01.1 - Graduação (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2
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Resultados da Pesquisa
Item Qualidade do queijo e leite de vacas recebendo dietas com substituição do concentrado convencional por farelo de glúten de milho(2023-09-15) Wanderley, Rebeca Rubeana Magalhães; Soares, Luciana Felizardo Pereira; Rocha, Laura Leandro da; http://lattes.cnpq.br/7226123934022759; http://lattes.cnpq.br/4071178363761831; http://lattes.cnpq.br/9156969560979809The Northeastern dairy farming is characterized by the constant pursuit of technological improvements in order to optimize resources and achieve profitable results, especially when considering the adverse conditions of the semi-arid region of Pernambuco, such as the seasonality of food supply, high temperatures, and the distance from major grain distribution centers for animal production. In this perspective, the objective was to evaluate the effects of substituting soybean feed, wheat, and corn feed with corn gluten feed in diets containing Mexican Elephant Ear cactus forage on the physicochemical, microbiological, and sensory characteristics of pasteurized whole milk and cheese curd. Eight Holstein cows with a lactation period of 70 to 90 days, an average body weight of 500 kg, and a milk production of 20 kg per day were used and distributed in a double Latin square design (4x4), according to the following treatments: 100% conventional concentrate (CC); 66% CC + 33% corn gluten feed (CGF); 33% CC + 66% CGF; 100% CGF. Milk samples were collected at 6:00 AM and 3:30 PM during data collection days for subsequent pasteurization, physicochemical evaluation, cheese production for each treatment, microbiological analysis, and sensory evaluation. For physicochemical analysis, Dunnett's test was conducted at a 5% significance level, and for sensory analysis, the Friedman test was used. No effect (P>0.05) of CGF on the physicochemical variables of pasteurized milk was observed, despite the positive quadratic behavior for crude protein and decreasing linearity for acidity. The moisture content of the cheese curd was the only variable that differed (P<0.05), showing a negative quadratic effect, 60.09% and 58.38% for the treatments with 33% and 66% substitution with CGF, respectively. The cheese curd produced met the microbiological standards in current legislation. The sensory attributes that differed (P<0.05) were moisture and strange flavor. The highest purchase intention corresponded to the treatment with 33% substitution (P<0.0001). It is concluded that substituting conventional concentrate with corn gluten feed in the diets of lactating cows, despite not differing in the fat content of pasteurized milk and the yield of cheese curd, promotes higher profitability at substitution levels of 33% and 66% with CGF.Item Comparação dos perigos identificados dos sistemas APPCC do beneficiamento do leite pasteurizado tipo A integral e da cadeia de beneficiamento da lagosta(2022-09-29) Silva, Amanda Maria Moura da; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836; http://lattes.cnpq.br/6507615073748591The Estágio Supervisionado Obrigatório (ESO) is the compulsory subject of the 11° of the bachelor's degree in Veterinary Medicine at the Universidade Federal Rural de Pernambuco (UFRPE), of extreme importance for the formation of the student. It is based on practical experience of 420 hours, in a specific sub-area of veterinary medicine, whose focus is to enable the student to perform his/her function, through the acquisition of the title of veterinarian. In this sense, the main objective of this report is to demonstrate the main activities carried out by the student Amanda Maria Moura da Silva, under the guidance and supervision, respectively, of the professor Dr Maria Betânia de Queiroz Rolim, the veterinarian and technical manager George Pires Martins and the doctor veterinarian and technical manager Tatiane Ribeiro Freire, and as a secondary objective, to compare the hazards identified in the hazard analysis system and critical control points of the process of processing of whole type A pasteurized milk from Polilac and the lobster processing chain Carapitanga. The ESO took place from June 27 to July 29, 2022, at the Indústria de Laticínios e Derivados Lácteos do Agreste Meridional Eireli – Fazenda Polilac, located on the BR-423 highway, in the rural area of the municipality of Garanhuns-PE and from August 1 to September 16, 2022, at Carapitanga Indústria de Pescados do Brasil Ltda, located in the municipality of Jaboatão dos Guararapes-PE. The ESO allowed the technical and practical knowledge in the area of inspection of food of animal origin, showing the role of the veterinarian in the quality control of the products and as technical responsible.Item Relato de experiência: processo de certificação da Fazenda Polilac para produção de leite A2(2022-06-06) Nunes, Kilma Vicente; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836The Mandatory Supervised Internship (ESO) is an essential subject of the Bachelor's Degree in Veterinary Medicine and is mandatory for the eleventh period. It is based on the student's practical experience, carried out in 420 hours, focusing on a subarea of veterinary medicine. In this direction, the main objective of this report is to demonstrate the main activities carried out in the dairy and dairy products industry of the Agreste Meridional - Fazenda Polilac, by the student Kilma Vicente Nunes, under the guidance and supervision, respectively, of Professor Drª Maria Betânia de Queiroz Rolim and the veterinarian and technical manager George Pires. The report describes the structure, operation, casuistry and activities carried out during the ESO, from February 14, 2022 to May 4, 2022, in the area of inspection of milk and dairy products. An experience report on the certification process of Fazenda Polilac for the production of A2 milk was also described. It was possible to monitor the production of dairy products, milk processing, as well as the implementation of a new Self-Control Program (PAC), in addition to monitoring the company's certification process for the production of A2 milk. The internship provided a unique professional experience in the area of inspection of milk and dairy products, showing the way that the veterinarian acts in the control of the quality of the products produced by the company and as a technical responsible.Item Perfis de ácidos graxos do leite em animais de interesse zootécnico: revisão literária(2022-06-02) Carvalho, Paloma Adolfo de; Soares, Luciana Felizardo Pereira; http://lattes.cnpq.br/4071178363761831Milk is a product that has great consumption in the world. It is used for food in many communities, as well as being an important ingredient to be used with various types of dishes. Thus, milk fats in milk and dairy products are important sources of nutrients and energy for the population. Different animal species produce quality milk, with different fatty acid compositions, as the composition of a ruminant's diet is one of the factors that can cause changes in milk fatty acids. Thus, targeted modification of ruminant diets can be used to produce milk with a desirable fatty acid profile. A focus on improving the nutrition of these animals directly implies the final product.