Queijo Prato com teor reduzido de gordura adicionado de enzima proteolítica: características físicas e sensoriais

The Prato cheese is the second most consumed cheese in Brazil. It is produced by milk enzymatic coagulation, and maturated for at least 25 days; it is classified as fatty cheese and of medium moisture. Due to the concern to health, the cheeses consumers have been seeking for products with low fat contents; however fat is essential for providing desirable sensory and physiologic characteristics, such as flavor, softness and texture to cheeses. Alterations on the technological processing of low fat cheeses have been made seeking for improved products, and the use of proteolytic enzymes has been a significant strategy. The meltability, color and sensory characteristics are fundamental quality indicators of the final products. This study reports the findings from the analyses on the physical and sensory characteristics of low fat Prato cheese with addition of proteolytic enzyme – fastuosain, that is extracted from unripe gravata fruit. The addition of fastuosain improved the quality of the product, as this additive neither affected the meltability, nor produced bitterness, which is a common unpleasant taste in low fat cheeses.

Histórico e aspectos tecnológicos do processamento da linguiça cuiabana

This paper reports the data on the cuiabana sausage historical aspect, and from the study performed on its technical/sensory characteristics. Four formulations of cuiabana-type sausage were prepared, varying the basic raw material (bovine, chicken and swine meats). For processing these sausages, the raw meats (beef, chicken and pork) were cut into cubes and together with the other ingredients (garlic, cheese, pepper and chives) they were weighed and homogenized. The resulting mixture was refrigerated for 24 hours for intensifying the flavor. Thereafter, it was stuffed into natural casings. These prepared samples were characterized on the physical-chemical profile and on the shelf life under refrigeration for over a seven day-storage in order to assess the microbiological contamination (total coliforms and fecal thermotolerant bacteria), sulphite-reducing clostridium, Salmonella spp., coagulase-positive Staphylococcus), and pH. The sensory evaluation and statistics analysis were carried out on the different types of laboratory- processed cuiabana sausage. Introducing over time changes in the cuiabana sausages formulation are positive factors; therefore, variations in the formulations it is feasible to get a better final product than that original one, and it might be resulted from the market demand.

Utilização de melaço, manipueira e soro de queijo como substratos para produção de biossurfactante por Bacillus Pumilus e sua aplicação em biorremediação de solo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Bacteriocinogenic LAB from cheeses - Application in biopreservation?

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Production, composition and processing of milk from ewes fed soybean seeds

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

Occurrence of Yersinia spp. in food in Brazil

Over the past 9 years, 468 bacterial strains isolated from raw and pasteurized milk, beef and pork, bovine and chicken liver, chicken heart, gizzards and lung sausage, hamburger, cheese and lettuce in different regions of the State of Sao Paulo and in the city of Rio de Janeiro were received by the Reference Laboratory for Yersinia in Brazil. All were confirmed to be Yersinia spp. The 468 Yersinia isolates were grouped as 184 strains because some of the bacteria isolated from the same food sample belonged to the same species, and were considered to be a single strain. The Yersinia food strains were classified as Y. enterocolitica (46), Y. intermedia (67), Y. frederiksenii (20), Y. kristensenii (8) and 43 of them were biochemically atypical. Pathogenic types were not detected.

Rendimento e qualidade do queijo tipo Minas Frescal de cabras alimentadas com raspa de mandioca e alfalfa

Pós-graduação em Zootecnia - FMVZ

Effect of gamma irradiation on caprolactam migration from multilayer polyamide 6 films into food simulants: development and validation of a gas chromatographic method

A GC method to determine caprolactam in water, 15 ethanol, and olive oil food simulants was developed and validated. Linear ranges varied from 0.96 to 642.82 g/mL for water, 0.64 to 800.32 g/mL for 15 ethanol, and 1.06 to 1062.34 g/g for olive oil, with correlation coefficients higher than 0.999. Method precision studies showed RSD values lower than 5.45, while method accuracy studies showed recovery from 72 to 111 for all simulants. The effect of gamma irradiation on caprolactam migration from multilayer polyamide 6 (PA-6) films intended for cheese into water, 15 ethanol, olive oil, and 3 acetic acid simulants was also studied. For migration assay, non-irradiated and irradiated (12 kGy) films were placed in contact with the simulant and exposed at 40C for 10 days. The validated method was used to quantify caprolactam migration from multilayer PA-6 films into the simulants, which ranged from 1.03 to 7.59 mg/kg for non-irradiated films, and from 4.82 to 11.32 mg/kg for irradiated films. Irradiation caused almost no changes in caprolactam levels, with the exception of olive oil, which showed an increase in the caprolactam level. All multilayer PA-6 films were in accordance with the requirements of the legislation for caprolactam migration.

Percepção de desconforto na utilização de um produto: ralador de queijo

This study presents an analysis of the discomfort in the use of a cheese grater. Data was collected using a protocol of perceived discomfort and the results show that the subjects with no experience in cooking reported more experiences of discomfort and higher intensity than the subjects with experience in cooking.

Caracterização do processamento artesanal de produtos agropecuários em assentamentos rurais de Ilha Solteira-SP: das estratégias de produção à comercialização

Pós-graduação em Agronomia - FEIS

O movimento Slow Food e seus impactos para a produção do queijo artesanal na região do Alto Paranaíba - Minas Gerais

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Production and characterization of poly-(3-hydroxybutyrate) from recombinant Escherichia coli grown on cheap renewable carbon substrates

Although the biopolymer poly-(3-hydroxybutyrate), P[3HB], presents physicochemical properties that make it an alternative material to conventional plastics, its biotechnological production is quite expensive. As carbon substrates contribute greatly to P[3HB] production cost, the utilization of a cheaper carbon substrate and less demanding micro-organisms should decrease its cost. In the present study a 23 factorial experimental design was applied, aiming to evaluate the effects of using hydrolysed corn starch (HCS) and soybean oil (SBO) as carbon substrates, and cheese whey (CW) supplementation in the mineral medium (MM) on the responses, cell dried weigh (DCW), percentage P[3HB] and mass P[3HB] by recombinant Escherichia coli strains JM101 and DH10B, containing the P[3HB] synthase genes from Cupriavidus necator (ex-Ralstonia eutropha). The analysis of effects indicated that the substrates and the supplement and their interactions had positive effect on CDW. Statistically generated equations showed that, at the highest concentrations of HCS, SO and CW, theoretically it should be possible to produce about 2 g L(1) DCW, accumulating 50% P[3HB], in both strains. To complement this study, the strain that presented the best results was cultivated in MM added to HCS, SBO and CW ( in best composition observed) and complex medium (CM) to compare the obtained P[3HB] in terms of physicochemical parameters. The obtained results showed that the P[3HB] production in MM (1.29 g L(-1)) was approximately 20% lower than in CM (1.63 g L(-1)); however, this difference can be compensated by the lower cost of the MM achieved by the use of cheap renewable carbon sources. Moreover, using differential scanning calorimetry and thermogravimetry analyses, it was observed that the polymer produced in MM was the one which presented physicochemical properties (Tg and Tf) that were more similar to those found in the literature for P[3HB].

Resistência de bactérias ácido-láticas a bacteriófagos provenientes de unidades de processamento de queijo Coalho

Este trabalho teve como objetivos isolar bacteriófagos de amostras de leite, soro e queijo de Coalho e avaliar a resistência de cepas de Lactobacillus paracasei, pertencentes à Coleção de Micro-organismos de Interesse para a Agroindústria Tropical da Embrapa Agroindústria Tropical, aos fagos isolados. Posteriormente, a resistência destas cepas a fagos específicos para L. paracasei, da Coleção do Instituto de Lactología Industrial - INLAIN (Santa Fe, Argentina), também foi avaliada. As amostras para isolamento dos fagos foram obtidas em quatro unidades de processamento de queijo de Coalho, sendo duas artesanais e duas industriais, localizadas no Estado do Ceará. Para o isolamento dos bacteriófagos, foi empregado o teste de lise celular (spot), enquanto que a resistência das culturas aos fagos foi avaliada pelos testes de capacidade de produção de ácido e avaliação da turbidez. As cepas avaliadas foram resistentes aos bacteriófagos provenientes das unidades de processamento de queijo de Coalho e aos bacteriófagos da Coleção do INLAIN. Os resultados obtidos indicaram que as culturas láticas testadas, resistentes aos bacteriófagos, podem ser utilizadas na composição de fermento lático destinado à elaboração de queijo de Coalho, a partir de leite pasteurizado.

Antimicrobial activity and enterococcus faecalis biofilm formation on chlorhexidine varnishes

Objective: To evaluate, in vitro, the antimicrobial activity and biofilm formation of three chlorhexidine varnishes in four Enterococcus faecalis strains: E. faecalis ATCC 29212, E. faecalis EF-D1 (from failed endodontic treatment), E. faecalis 072 (cheese) and E. faecalis U-1765 (nosocomial infection), and one Enterococcus durans strain (failed endodontic treatment). Study Design: The direct contact test was used to study the antimicrobial activity. Bacterial suspensions were exposed for one hour to EC40, Cervitec (CE) and Cervitec Plus (CEP) varnishes. "Eradication" was defined as 100% bacterial kill. The formation of enterococci biofilms was tested on the surface of the varnishes after 24 hours of incubation and expressed as percentage of biofilm reduction. Results: EC40 eradicated all strains except E. faecalis ATCC 29212, where 98.78% kill was achieved. CE and CEP showed antimicrobial activity against all the strains, but most clearly against E. durans and E. faecalis 072. EC40 completely inhibited the formation of biofilm of E. faecalis ATCC 29212, E. faecalis 072 and E. durans. CE and CEP led to over 92% of biofilm reduction, except in the case of E. faecalis U-1765 on CEP (76.42%). Conclusion: The three varnishes studied were seen to be effective in killing the tested strains of enterococci and in inhibiting the formation of biofilm, the best results being observed with EC40.

CHARACTERIZATION OF LYOPHILIZED LIPOSOMES PRODUCED WITH NON-PURIFIED SOY LECITHIN: A CASE STUDY OF CASEIN HYDROLYSATE MICROENCAPSULATION

A commercial casein hydrolysate was microencapsulated in liposomes produced with non-purified soy lecithin, cryoprotected with two different disaccharides and lyophilized. The encapsulation efficiency of casein hydrolysate ranged from 30 to 40%. The powders were analyzed by differential scanning calorimetry (DSC), scanning electron micrography (SEM), infrared spectroscopy (FTIR) and wide angle X-ray diffraction (WAXD). DSC data revealed the presence of an exothermal transition in empty lyophilized liposomes, which was ascribed to the presence of a quasicrystalline lamellar phase (intermediary characteristics between the L-beta and L-c phases). The addition of peptides to the liposomal system caused the disappearance of this exothermic phenomenon, as they were located in the polar headgroup portion of the bilayer, causing disorder and preventing the formation of the quasicrystalline phase. Infrared data indicated the presence of the peptides in the lyophilized formulations and showed that the cryoprotectants interacted effectively with the polar heads of phospholipids in the bilayer.