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| Registros recuperados : 4 | |
| 1. |  | FAGNANI, R.; SCHUCK, J.; BOTARO, B. G.; SANTOS, F. C. dos. Extended storage of cold raw milk on yogurt manufacturing. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 52, n. 2, p. 104-112, fev. 2017. Título em português: Armazenamento prolongado de leite cru refrigerado sobre a produção de iogurte.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 2. | | FAGNANI, R.; MEIXA, M. M.; PUPPIO, A. M. N.; BATTAGLINI, A. P. P. Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures. Pesquisa Agropecuária Brasileira, Brasília, DF, v. 51, n. 8, p. 990-997, ago. 2016. Título em português: Aspectos sanitários e desafios tecnológicos da microfiltração de leite integral a baixas temperaturas.| Biblioteca(s): Embrapa Unidades Centrais. |
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| 3. | | PASQUIM, P. DA S.; CORREIA, S. DE S.; BRUZAROSKI, S. R.; FAGNANI, R.; ALEGRO, L. A.; SANTANA, E. H. W. DE. Is there a market for goat dairy products in the state of Paraná, Brazil? Cadernos de Ciência & Tecnologia, v. 40, e27318, 2023. Título em português: Há mercado para produtos lácteos caprinos no estado do Paraná, Brasil?| Biblioteca(s): Embrapa Unidades Centrais. |
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| 4. | | PATELLI, T. H. C.; FAGNANI, R.; CUNHA FILHO, L. F. C. da; SOUZA, F. A. A.; WOLF, G. S.; CARDOSO, M. J. L.; SEIVA, F. R. F.; MATSUDA, J. Hipocalcemia no deslocamento de abomaso de bovinos: estudo de 39 casos. Pesquisa Veterinária Brasileira, Rio de Janeiro, v. 37, n. 1, p. 17-22, jan. 2017.| Biblioteca(s): Embrapa Unidades Centrais. |
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| Registros recuperados : 4 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Unidades Centrais. |
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Data corrente: |
07/10/2016 |
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Data da última atualização: |
17/05/2017 |
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Autoria: |
FAGNANI, R.; MEIXA, M. M.; PUPPIO, A. M. N.; BATTAGLINI, A. P. P. |
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Afiliação: |
RAFAEL FAGNANI, Universidade Norte do Paraná; MARISA MARRONI MEXIA, Universidade Norte do Paraná; ANA AMÉLIA NUNES PUPPIO, Universidade Norte do Paraná; ANA PAULA PAVÃO BATTAGLINI, UEL. |
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Título: |
Sanitary aspects and technological challenges of whole milk microfiltration at low temperatures. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, Brasília, DF, v. 51, n. 8, p. 990-997, ago. 2016. |
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Idioma: |
Inglês |
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Notas: |
Título em português: Aspectos sanitários e desafios tecnológicos da microfiltração de leite integral a baixas temperaturas. |
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Conteúdo: |
The objective of this work was to evaluate the effects of whole milk microfiltration at low temperatures on bacterial counts and on its shelf life. The microfiltration process was evaluated at two temperatures (30 and 50ºC) and compared with the slow pasteurization process. Both slow pasteurization and microfiltration reduced the initial counts of aerobic mesophilic and psychrotrophic bacteria, as well as total coliforms in whole milk. Microfiltration at 50ºC was as effective as the pasteurization process, since it reduced the initial count of aerobic mesophilic bacteria in 4.4 log cycles; increased the product?s shelf life, which reached 30 days without exceeding 1,000 CFU mL?1; and eliminated coliform counts at the temperatures of 35 and 45ºC, established by the Brazilian legislation. Microfiltration at 30°C reduced the aerobic mesophilic bacteria counts by 2.2 log cycles; however, Escherichia coli was found in the product, which exhibited a shelf life of less than five days. Therefore, microfiltration at 30ºC can be associated with thermal treatments, but, when applied alone, it shows unsatisfactory results. |
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Palavras-Chave: |
Membrane; Qualidade microbiológica. |
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Thesagro: |
Escherichia Coli; Membrana; Pasteurização; Vida de Prateleira. |
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Thesaurus NAL: |
Microbiological quality; Pasteurization; Shelf life. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/148502/1/Sanitary-aspects.pdf
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Marc: |
LEADER 02071naa a2200277 a 4500
001 2054269
005 2017-05-17
008 2016 bl uuuu u00u1 u #d
100 1 $aFAGNANI, R.
245 $aSanitary aspects and technological challenges of whole milk microfiltration at low temperatures.
260 $c2016
500 $aTítulo em português: Aspectos sanitários e desafios tecnológicos da microfiltração de leite integral a baixas temperaturas.
520 $aThe objective of this work was to evaluate the effects of whole milk microfiltration at low temperatures on bacterial counts and on its shelf life. The microfiltration process was evaluated at two temperatures (30 and 50ºC) and compared with the slow pasteurization process. Both slow pasteurization and microfiltration reduced the initial counts of aerobic mesophilic and psychrotrophic bacteria, as well as total coliforms in whole milk. Microfiltration at 50ºC was as effective as the pasteurization process, since it reduced the initial count of aerobic mesophilic bacteria in 4.4 log cycles; increased the product?s shelf life, which reached 30 days without exceeding 1,000 CFU mL?1; and eliminated coliform counts at the temperatures of 35 and 45ºC, established by the Brazilian legislation. Microfiltration at 30°C reduced the aerobic mesophilic bacteria counts by 2.2 log cycles; however, Escherichia coli was found in the product, which exhibited a shelf life of less than five days. Therefore, microfiltration at 30ºC can be associated with thermal treatments, but, when applied alone, it shows unsatisfactory results.
650 $aMicrobiological quality
650 $aPasteurization
650 $aShelf life
650 $aEscherichia Coli
650 $aMembrana
650 $aPasteurização
650 $aVida de Prateleira
653 $aMembrane
653 $aQualidade microbiológica
700 1 $aMEIXA, M. M.
700 1 $aPUPPIO, A. M. N.
700 1 $aBATTAGLINI, A. P. P.
773 $tPesquisa Agropecuária Brasileira, Brasília, DF$gv. 51, n. 8, p. 990-997, ago. 2016.
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