Microbiological and physicochemical characterization of milk according to the seasons

Detalhes bibliográficos
Autor(a) principal: Fagnani, Rafael
Data de Publicação: 2014
Outros Autores: Battaglini, Ana Paula Pavão, Beloti, Vanerli, Schuck, Josiane, Seixas, Felipe Nael, Carraro, Paulo Eduardo
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/311
Resumo: The seasons have a major influence on milk production, especially when animals are exposed to climatic variations. This situation is very common in Brazil and further investigation is needed to understand the losses caused by oscillations in milk constituents. The aim was to evaluate how seasonality can affect the physicochemical and microbiological quality of raw milk in Ivaiporã region, state of Paraná, Brazil. In this research, the milk from properties in northern Paraná was evaluated during 24 months for lactose, protein, fat, total solids, total bacteria count and somatic cell count. The regional rainfall and average temperature recorded at each station were analyzed for determination of Thermal Comfort Index and evaluation of heat stress. This study concluded that seasonality have influence on microbiological and physicochemical quality of milk in Ivaiporã region, with higher percentages of solids in the fall and inferior microbiological quality in the spring.
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spelling Microbiological and physicochemical characterization of milk according to the seasonsPARÂMETROS FÍSICO-QUÍMICOS E MICROBIOLÓGICOS DO LEITE EM FUNÇÃO DA SAZONALIDADEseasons; fat; solids, protein, TBC; SCC.estações do ano; gordura; sólidos; proteína; CBT; CCS.The seasons have a major influence on milk production, especially when animals are exposed to climatic variations. This situation is very common in Brazil and further investigation is needed to understand the losses caused by oscillations in milk constituents. The aim was to evaluate how seasonality can affect the physicochemical and microbiological quality of raw milk in Ivaiporã region, state of Paraná, Brazil. In this research, the milk from properties in northern Paraná was evaluated during 24 months for lactose, protein, fat, total solids, total bacteria count and somatic cell count. The regional rainfall and average temperature recorded at each station were analyzed for determination of Thermal Comfort Index and evaluation of heat stress. This study concluded that seasonality have influence on microbiological and physicochemical quality of milk in Ivaiporã region, with higher percentages of solids in the fall and inferior microbiological quality in the spring.As estações do ano têm grande influência na produção leiteira, principalmente quando os animais lactentes ficam expostos às suas variações climáticas. No Brasil, essa situação é recorrente, sendo necessários maiores esclarecimentos a fim de amenizar os prejuízos decorrentes de oscilações em componentes do leite. O objetivo foi avaliar como a sazonalidade influencia os componentes físico-químicos e a qualidade microbiológica do leite cru da região de Ivaiporã – PR. Assim, o leite produzido em propriedades do norte do Paraná foi analisado durante o decorrer de 24 meses. As amostras foram quantificadas quanto à porcentagem de lactose, proteínas, gordura, sólidos totais, contagem de bactérias totais e contagem de células somáticas. O índice pluviométrico regional e a temperatura média registrada em cada estação foram analisados para a determinação de Índice de Conforto Térmico e avaliação do estresse térmico sofrido pelos animais. Este estudo concluiu que a sazonalidade tem influência nas características microbiológicas e físico-químicas do leite na região de Ivaiporã, com maiores porcentagens de sólidos no outono e pior qualidade microbiológica na primavera.ILCTFagnani, RafaelBattaglini, Ana Paula PavãoBeloti, VanerliSchuck, JosianeSeixas, Felipe NaelCarraro, Paulo Eduardo2014-05-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/31110.14295/2238-6416.v69i3.311Journal of Candido Tostes Dairy Institute; v. 69, n. 3 (2014); 173-180Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 3 (2014); 173-1802238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/311/309https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/311/12https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/311/15Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2014-07-24T11:54:12Zoai:oai.rilct.emnuvens.com.br:article/311Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2014-07-24T11:54:12Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Microbiological and physicochemical characterization of milk according to the seasons
PARÂMETROS FÍSICO-QUÍMICOS E MICROBIOLÓGICOS DO LEITE EM FUNÇÃO DA SAZONALIDADE
title Microbiological and physicochemical characterization of milk according to the seasons
spellingShingle Microbiological and physicochemical characterization of milk according to the seasons
Fagnani, Rafael
seasons; fat; solids, protein, TBC; SCC.
estações do ano; gordura; sólidos; proteína; CBT; CCS.
title_short Microbiological and physicochemical characterization of milk according to the seasons
title_full Microbiological and physicochemical characterization of milk according to the seasons
title_fullStr Microbiological and physicochemical characterization of milk according to the seasons
title_full_unstemmed Microbiological and physicochemical characterization of milk according to the seasons
title_sort Microbiological and physicochemical characterization of milk according to the seasons
author Fagnani, Rafael
author_facet Fagnani, Rafael
Battaglini, Ana Paula Pavão
Beloti, Vanerli
Schuck, Josiane
Seixas, Felipe Nael
Carraro, Paulo Eduardo
author_role author
author2 Battaglini, Ana Paula Pavão
Beloti, Vanerli
Schuck, Josiane
Seixas, Felipe Nael
Carraro, Paulo Eduardo
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Fagnani, Rafael
Battaglini, Ana Paula Pavão
Beloti, Vanerli
Schuck, Josiane
Seixas, Felipe Nael
Carraro, Paulo Eduardo
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv seasons; fat; solids, protein, TBC; SCC.
estações do ano; gordura; sólidos; proteína; CBT; CCS.
topic seasons; fat; solids, protein, TBC; SCC.
estações do ano; gordura; sólidos; proteína; CBT; CCS.
description The seasons have a major influence on milk production, especially when animals are exposed to climatic variations. This situation is very common in Brazil and further investigation is needed to understand the losses caused by oscillations in milk constituents. The aim was to evaluate how seasonality can affect the physicochemical and microbiological quality of raw milk in Ivaiporã region, state of Paraná, Brazil. In this research, the milk from properties in northern Paraná was evaluated during 24 months for lactose, protein, fat, total solids, total bacteria count and somatic cell count. The regional rainfall and average temperature recorded at each station were analyzed for determination of Thermal Comfort Index and evaluation of heat stress. This study concluded that seasonality have influence on microbiological and physicochemical quality of milk in Ivaiporã region, with higher percentages of solids in the fall and inferior microbiological quality in the spring.
publishDate 2014
dc.date.none.fl_str_mv 2014-05-12
dc.type.none.fl_str_mv


dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/311
10.14295/2238-6416.v69i3.311
url https://www.revistadoilct.com.br/rilct/article/view/311
identifier_str_mv 10.14295/2238-6416.v69i3.311
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/311/309
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/311/12
https://www.revistadoilct.com.br/rilct/article/downloadSuppFile/311/15
dc.rights.driver.fl_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 69, n. 3 (2014); 173-180
Revista do Instituto de Laticínios Cândido Tostes; v. 69, n. 3 (2014); 173-180
2238-6416
0100-3674
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collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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