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Elaboração e caracterização de queijo de leite de cabra tipo coalho com inclusão de leite de vacaSantos, Barbara Melo 04 April 2011 (has links)
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Previous issue date: 2011-04-04 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The use of new technologies for processing dairy goat s milk products can contribute
to improving the agricultural livestock sectors of producing regions, particularly the microregions
of Northeast Brazil. This research aimed to study the effect of the inclusion of bovine
milk in the manufacturing of goat milk cheese curd to create a new marketable product. The
study consisted of two experiments. In the first experiment, the milk products were prepared
by varying the proportions of the milk mixture in five groups: Q1, goat milk; Q2, goat s milk
and bovine milk at 3:1; Q3 goat s milk and bovine milk at 1:1; Q4 goat s milk and bovine milk
at 1:3; and Q5 bovine milk. The completely randomized design consisted of three repetitions
(tests) for these each of these five ratios at a fixed storage period (7 days of ripening). We
performed microbiological (on both the raw material and cheese), colorimetric, melting, yield,
composition (on both the raw material and cheese) and sensory analyses. In the second
experiment, the cheeses were produced using three different formulations that varied the type
of milk: BMQ, bovine milk; BGMQ bovine milk and goat s milk at 1:1; and GMQ, goat s
milk. The completely randomized statistical design consisted of three repetitions (tests) for
each of these three ratios and five different storage periods (1, 7, 14, 21 and 28 days). The
type of milk used influenced (p<0.05) the following aspects of the physical and chemical
composition: the level of fat and salt; the fatty acid content for C6, C8, C10, C12, C18:1n9c
and C18:2n6c; the instrumental evaluation of the texture (only the hardness); and the
predominance of parameters a* and b* in colorimetry. In tests of the sensory attributes, the
odor of goat s milk and granularity of the cheese increased with a higher proportion of goat
milk, and all the manufactured cheeses had mean scores better than the established standards
in the acceptance test. This study shows how the quality and acceptability of the manufactured
product develops or enhances beneficial substances. It thus adds value and contributes to the
industry s growth by increasing the production of goat milk products. / O emprego de novas tecnologias de beneficiamento de produtos lácteos da
caprinocultura leiteira pode contribuir no incremento do setor agropecuário das regiões
produtoras, em especial as microrregiões do Nordeste brasileiro. Nesta pesquisa objetivou-se
estudar o efeito da inclusão de leite bovino na fabricação de queijo de leite de cabra tipo
coalho a fim de propor a fabricação de um novo produto no mercado. O estudo foi
desenvolvido em dois experimentos distintos. No primeiro experimento, os produtos lácteos
foram preparados variando-se cinco proporções de mistura de leite: (Q1) leite de cabra; (Q2)
leite de cabra e de leite de vaca - 3:1; (Q3) leite de cabra e leite de vaca - 1:1; (Q4) leite de
cabra e leite de vaca - 1:3 e (Q5) leite de vaca, nos quais se aplicou o delineamento
inteiramente casualizado com cinco proporções e três repetições (ensaios) em um único
período de estocagem (7 dias de maturação). Foram realizadas análises microbiológicas
(matéria-prima e queijos), colorimétricas, derretimento, rendimento, composição (matériaprima
e queijos) e sensorial. No segundo experimento, os queijos foram elaborados com três
formulações distintas, variando-se o tipo de leite: (QLV) leite de vaca, (QLVC) leite de vaca e
leite de cabra - 1:1 e (QLC) leite de cabra, os quais foram estimados por meio de um modelo
estatístico inteiramente casualizado com três proporções e três repetições (ensaios) ao longo
de cinco tempos de armazenamento (1, 7, 14, 21 e 28 dias). O tipo de leite utilizado
influenciou (P<0,05) na composição físico-química com teores mais elevados de gordura e
sal; no perfil lipídico para os ácidos graxos C6, C8, C10, C12, C18:1n9c e C18:2n6c; na
avaliação instrumental da textura, exclusivamente, na dureza e na colorimetria revelou o
predomínio dos parâmetros a* e b*. Nos testes sensoriais para atributos: odor de leite de cabra
e granulosidade nos queijos com maior proporção de leite caprino, destacando-se que no teste
de aceitação todos os queijos fabricados expressaram escores médios acima do padrão
estabelecido. Este estudo evidencia a qualidade e aceitação do produto elaborado, pelo
desenvolvimento ou acentuação de substâncias benéficas, podendo assim, agregar valor e
contribuir desta maneira para o crescimento do setor, por meio do aumento da produção de
derivados lácteos caprino.
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Vyhodnocení mléčné užitkovosti vybraného chovu kozKRAPKOVÁ, Adéla January 2018 (has links)
The aim of this diploma thesis is to asses the effect of various factors on the milk production and its content in regard to goat's milk in the years 2015 to 2017. The evaluation was conducted on goat farm Richmond Stars in Chotětov. The farm currently accommodates 31 goats of the white shorthaired breed. They are still opting for the one rectangular space solution. The feeds consist of bulk fodder, silage, hay and grass (pasture during summer). The feed composure is the same throughout the whole year. The water supply system consists of water containers with manual refill. The goats are divided into groups based on their age. Milking takes place twice a day. The data on milk production was processed using Microsoft Excel and Statistica. When comparing the overall milk productivity with the average of Czech Republic, there were statistically significant differences found in the fat content in the year 2016, in the protein content in years 2015, 2016 and 2017, in the lactose content in the year 2015. In all cases, the Richmond Stars farm was the one with better score. Other results were evaluated as inconclusive and therefore no statistically significant difference was found. When considering the impact of the goat's age on the milk productivity and the goat's milk content, there was a statistically conclusive impact in the productivity (milking) itself as well as in the fat content. When observing the impact of the father-line on the productivity level and the milk content, there was a statistically conclusive result only in the fat content. When evaluating the impact of the period of birth on the milk productivity and milk content, there was a statistically conclusive impact on the fat and lactose content. All other results, specifically the productivity (milking), were evaluated as inconclusive and therefore were not statistically significant for the purpose of evaluation of the milk productivity characteristics.
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