Evaluation of fat acids composition and profile of cow milk before and after the pasteurization in small dairy plants - DOI: 10.4025/actascianimsci.v25i2.2019

Detalhes bibliográficos
Autor(a) principal: Souza, Lucimar Gonçalves de
Data de Publicação: 2008
Outros Autores: Santos, Geraldo Tadeu dos, Damasceno, Júlio César, Matsushita, Makoto, Sakaguti, Eduardo Shigueiro, Ribas, Newton Pohl, Villalba, Rodrigo Gregory
Tipo de documento: Artigo
Idioma: por
Título da fonte: Acta Scientiarum. Animal Sciences (Online)
Texto Completo: https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2019
Resumo: This work aimed to evaluate fat acids composition and profile of cow milk before and after the pasteurization industrial process. The milk samples were collected in four small dairy plants in Maringá and Londrina region, state of Paraná. Fat, protein and lactose percentages, total solids, Somatic Cell Counting (SCC) and fat acids profile values were evaluated. Analyses of fat, protein, lactose, total solids and SCC were carried out in Milking Herds Analyses Program Laboratory from Paraná State Association of Holstein Bovine Breeders (PARL/APCBRH) in Curitiba-Paraná and the fat acids profile was analyzed in Gas Chromatography Laboratory from Chemistry Department of Universidade Estadual de Maringá (State University of Maringá). Results showed that no significant differences (p>0.05) were found between raw and pasteurized cow milk.
id UEM-7_94e98e685c67979643bc9f56bf887185
oai_identifier_str oai:periodicos.uem.br/ojs:article/2019
network_acronym_str UEM-7
network_name_str Acta Scientiarum. Animal Sciences (Online)
repository_id_str
spelling Evaluation of fat acids composition and profile of cow milk before and after the pasteurization in small dairy plants - DOI: 10.4025/actascianimsci.v25i2.2019Avaliação da composição e do perfil de ácidos graxos do leite de vaca cru e pasteurizado em minilaticínios - DOI: 10.4025/actascianimsci.v25i2.2019ácidos graxoscontagem de células somáticas (CCS)lactoseproteínaleite cru5.04.00.00-2 ZootecniaThis work aimed to evaluate fat acids composition and profile of cow milk before and after the pasteurization industrial process. The milk samples were collected in four small dairy plants in Maringá and Londrina region, state of Paraná. Fat, protein and lactose percentages, total solids, Somatic Cell Counting (SCC) and fat acids profile values were evaluated. Analyses of fat, protein, lactose, total solids and SCC were carried out in Milking Herds Analyses Program Laboratory from Paraná State Association of Holstein Bovine Breeders (PARL/APCBRH) in Curitiba-Paraná and the fat acids profile was analyzed in Gas Chromatography Laboratory from Chemistry Department of Universidade Estadual de Maringá (State University of Maringá). Results showed that no significant differences (p>0.05) were found between raw and pasteurized cow milk.Este trabalho teve como objetivo a avaliação da composição e do perfil de ácidos graxos do leite de vaca, antes e após o processo industrial de pasteurização rápida, conduzido em quatro minilaticínios das regiões de Maringá e de Londrina, Estado do Paraná. Para tanto, foram determinados os teores de gordura, de proteína, de lactose, de sólidos totais, da contagem de células somáticas (CCS) e o perfil dos ácidos graxos. As análises de gordura, de proteína, da lactose e da CCS foram realizadas no Laboratório do Programa de Análises de Rebanhos Leiteiros da Associação Paranaense dos Criadores Bovinos da Raça Holandesa (PARL/APCBRH), em Curitiba, Estado do Paraná; e o perfil de ácidos graxos foi feito no Laboratório de Cromatografia Gasosa do Departamento de Química da Universidade Estadual de Maringá. O resultado mostrou que não houve diferença (p>0,05) entre o leite cru e o pasteurizado. No entanto, foram observadas diferenças significativas na composição de proteína, de gordura, de lactose, de sólidos totais, na relação proteína:gordura e na CCS entre as amostras de leite colhidas nos quatros minilaticínios.Editora da Universidade Estadual de Maringá2008-04-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/201910.4025/actascianimsci.v25i2.2019Acta Scientiarum. Animal Sciences; Vol 25 No 2 (2003); 331-337Acta Scientiarum. Animal Sciences; v. 25 n. 2 (2003); 331-3371807-86721806-2636reponame:Acta Scientiarum. Animal Sciences (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMporhttps://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2019/1409Souza, Lucimar Gonçalves deSantos, Geraldo Tadeu dosDamasceno, Júlio CésarMatsushita, MakotoSakaguti, Eduardo ShigueiroRibas, Newton PohlVillalba, Rodrigo Gregoryinfo:eu-repo/semantics/openAccess2024-05-17T13:03:36Zoai:periodicos.uem.br/ojs:article/2019Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSciPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAnimSci/oaiactaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com1807-86721806-2636opendoar:2024-05-17T13:03:36Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Evaluation of fat acids composition and profile of cow milk before and after the pasteurization in small dairy plants - DOI: 10.4025/actascianimsci.v25i2.2019
Avaliação da composição e do perfil de ácidos graxos do leite de vaca cru e pasteurizado em minilaticínios - DOI: 10.4025/actascianimsci.v25i2.2019
title Evaluation of fat acids composition and profile of cow milk before and after the pasteurization in small dairy plants - DOI: 10.4025/actascianimsci.v25i2.2019
spellingShingle Evaluation of fat acids composition and profile of cow milk before and after the pasteurization in small dairy plants - DOI: 10.4025/actascianimsci.v25i2.2019
Souza, Lucimar Gonçalves de
ácidos graxos
contagem de células somáticas (CCS)
lactose
proteína
leite cru
5.04.00.00-2 Zootecnia
title_short Evaluation of fat acids composition and profile of cow milk before and after the pasteurization in small dairy plants - DOI: 10.4025/actascianimsci.v25i2.2019
title_full Evaluation of fat acids composition and profile of cow milk before and after the pasteurization in small dairy plants - DOI: 10.4025/actascianimsci.v25i2.2019
title_fullStr Evaluation of fat acids composition and profile of cow milk before and after the pasteurization in small dairy plants - DOI: 10.4025/actascianimsci.v25i2.2019
title_full_unstemmed Evaluation of fat acids composition and profile of cow milk before and after the pasteurization in small dairy plants - DOI: 10.4025/actascianimsci.v25i2.2019
title_sort Evaluation of fat acids composition and profile of cow milk before and after the pasteurization in small dairy plants - DOI: 10.4025/actascianimsci.v25i2.2019
author Souza, Lucimar Gonçalves de
author_facet Souza, Lucimar Gonçalves de
Santos, Geraldo Tadeu dos
Damasceno, Júlio César
Matsushita, Makoto
Sakaguti, Eduardo Shigueiro
Ribas, Newton Pohl
Villalba, Rodrigo Gregory
author_role author
author2 Santos, Geraldo Tadeu dos
Damasceno, Júlio César
Matsushita, Makoto
Sakaguti, Eduardo Shigueiro
Ribas, Newton Pohl
Villalba, Rodrigo Gregory
author2_role author
author
author
author
author
author
dc.contributor.author.fl_str_mv Souza, Lucimar Gonçalves de
Santos, Geraldo Tadeu dos
Damasceno, Júlio César
Matsushita, Makoto
Sakaguti, Eduardo Shigueiro
Ribas, Newton Pohl
Villalba, Rodrigo Gregory
dc.subject.por.fl_str_mv ácidos graxos
contagem de células somáticas (CCS)
lactose
proteína
leite cru
5.04.00.00-2 Zootecnia
topic ácidos graxos
contagem de células somáticas (CCS)
lactose
proteína
leite cru
5.04.00.00-2 Zootecnia
description This work aimed to evaluate fat acids composition and profile of cow milk before and after the pasteurization industrial process. The milk samples were collected in four small dairy plants in Maringá and Londrina region, state of Paraná. Fat, protein and lactose percentages, total solids, Somatic Cell Counting (SCC) and fat acids profile values were evaluated. Analyses of fat, protein, lactose, total solids and SCC were carried out in Milking Herds Analyses Program Laboratory from Paraná State Association of Holstein Bovine Breeders (PARL/APCBRH) in Curitiba-Paraná and the fat acids profile was analyzed in Gas Chromatography Laboratory from Chemistry Department of Universidade Estadual de Maringá (State University of Maringá). Results showed that no significant differences (p>0.05) were found between raw and pasteurized cow milk.
publishDate 2008
dc.date.none.fl_str_mv 2008-04-16
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://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2019
10.4025/actascianimsci.v25i2.2019
url https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2019
identifier_str_mv 10.4025/actascianimsci.v25i2.2019
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/2019/1409
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
publisher.none.fl_str_mv Editora da Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Animal Sciences; Vol 25 No 2 (2003); 331-337
Acta Scientiarum. Animal Sciences; v. 25 n. 2 (2003); 331-337
1807-8672
1806-2636
reponame:Acta Scientiarum. Animal Sciences (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum. Animal Sciences (Online)
collection Acta Scientiarum. Animal Sciences (Online)
repository.name.fl_str_mv Acta Scientiarum. Animal Sciences (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv actaanim@uem.br||actaanim@uem.br|| rev.acta@gmail.com
_version_ 1799315357959192576

Registros relacionados