A5089743068- Milk Quality and Mastitis in Dairy Cows
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Probiotics and Fermented Foods
- Digestive system and related health
- Culinary Culture and Tourism
- Identification and Quantification in Food
- Agricultural and Food Production Studies
- Infant Nutrition and Health
- Animal Nutrition and Physiology
- Science and Education Research
- Brazilian Legal Issues
- Agriculture and Rural Development Research
- Corporate Law and Human Rights
Instituto Federal do Piauí
2024
Austral University of Chile
2000-2014
Objective: This study aimed to analyze the relationship between environmental law and green marketing, exploring its perspectives for sustainable consumption. Methodology: The research adopted a qualitative descriptive approach, with sample made up of 15 professionals in areas marketing. Results: Data collection was carried out through semi-structured interviews, data analysis followed content technique. results indicated that, although companies are increasingly paying attention...
The protein composition and the milk yield (morning milking) were studied in 10 Chilean Holstein–Friesian first lactation dairy cows during spring season. In addition, genetic variants A B of κ‐casein (κ‐CN) β‐lactoglobulin (β‐Lg) also identified. results showed that casein content is significantly affected by presence variant κ‐CN. Moreover, positive interactions between κ‐CN with AB β‐Lg combination AA for total content, found.
This study was performed to obtain an adequate tool for predicting the yield of Chilean Gouda cheese. The theoretical yields were calculated by applying equations derived from technical references industrial cheese production and compared with their own actual yields, thus selecting those showing best correlation yield. manufacturing ripening controlled through chemical composition milk, whey cheese, weight product before after recorded. values each formula using mean graphs. Furthermore,...
Research was carried out to study the feasibility of making maribo cheese using milk fortified by addition skim powder. A control (T‐C) with 82 g l ‐1 solids‐non‐fat (SNF) and 32 fat included, along three treatments 11.7 (T‐1), 14.6 (T‐2) 16.6 SNF (T‐3) standardization fat. Some chemical characteristics milks endproducts were studied and, in addition, yield progress maturation monitored. It observed that, as proceeded all treatments, there a steady increase ripening index (soluble...
A Química é vista como desafiadora devido ser uma disciplina abstrata, e o uso de jogos sugerido estratégia envolvente para superar essa dificuldade. Os não apenas estimulam a aprendizagem, mas também promovem interação, motivação criatividade, tornando ensino mais dinâmico. Nesse contexto, estudo teve objetivo criar aplicar didáticos Orgânica, buscando complementar atuação do professor em sala aula, oferecendo suporte na abordagem dos conteúdos proporcionando aos alunos experiência lúdica...
A pesquisa investigou a influência do Direito Ambiental na adoção de práticas sustentáveis nas organizações. O objetivo foi analisar como as regulamentações ambientais promovem sustentabilidade organizacional. metodologia adotou uma abordagem bibliográfica, revisando artigos científicos, livros e documentos relevantes sobre o sustentáveis, com análise qualitativa dos dados coletados para entender aplicação impacto das normas. Os resultados revelaram que é crucial orientar empresas redução...
The genetic variants of κ‐casein (κ‐CN) A and B were analysed in milk from Holstein–Friesian (HF) Jersey cows by means isoelectric focusing (IEF) electrophoresis. Milk samples obtained triplicate pure‐breed HF (three each) to estimate the protein content, casein purify κ‐CN. contents both breeds statistically different (P < 0.05). κ‐CN migrates first with an point (pI) 7.2–7.3 then a pI 7.5–7.7. Differences expression proportion detected.
The purpose of this study was to relate the genetic variants A and B κ‐casein (κ‐CN) β‐lactoglobulin (β‐Lg) milk 10 Chilean Holstein–Friesian cows its coagulation properties (coagulation ability milk, curd firmness syneresis curd). results showed that β‐Lg AB phenotypes have a significant effect on studied in comparison with samples containing AA phenotype. κ‐CN did not properties, although there favourable interaction between B.
Caracterización de sistemas productivos lecheros en el Sur Chile con distintos manejo y su relación recuento total bacteriano la leche producida: un análisis multivariable