Quality of creamy requeijão cheese of buffalo milk supplemented with byproducts agribusiness, Belem, Para State, Brazil
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , , , |
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/18 |
Resumo: | The objective was to evaluate the creamy requeijão cheese of water buffalo milk supplemented with protein concentrates, T1 (control): corn and soy meal, T2: corn and soy meal and cupuaçu pie (Theobroma grandiflorum), and T3: corn and soy meal and murumuru pie (Astrocaryum murumuru), in three replications. The animals are originated the experimental herd of the Unidade de Pesquisa "Dr. Felisberto Camargo" (01º28'S e 48º27'W), Belem, Para State, Brazil, Embrapa Eastern Amazon. Analyzes were performed physicochemical, microbiological and sensory in order to detect differences in the use of milk from different diets. The nutritional composition of dairy products resulted in no significant differences (p 0.05), which indicates that milk production is feasible with use of feed where there is partial replacement of corn and soy meal, by low cost ingredients, consisting of agroindustrial by-products, and prevent them from being discarded into the environment. The derivatives produced met the standards recommended by the hygienic and sanitary legislation. Regarding the acceptability and significant difference between the treatments and the derivatives were well accepted, indicating viability of production, low cost (US$ 0.69/100 g). That way, dietary supplementation with agro-industrial residues can encourage livestock buffalo milk, generate employment and income in small farms and enable the development of the productive chain |
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Quality of creamy requeijão cheese of buffalo milk supplemented with byproducts agribusiness, Belem, Para State, BrazilQualidade do requeijão cremoso de leite de búfalas suplementadas com subprodutos agroindustriais, em Belém, Paráadded value; dairy products; food technologyagregação de valor; derivado lácteo; tecnologia de alimento.The objective was to evaluate the creamy requeijão cheese of water buffalo milk supplemented with protein concentrates, T1 (control): corn and soy meal, T2: corn and soy meal and cupuaçu pie (Theobroma grandiflorum), and T3: corn and soy meal and murumuru pie (Astrocaryum murumuru), in three replications. The animals are originated the experimental herd of the Unidade de Pesquisa "Dr. Felisberto Camargo" (01º28'S e 48º27'W), Belem, Para State, Brazil, Embrapa Eastern Amazon. Analyzes were performed physicochemical, microbiological and sensory in order to detect differences in the use of milk from different diets. The nutritional composition of dairy products resulted in no significant differences (p 0.05), which indicates that milk production is feasible with use of feed where there is partial replacement of corn and soy meal, by low cost ingredients, consisting of agroindustrial by-products, and prevent them from being discarded into the environment. The derivatives produced met the standards recommended by the hygienic and sanitary legislation. Regarding the acceptability and significant difference between the treatments and the derivatives were well accepted, indicating viability of production, low cost (US$ 0.69/100 g). That way, dietary supplementation with agro-industrial residues can encourage livestock buffalo milk, generate employment and income in small farms and enable the development of the productive chainObjetivou-se avaliar o requeijão cremoso de leite de búfalas suplementadas com concentrados proteicos, T1 (controle): farelo de milho e soja, T2: farelo de milho e soja e torta de cupuaçu (Theobroma grandiflorum), e T3: farelo de milho e soja e torta de murumuru (Astrocaryum murumuru), em três repetições. Os animais são provenientes do rebanho experimental da Unidade de Pesquisa "Dr. Felisberto Camargo" (01º28'S e 48º27'W), Belém, Pará, da Embrapa Amazônia Oriental. Foram realizadas análises físico-químicas, microbiológicas e sensoriais, a fim de detectar diferenças na utilização de leite oriundo de diferentes dietas alimentares. A composição nutricional dos derivados lácteos não resultou em diferenças significativas (p0,05), o que indica que a produção de leite é viável com uso de rações onde há substituição parcial da soja e milho, por ingredientes de baixo custo, constituídos por subprodutos da agroindústria, além de evitar que sejam descartados no ambiente. Os derivados elaborados atenderam aos padrões higiênico-sanitários preconizados pela legislação vigente. Quanto à aceitação sensorial, houve diferença significativa entre os tratamentos e os derivados foram bem aceitos, o que indica sua viabilidade de produção, de baixo custo (R$ 1,43/100 g). Dessa forma, a suplementação alimentar com resíduos agroindustriais pode incentivar a pecuária bubalina leiteira, gerar emprego e renda na pequena propriedade e possibilitar o desenvolvimento da cadeia produtiva.ILCTNeres, Lilaine de SousaPacheco, Evelyn AzevedoLourenço-Costa, Vanessa VieiraLima, Suely Cristina Gomes deNahúm, Benjamim de SouzaRossetto, Alexandre2013-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/1810.5935/2238-6416.20130017Journal of Candido Tostes Dairy Institute; v. 68, n. 391 (2013); 24-31Revista do Instituto de Laticínios Cândido Tostes; v. 68, n. 391 (2013); 24-312238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/18/19Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-17T20:48:56Zoai:oai.rilct.emnuvens.com.br:article/18Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-17T20:48:56Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Quality of creamy requeijão cheese of buffalo milk supplemented with byproducts agribusiness, Belem, Para State, Brazil Qualidade do requeijão cremoso de leite de búfalas suplementadas com subprodutos agroindustriais, em Belém, Pará |
title |
Quality of creamy requeijão cheese of buffalo milk supplemented with byproducts agribusiness, Belem, Para State, Brazil |
spellingShingle |
Quality of creamy requeijão cheese of buffalo milk supplemented with byproducts agribusiness, Belem, Para State, Brazil Neres, Lilaine de Sousa added value; dairy products; food technology agregação de valor; derivado lácteo; tecnologia de alimento. |
title_short |
Quality of creamy requeijão cheese of buffalo milk supplemented with byproducts agribusiness, Belem, Para State, Brazil |
title_full |
Quality of creamy requeijão cheese of buffalo milk supplemented with byproducts agribusiness, Belem, Para State, Brazil |
title_fullStr |
Quality of creamy requeijão cheese of buffalo milk supplemented with byproducts agribusiness, Belem, Para State, Brazil |
title_full_unstemmed |
Quality of creamy requeijão cheese of buffalo milk supplemented with byproducts agribusiness, Belem, Para State, Brazil |
title_sort |
Quality of creamy requeijão cheese of buffalo milk supplemented with byproducts agribusiness, Belem, Para State, Brazil |
author |
Neres, Lilaine de Sousa |
author_facet |
Neres, Lilaine de Sousa Pacheco, Evelyn Azevedo Lourenço-Costa, Vanessa Vieira Lima, Suely Cristina Gomes de Nahúm, Benjamim de Souza Rossetto, Alexandre |
author_role |
author |
author2 |
Pacheco, Evelyn Azevedo Lourenço-Costa, Vanessa Vieira Lima, Suely Cristina Gomes de Nahúm, Benjamim de Souza Rossetto, Alexandre |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Neres, Lilaine de Sousa Pacheco, Evelyn Azevedo Lourenço-Costa, Vanessa Vieira Lima, Suely Cristina Gomes de Nahúm, Benjamim de Souza Rossetto, Alexandre |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
added value; dairy products; food technology agregação de valor; derivado lácteo; tecnologia de alimento. |
topic |
added value; dairy products; food technology agregação de valor; derivado lácteo; tecnologia de alimento. |
description |
The objective was to evaluate the creamy requeijão cheese of water buffalo milk supplemented with protein concentrates, T1 (control): corn and soy meal, T2: corn and soy meal and cupuaçu pie (Theobroma grandiflorum), and T3: corn and soy meal and murumuru pie (Astrocaryum murumuru), in three replications. The animals are originated the experimental herd of the Unidade de Pesquisa "Dr. Felisberto Camargo" (01º28'S e 48º27'W), Belem, Para State, Brazil, Embrapa Eastern Amazon. Analyzes were performed physicochemical, microbiological and sensory in order to detect differences in the use of milk from different diets. The nutritional composition of dairy products resulted in no significant differences (p 0.05), which indicates that milk production is feasible with use of feed where there is partial replacement of corn and soy meal, by low cost ingredients, consisting of agroindustrial by-products, and prevent them from being discarded into the environment. The derivatives produced met the standards recommended by the hygienic and sanitary legislation. Regarding the acceptability and significant difference between the treatments and the derivatives were well accepted, indicating viability of production, low cost (US$ 0.69/100 g). That way, dietary supplementation with agro-industrial residues can encourage livestock buffalo milk, generate employment and income in small farms and enable the development of the productive chain |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-17 |
dc.type.none.fl_str_mv |
|
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/18 10.5935/2238-6416.20130017 |
url |
https://www.revistadoilct.com.br/rilct/article/view/18 |
identifier_str_mv |
10.5935/2238-6416.20130017 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/18/19 |
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. 68, n. 391 (2013); 24-31 Revista do Instituto de Laticínios Cândido Tostes; v. 68, n. 391 (2013); 24-31 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
institution |
EPAMIG |
reponame_str |
Revista do Instituto de Laticínios Cândido Tostes |
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) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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1793890269537501184 |