Estudo da interação entre amido de mandioca e gomas e efeito de sua aplicação em bebida láctea fermentada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Proteínas, enzimas e minerais na secreção láctea de cabras e vacas, nos primeiros 30 dias pós-parto, congelada ou não

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Leitura de O boy da via láctea de Regina Chamlian: por uma 8ª série do Ensino Fundamental

Pós-graduação em Educação - FFC

Desenvolvimento de bebida láctea probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais

Pós-graduação em Alimentos e Nutrição - FCFAR

A microbiota láctea: Importância na cadeia laticinista x deterioração

The work below boards critically the issues involved in the study of the microbiota of milk. It starts with a contextualization of the current dairy chain, in the presence of Normative Instruction - 51. Following are developed the most relevant concepts and definitions about the subject: the emergence of psychrotrophic, mesophilic acidifying metabolism, the injuries of marginal cooling. Next, the main genres that comprise the milky microbiota are described, in front of the following question: from what point the metabolism of these bacteria is no longer beneficial and becomes a deteriorating activity to the product? The paper does not end with classical conclusions or definite answers, but with questions, pointing out lines of research that can improve the quality of Brazilian milk, making it a differentiated and competitive product at the international market

En torno a la composición de tres cuentos fantásticos de José María Merino

In this article, we undertake the reading of three fantasy short stories of the Spanish writer José María Merino by means of the theoretical propositions of Michel Lord and Juan Herrero Cecilia. These propositions attempt to elucidate the composition of the fantasy narrative delimiting a set of phases. This model applied to fantasy narrative arises from the perspective of Jean-Michel Adam on the composition of narrative texts in general.

Via Láctea: História (parnasiana) de uma paixão

Poesias (1888), Olavo Bilac’s first book, contains Via Láctea, a collection of sonnets of love that, in frank rupture with the romantic sentimentalism, is characterized by neoclassical moderation and contention. Universalizing treatment of the themes results in concealment of the particular circumstances in which the poems were composed. It is intended in these few pages to evidence the links between these texts and known episodes of the courtship of the poet and Amélia de Oliveira, the sister of Alberto de Oliveira, with the goal of providing an understanding of Via Láctea as a “love diary” in which the painful stations of a frustrated passion were registered.

Desenvolvimento de bebida láctea potencialmente probiótica carbonatada: características físico-químicas, microbiológicas e sensoriais

The goal of this work was to develop a strawberry fl avored dairy beverages carbonated and fermented with potential probiotic bacteria. Four formulations of dairy beverages were elaborated: Control (BL); Fermented (BLF); Carbonated (BLC) and Carbonated Fermented (BLFC). In samples submitted for carbonation, a carbonator was used for the carbon dioxide (CO2 ) gas injection dissolved in drinking water and the cultivation consisting of lactic bacteria Lactobacillus acidophilusLA-5®, Bifi dobacterium BB-12® and Streptococcus thermophilus (Biorich, Chr. Hansen) was employed on the fermented samples. The samples were characterized by physical and chemical, microbiological and sensory parameters. The BLC sample showed the presence of yeasts and coliform counts, but the counts indicated that it was suitable for consumption in 28 days time. The BL presented average coliform counts above the limit established by the law after 21 days of refrigerated storage. The presence of lactic bacteria and CO2 and their effects on lower proteolysis indexes, lower pH values and higher acidity values were correlated with signifi cant inhibitory effect of contaminated microorganisms in the BLF and BLFC. The carbonation was not stimulatory for the growth of lactic crops, mainly in the genus Bifi dobacterium spp. and Streptococcus spp. The BLF drink presented greater sensory acceptance and purchase intention test results, however the carbonated beverage presented positive results, with mean values greater than 50% in the acceptance tests with potential inclusion as sensory differential in dairy beverages. Just BLFC drink was considered potentially probiotic, by presenting minimum counts of Lactobacillus spp. during storage. Further studies should be conducted with the technology of carbonation, since it has been proven the correlation of the presence of CO2 with inhibitory effect of contaminated microorganisms and lower physical and chemical changes of dairy beverages.