2022
DOI: 10.1590/fst.00521
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Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.)

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Cited by 5 publications
(7 citation statements)
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“…The moisture content of the cheese at different levels is within the classification of the Technical Regulation on Identity and Quality of Requeijão (Brasil, 2001), which classifies curd cheese as having a high moisture content, when the moisture content varies from 46.0 at 54.9%. This high moisture content determined in the cheese was also observed by This high moisture content determined in the cheese was also observed by Beltrão et al (2022) who observed moisture in the cheese ranging from 51.10 to 56.43%, as well as Santos et al (2022) who observed moisture in cheese ranging from 55.07 to 55.35% and can be characterized as moist cheese, which would be those with averages ranging from (39% > Moisture <46%), (46% > moisture < 55%). This fact can be explained by the information presented by Santos et al (2011), that this high moisture content is possibly due to the greater presence of whey and denatured proteins, which tend to increase the water retention capacity of the cheese.…”
Section: Discussionsupporting
confidence: 81%
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“…The moisture content of the cheese at different levels is within the classification of the Technical Regulation on Identity and Quality of Requeijão (Brasil, 2001), which classifies curd cheese as having a high moisture content, when the moisture content varies from 46.0 at 54.9%. This high moisture content determined in the cheese was also observed by This high moisture content determined in the cheese was also observed by Beltrão et al (2022) who observed moisture in the cheese ranging from 51.10 to 56.43%, as well as Santos et al (2022) who observed moisture in cheese ranging from 55.07 to 55.35% and can be characterized as moist cheese, which would be those with averages ranging from (39% > Moisture <46%), (46% > moisture < 55%). This fact can be explained by the information presented by Santos et al (2011), that this high moisture content is possibly due to the greater presence of whey and denatured proteins, which tend to increase the water retention capacity of the cheese.…”
Section: Discussionsupporting
confidence: 81%
“…Lactose did not change what was expected, because according to the literature, this is the milk component that least changes due to diet, having an essential role in the osmotic regulation of milk (Fonseca & Santos, 2000). Santos et al (2022) evaluated the use of different levels of the guava by-product (0,14, 28 e 42%) in the feeding of goats and observed that the lactose in milk did not change, Beltrão et al (2022) evaluated the use of flaxseed oil (0,1, 2, e 3%) in the feeding of goats and observed that lactose in milk increased as a function of the inclusion of oil and fat did not change.…”
Section: Discussionmentioning
confidence: 99%
“…Therefore, is widely used in dairy products because it is highly digestible, is hypoallergenic, and has high nutritional value (Chen et al, 2019), and often even for its taste (Carvalho et al, 2023;Sobral et al, 2023). Santos et al (2022) highlighted that goat's milk production depends on the animal's fitness, the nutritional value of the food, the level of dry matter intake by the animal, among others. Many types of research were involved in studying the concentration of goat milk, which according to Hariadi et al (2023a) is used food diversification.…”
Section: Introductionmentioning
confidence: 99%
“…These milk powders have serious potential food safety hazards (Li et al, 2021;Cai et al, 2022). Some consumers think that improvements of the law and increased attention to food safety by government can improve the quality of domestic milk (Cai et al, 2022).A range of factors affect the quality of milk, including the variety of cow, type of feed and rearing environment (Santiago et al, 2019;Cai et al, 2022;Santos et al, 2022). Detection of residues of feed additives and toxic substances in milk, such as veterinary drugs, bacteria and heavy metals, was important for controlling the quality of milk (Rabelo et al, 2021;Cai et al, 2022;Karaman et al, 2022).…”
Section: Introductionmentioning
confidence: 99%