elephant grass. The replacement of 50% sorghum silage or elephant grass by the forage palm did not change the chemical composition of the Minas Frescal cheese, however, it modified the profile of fatty acids and decreased the acceptance and preference of cheese by the consumers.

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<b>Cheese and milk quality of F1 Holstein x Zebu cows fed different levels of banana peel

Cited by 9 publications

References 16 publications

Efeito da casca de banana na dieta de vacas em lactação sobre as características do leite e do queijo Minas frescal

Efeito da casca de banana na dieta de vacas em lactação sobre as características do leite e do queijo Minas frescal

Milk-clotting proteases from Pleurotus albidus: an innovative alternative for the production of Minas frescal cheese

Quality of cheese produced with milk from cows fed forage palm with different forages

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