Lesões Músculo-Esqueléticas Ligadas ao Trabalho (LMELT) nos operários das fábricas de queijo da Ilha de São Jorge

O presente artigo tem por objectivo conhecer a existência de LMELT (Lesões Músculo-Esqueléticas Ligadas ao Trabalho), através da avaliação de sintomas, movimentos e posições auto-referidos pelos operários das Fábricas de Queijo da Ilha de São Jorge, através da aplicação de dois Questionários. A amostra foi constituída por 61 operários das três Fábricas. Através dos resultados obtidos pode-se afirmar que estes operários apresentam LMELT, manifestando-se por dores nas diferentes zonas corporais, devido a realização de tarefas repetidas, levantamento e transporte de cargas, a temperaturas extremas e ainda pelo facto dos locais de trabalho não estarem adaptados ergonomicamente.

Optimization of bioplastics production from cheese whey

Dissertation presented in partial fulfillment of the requirements for the degree of Master in Biotechnology

Production of polyhydroxyalkanoates from cheese whey - pH effect on the acidogenic fermentation stage and nutrient needs of the culture selection stage

Dissertação para obtenção do Grau de Mestre em Biotecnologia

Bioconversion of cheese whey into polyhydroxyalkanoates

Dissertação para obtenção do Grau de Doutor em Engenharia Química e Bioquímica

What to drink with cheese fondue

Comment on: Heinrich H, Goetze O, Menne D, Iten PX, Fruehauf H, Vavricka SR, Schwizer W, Fried M, Fox M. Effect on gastric function and symptoms of drinking wine, black tea, or schnapps with a Swiss cheese fondue: randomised controlled crossover trial. BMJ. 2010 Dec 14;341:c6731. doi: 10.1136/bmj.c6731. PMID 21156747

Argentina’s Worker-Recovered Factories : strategies and survival

Les usines récupérées par les ouvriers en Argentine sont devenues un mouvement social emblématique symbolisant l'un des aspects de la révolte sociale entourant la crise économique de 2001-2002. Les usines récupérées sont des entreprises abandonnées par leurs propriétaires originaux ou déclarées faillite, laissant derrières elles des salaires et des dettes impayés. Par conséquence, les ouvriers ont commencé à récupérer leurs usines; reprenant la production sans leurs anciens patrons, sous, et au profit de la gestion collective des ouvriers. Le mouvement est remarquable pour sa rémunération égalitaire et sa gestion horizontale. Ce travail examine la continuité des usines récupérées et ceci à travers l'évolution sociale, politique et économique du paysage de l'Argentine. Il évalue également l'impact du mouvement en tant que défi aux modes économiques de production hégémoniques et orientés vers le marché. En supposant que l'avenir du mouvement dépend de deux ensembles de facteurs, le rapport analyse les facteurs internes à travers le prisme de la théorie de mobilisation des ressources, ainsi que les facteurs externes à travers la perspective de la théorie de la structure de l'opportunité politique. Le travail conclut que la situation actuelle se trouve dans une impasse dans laquelle le mouvement a gagné l'acceptation institutionnelle, mais a échoué d'effectuer le changement structurel favorisant ses pratiques et garantissant la sécurité à long terme. Il argumente que le mouvement doit consolider certains aspects combatifs. Il doit consolider sa nouvelle identité en tant que mouvement social et forger des alliances stratégiques et tactiques tout en préservant son autonomie.

The stinky cheese man and other fairly stupid tales.

Hace mucho tiempo la gente estaba acostumbrada a que le contarán mágicas historias sobre maravillas y encantamientos, pero de ellas no trata este libro. Más bien, casi podían ser cuentos de hadas, pero tampoco. Las historias que aquí se cuentan son más bien cuentos estúpidos.

Moon cheese.

Cumple las necesidades de la Estrategia Nacional de Lectura, Programa Nacional de Estudios en Inglaterra y Gales, Idioma Inglés en Escocia para cinco a catorce años, y el plan de estudios común en Irlanda del Norte. Diseñado para alumnos de primaria, combina las habilidades básicas relacionadas con el aprendizaje de la lectura y la escritura con una amplia gama de estilos literarios. Esta historia introduce vocabulario básico en el contexto de una historia de ficción. Joh y Buzz van a menudo a la tienda de antigüedades después del colegio. Un día encuentran lo que creen es una quesera, pero la abuela les cuenta una historia sobre el origen de aquello que es en realidad un sombrero muy especial.

A cheese and tomato spider.

Presenta las páginas divididas por la mitad en horizontal, con lo que las múltiples ilustraciones de animales, objetos y personas, se pueden combinar para dar origen a objetos y personas absurdos e inverosímiles.

Selenium supplementation of lactating dairy cows: effects on milk production and total selenium content and speciation in blood, milk and cheese

Forty-multiparous Holstein cows were used in a 16-wk continuous design study to determine the effects of either selenium (Se) source, selenized yeast (SY) (derived from a specific strain of Saccharomyces cerevisiae CNCM I-3060 Sel-Plex®) or sodium selenite (SS), or inclusion rate of SY on Se concentration and speciation in blood, milk and cheese. Cows received ad libitum a TMR with 1:1 forage:concentrate ratio on a dry matter (DM) basis. There were four diets (T1-T4) which differed only in either source or dose of Se additive. Estimated total dietary Se for T1 (no supplement), T2 (SS), T3 (SY) and T4 (SY) was 0.16, 0.30, 0.30 and 0.45 mg/kg DM, respectively. Blood and milk samples were taken at 28 day intervals and at each time point there were positive linear effects of SY on Se concentration in blood and milk. At day 112 blood and milk Se values for T1-T4 were 177, 208, 248, 279 ± 6.6 and 24, 38, 57, 72 ± 3.7 ng/g fresh material, respectively and indicate improved uptake and incorporation of Se from SY. While selenocysteine (SeCys) was the main selenised amino acid in blood its concentration was not markedly affected by treatment, but the proportion of total Se as selenomethionine (SeMet) increased with increasing inclusion rate of SY. In milk, there were no marked treatment effects on SeCys content, but Se source had a marked effect on the proportion of total Se as SeMet. At day 112 replacing SS (T2) with SY (T3) increased the SeMet concentration of milk from 36 to 111 ng Se/g and its concentration increased further to 157 ng Se/g as the inclusion rate of SY increased further (T4) to provide 0.45 mg Se/kg TMR. Neither Se source nor inclusion rate effected the keeping quality of milk. At day 112, milk from T1, T2, and T3 was made into a hard cheese and Se source had a marked effect on total Se and the proportion of total Se comprised as either SeMet or SeCys. Replacing SS (T2) with SY (T3) increased total Se, SeMet and SeCys content from 180 to 340 ng Se/g, 57 to 153 ng Se/g and 52 to 92 ng Se/g, respectively. Key words: dairy cow, milk and cheese, selenomethionine, selenocysteine, milk keeping quality

Cutting, by 'pressing and slicing,' of thin floppy slices of materials illustrated by experiments on cheddar cheese and salami

Why it is easier to cut with even the sharpest knife when 'pressing down and sliding' than when merely 'pressing down alone' is explained. A variety of cases of cutting where the blade and workpiece have different relative motions is analysed and it is shown that the greater the 'slice/push ratio' xi given by ( blade speed parallel to the cutting edge/blade speed perpendicular to the cutting edge), the lower the cutting forces. However, friction limits the reductions attainable at the highest.. The analysis is applied to the geometry of a wheel cutting device (delicatessan slicer) and experiments with a cheddar cheese and a salami using such an instrumented device confirm the general predictions. (C) 2004 Kluwer Academic Publishers.

Effects of fat on the properties of halloumi cheese

Halloumi cheese was produced from 11 bovine milks with fat contents of 1.61-4.04%, giving a range of 32-53% fat in dry matter (FDM) in the cheeses. Starter culture and/or microparticulated whey protein (Simplesse((R)) 100(E)) was also added to selected batches of milk. Hardness decreased with increasing FDM, with increase in moisture and with lower pH. On sensory evaluation, there was an increase in preference score with FDM (R-2 = 0.8). Inclusion of microparticulated whey protein may have had a fat mimetic effect, as preference scores otherwise decreased with increasing protein levels (R-2 = 0.75).

Serpa cheese: technological, biochemical and microbiological characterisation of a PDO ewe's milk cheese coagulated with Cynara cardunculus L

Portugal has a strong tradition of cheesemaking from raw ewe's milk; most of these cheeses are still made on a traditional farmhouse scale. Their production is protected by Protected Designation of Origin (PDO) but the specific biochemical aspects of the majority still need to be characterised. Two different cheesemaking procedures, traditional and semi-industrial, were compared technologically, biochemically and microbiologically. It was observed that, despite the highly significant difference between artisanal and semi-industrial cheeses (P < 0.001), both products were within the limits of national regulations for most parameters except maturation temperature, humidity and the value for the maturation index. Although the present study was not fully representative of the region, the results obtained suggest that the specific regulations for Serpa cheese should be revised and that other parameters, such as moisture and salt-in-moisture content, which are very much dependent on the cheesemaking process, should be included in order to characterise better this traditional cheese.

Evaluation of Serpa cheese proteolysis by nitrogen content and capillary zone electrophoresis

Proteolysis of Serpa cheese produced traditionally (B) and semi-industrially (C) was evaluated for the first time by determination of nitrogen content and capillary zone electrophoresis (CZE). A citrate dispersion of cheese was fractionated to determine the nitrogen in pH 4.4, trichloroacetic and phosphotungstic acid soluble fractions (pH 4.4-SN, TCA-SN and PTA-SN, respectively). The pH 4.4-SN was significantly higher for B ( P < 0.001), while TCA-SN was significantly higher for C ( P < 0.001). PTA-SN was also higher for C but at 60 days ripening no significant difference was found between B and C. Degradation of alpha(s1) - and beta-caseins evaluated by CZE was in good agreement with the maturation index (pH 4.4-SN/TN).