Extrato hidroalcoólico de Punica granatum Linn. sobre Staphylococcus spp. isolado de leite bovino

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Aspectos socioeconômicos, indicadores de qualidade do leite e pesquisa de linhagens toxigênicas de Staphylococcus em propriedades de agricultura familiar de Botucatu, SP

Pós-graduação em Medicina Veterinária - FMVZ

Impacto da difusão de tecnologia na melhoria da qualidade do leite

Pós-graduação em Zootecnia - FCAV

Análise histomorfométrica do processo de reparo após o reimplante de dentes de rato mantidos em soro do leite bovino e leite integral

Pós-graduação em Odontologia - FOA

Fontes de ácidos graxos insaturados na alimentação de vacas leiteiras no período seco

Pós-graduação em Zootecnia - FCAV

Cariogenicidade do leite materno: mito ou evidência científica

Introduction: Breast-feeding has stood out as health care measure and is part of the Government’s National Health Policy, involving dental professionals. However, it has been suggested that breast milk could be a risk factor for the development of early childhood caries. Objective: The purpose of this report was to search for scientific evidence that would support or refute the statement that breastfeeding is associated with the development of early childhood caries. Method: Medline and SciELO databases were consulted to retrieve studies, ranging from laboratory investigations to epidemiological surveys, which relate breastfeeding to dental caries. The key words ‘breast-feeding’ and ‘dental caries’ were used on the reference search. There was no scientific evidence that could demonstrate a clear relationship between breast milk and cariogenicity. This is attributed to fact that dental caries is a multifactorial disease that is susceptible to multiple confusing factors, among which the early introduction of sucrose to the infant’s diet and late introduction of oral hygiene habits. The dentist should encourage exclusive breast-feeding because, in addition to the undeniable benefits to the child’s physical and psychological health, it contributes to a harmonic facial growth and prevents the development of atypical deglutition and malocclusions, in combination with early introduction of oral hygiene habits and noncariogenic diet. Conclusion: There is no scientific evidence to demonstrate an association between breast-feeding and early childhood caries.

Abacate (Persea americana Mill.) na alimentação de cabras: produção, composição e perfil de ácidos graxos no leite e parâmetros ruminais

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

Desenvolvimento e avaliação físico-química, sensorial e da estabilidade de ácido ascórbico de doce de leite com pimenta

The dulce de leche or milk candy is a food widely consumed in Brazil, which shows typical characteristics of taste, color, flavor and texture. The lady-finger red pepper is regularly present on the Brazilian people table as this product contains a pungent flavor favoring various spices; and it is also rich in ascorbic acid (vitamin C) which is an excellent antioxidant. This study aimed at developing a dulce de leche containing lady-finger red pepper, and to determine the composition of the product. Also, the ascorbic acid contents were quantified in products stored for different periods (0, 30 and 60 days). The product acceptance by consumers on the sensory characteristics was evaluated by means of hedonic scale for color, aroma, flavor and texture attributes. The composition of the product was in accordance with the legislation in force, and the ascorbic acid contents were practically stable during the storage, and the sensory analyses indicated that the red pepper-containing dulce de leche was well accepted.

Poesia é isso e aquilo: um estudo das reflexões metapoéticas na poesia de Sebastião Uchoa Leite

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Colostro e leite de éguas: análise mirobiológica e contagem de células somáticas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Indicadores de qualidade e composição de leite informal comercializado na região Sudeste do Estado de São Paulo

The informal milk is recognized as the product marketed without inspection. We evaluated the microbiological quality, nutritional ingredients and substances inhibiting bacterial growth in 100 informal samples from cows milk, marketed in the southwest region of the state of Sao Paulo, Brazil. It was found that 77% of Somatic Cell Count (SCC) and 86% of Total Bacterial Count (TBC) of the samples were at odds with the maximum values required by Instruction Rules 62 of the Ministry of Agriculture and Livestock Supply. It was identified to solids contents in disagreement (36%), protein (23%), fat (38%), nonfat dry extract (43%) and 73% urea nitrogen. In 59% of the samples was detected residues of the bacterial growth inhibitors. Were isolated 240 strains of micro-organisms with a prevalence of enterobacteria, streptococci, staphylococci and fungi. The informal milk is marketed in the region without the minimum hygienic conditions and present risks to public health, and represents serious socio-economic problem for the region.

Elaboração e implantação do sistema de análise de perigos e pontos críticos de controle no processamento de leite pasteurizado tipo A

Hazard analysis and critical control points (HACCP) is one of the main tools currently used to ensure safety, quality and integrity of foods. So, the aim of this study was to develop and implement the HACCP program in the processing of pasteurized grade A milk Checklists were used to assess on the level of the pre requisites programs and on the sanitary classification of the dairy industry and the results were used as references for the development of the HACCP system. A "decision tree" protocol was used for the identification of the critical control points (CCP). No physical or chemical CCP were identified, whereas pasteurization and packaging were considered biological CCP For these CCP, the limits for prevention, monitoring needs, corrective actions, critical limits and verification procedures were established. The pre requisites program was essential for the establishment of the system. The implementation of the HACCP for the processing of grade A pasteurized milk was efficient to control the biological hazards and enabled the product to comply with the legislation specifications and achieve safety.

Alimentos funcionais: uma nova fronteira para o desenvolvimento de bebidas protéicas a base de soro de leite

Functional foods are defined as those that provide additional benefits to consumers. The market for foods with functional properties is expanding, supported by scientific evidences, which leads the developing of different special foods. This market segment is related to the innovations, as well as the traditional functional dairy and non dairy products, gain traction in the marketplace for innovative products like based whey sports beverage. Besides the functionality of muscle protein synthesis, these beverages are entering into areas such as clinical nutrition and satiety. Thus, it can be supposed that the composition and technological versatility of the whey support the use asinnovative ingredient for foods and beverages. This review aim to supply an overview about functional foods, mainly the segment of whey based beverages. The success of this new nutritional approach is close related to the requirement to identify, to characterize and to develop methodologies to measure and to validate more precisely the relevant functional markers, making them open for a public domain.