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Made available in DSpace on 2014-06-11T19:25:27Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-03-24Bitstream added on 2014-06-13T18:26:32Z : No. of bitstreams: 1 salvadeo_vm_me_bauru.pdf: 454404 bytes, checksum: f9533c97cafb5b981d239b02a0bf9213 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / O produtor de leite de cabra, com o apoio e incentivo de entidades governamentais, privadas e ONGs; agrega tecnologia ao leite garantindo uma melhor distribuição de renda e qualidade de vida, fixando-se cada vez mais no campo. O resfriamento do leite após a ordenha é a melhor medida para retardar a proliferação natural das bactérias e sua temperatura deverá ser reduzida de 36 ºC para 4 ºC no período máximo de 2 horas em cada ordenha. O tempo transcorrido entre a primeira ordenha e seu recebimento na usina de beneficiamento deverá ser, no máximo, de 48 horas. Neste trabalho propõe-se projetar e analisar tanques de resfriamento de leite com capacidades úteis de 320, 500 e 2000 litros em aço inoxidável austenítico AISI 304, utilizando-se do coeficiente global médio (U) e das temperaturas médias de saturação do fluido de refrigeração (X) obtidos em ensaios experimentais. Um objetivo secundário foi verificar a possibilidade da utilização de caixas d'água de polietileno com a mesma capacidade dos tanques, por ser um produto acessível, de baixo custo e que atende as exigências sanitárias, visando obter um produto que possa substituir o aço inoxidável, mas descartou-se esta possibilidade, pois o fundo plano destas caixas dificultaria a retirada do produto e a limpeza. Nos cálculos envolvidos na geometria para a construção dos tanques, utilizou-se da relação entre a altura cilíndrica e o diâmetro que contemplasse respectivamente, o número... / The goat milk producer, with support and encouragement of governmental and private agencies as well as NGOs, aggregate technology to milk production ensuring a better distribution of income and life quality for all his family, making it possible the maintenance of the country life. The milk cooling ater the milking process is the best alternative to delay the natural proliferation of bacteria. The milk temperature should be reduced from 36 ºC to 4 ºC in a maximum period of time of two hours for each milking. The elapsed time between the first milking and the milk delivery in the processing plant shall be at most 48 hours. In this work, we propose to design and analyze milk cooling AISI 304 austenitic stainless ateel 320, 500 and 2000 liters tanks, using the mean global coefficient (U) and mean saturation temperatures of the refrigeration fluid (X), obtained experimentally. Besides stainless steel built tanks, accessible low cost polyethylene watertanks, with same dimensions of the steel tanks, attending the necessary sanitary requirements were used, aiming for an alternative product that can replace stainless steel. However, this possibility was rejected, because its flat basis would make it hard the product removal and its cleaning. During the geometric calculations in the manufacturing of the tanks, the relationship betwwen the cylindrical height and the diameter was defined in order to provide the golden ratio and batch square... (Complete abstract click electronic access below)

Please read the abstract in the section 00front of this document / Thesis (PhD (Food Science))--University of Pretoria, 2006. / Food Science / unrestricted

ANDRADE, Patrícia Lopes. Qualidade higiênico-sanitária e quimica do leite e avaliação de impactos ambientais e sociais, após a utilização do kit embrapa de ordenha manual® para caprinos leiteiros. 2012. 74 f. Tese (doutorado em zootecnia)- Universidade Federal do Ceará, Fortaleza-CE, 2012. / Submitted by Elineudson Ribeiro (elineudsonr@gmail.com) on 2016-04-22T18:44:01Z No. of bitstreams: 1 2012_tese_plandrade.pdf: 1145709 bytes, checksum: d44b340ecf19cb05a3e501fce9ad0178 (MD5) / Approved for entry into archive by José Jairo Viana de Sousa (jairo@ufc.br) on 2016-05-27T17:51:19Z (GMT) No. of bitstreams: 1 2012_tese_plandrade.pdf: 1145709 bytes, checksum: d44b340ecf19cb05a3e501fce9ad0178 (MD5) / Made available in DSpace on 2016-05-27T17:51:19Z (GMT). No. of bitstreams: 1 2012_tese_plandrade.pdf: 1145709 bytes, checksum: d44b340ecf19cb05a3e501fce9ad0178 (MD5) Previous issue date: 2012 / The northeastern region of Brazil has great potential for the production of goat milk, and the quality of the milk produced is important to ensure consumers a safe food supply from the nutritional and hygienic-sanitary standpoint. Goat milk has high nutritional value and has a wide acceptance, especially in poor communities, since it is an important protein source in the diet of these people. The free and daily distribution of the goat milk, through government programs, aims to reduce nutritional deficiencies with priority given to children, pregnant women and nursing mothers. The goal of this study was to evaluate the effect of the Kit Embrapa de Ordenha Manual® for dairy goats in family farming, located in three regions of northeastern Brazil. This effect was evaluated in samples of goat milk on the composition, somatic cell count (SCC) and total bacterial count (TBC), and also the effect of SCC on the components, by correlation of the data. In parallel, we assessed the environmental and social impacts of the Kit through Sistema Ambitec-Agro. The Kit Embrapa de Ordenha Manual® was developed with the purpose of safe milk production through a low-cost technology that is available to family farmers, who are responsible for much of the production of goat milk in Brazil. Its validation in properties of Paraiba, Rio Grande do Norte and Ceará brought positive results, as the average of TBC decreased 72% and the characteristics of milk composition were preserved. The evaluation of SCC effect on the milk components showed that there was a decrease in the percentage of lactose in milk as SCC increased. Among the samples analyzed, 64% had counts exceeding 1.000.000 CCS/mL. This highlights the need for the implementation of hygiene practices on the milking properties evaluated. The social and environmental impact was also positive, with average values of 1.07 and 0.9 in the ex post evaluation indexes for Environmental and Social Impact, respectively, showing the potential of this technology as part of a set of attitudes capable of improving the quality of goat milk produced in Brazil, as well as of providing gains to producers. / A região nordeste do Brasil tem grande potencial para a produção de leite de cabra, e a qualidade do leite produzido é importante para garantir a oferta de um alimento seguro do ponto de vista nutricional e higiênico sanitário aos consumidores. O leite de cabra tem alto valor nutricional e possui grande aceitação, especialmente em comunidades carentes, uma vez que constitui importante fonte proteica de alta qualidade na dieta dessas pessoas. A distribuição gratuita e diária do leite de cabra, por meio de programas governamentais, tem o objetivo de reduzir deficiências nutricionais com prioridade para as crianças, as gestantes e as nutrizes. O Kit Embrapa de Ordenha Manual® foi desenvolvido com o propósito de contribuir para a produção segura do leite, através de uma tecnologia de baixo custo, ao alcance dos produtores familiares, os quais são responsáveis por grande parte da produção de leite de cabra no Brasil. O objetivo deste trabalho foi avaliar o efeito do Kit Embrapa de Ordenha Manual® para caprinos leiteiros em propriedades de agricultura familiar, localizadas em três regiões do nordeste Brasileiro. Durante o período de maio de 2010 a fevereiro de 2011, foram colhidas amostras de leite de cabra provenientes de rebanhos dos Estados do Ceará, Paraíba e Rio Grande do Norte para determinação da composição, contagem de células somáticas (CCS) e contagem bacteriana total (CTB). Avaliou-se também os impactos ambientais e sociais do Kit através do Sistema Ambitec-Agro. Após a implantação do Kit nas propriedades estudadas, observou-se uma diminuição média de 72,1% da CTB e preservação das características de composição do leite. A avaliação do efeito da CCS sobre os componentes mostrou que houve um decréscimo da porcentagem de lactose do leite conforme aumentou a CCS. Dentre as amostras analisadas, 64% apresentavam contagens superiores a 1.000.000 CCS/mL, antes da adoção do Kit, o que evidenciou a necessidade da implantação das Boas Práticas de ordenha nas propriedades avaliadas. A avaliação de impacto social e ambiental foi positiva, apresentando valores médios de 1,07 e 0,9 na avaliação ex-post para os índices de impacto Ambiental e Social, respectivamente, mostrando o potencial desta tecnologia como parte de um conjunto de atitudes capazes de melhorar a qualidade do leite de cabra produzido no Brasil, assim como proporcionar ganhos aos produtores.

Survival of Escherichia coli O157:H7 in fermented dairy products has been attributed to acid-adaptation. Acid-adaptation enhances resistance to extreme acid pH and confers cross-protection to heterologous stresses. This study sought to investigate whether acid-adaptation confers cross-protection to lactoperoxidase (LP) system and lactic acid in Tryptone Soy Broth (TSB), and to determine the mechanism of cross-protection. Subsequently, cross-protection of acid-adapted E. coli O157:H7 to the combination of LP activation, heat and lactic acid treatments was determined in fresh goat milk. Finally, the effect of LP activation and E. coli O157:H7 survival on acid production during fermentation of traditional and commercial goat milk was investigated with indigenous cultures and single strain lactic acid bacteria (LAB) respectively. Acid-adapted E. coli O157:H7 strain UP10 showed high acid-resistance at pH levels 4.0 and 5.0 for up to 24 h in TSB at 25°C compared to non-adapted E. coli O157:H7. Acid-adaptation also conferred cross-protection against activated LP system and lactic acid challenge at pH 4.0 and 5.0. Results from fatty acid analysis and quantitative real time Polymerase Chain Reaction (RT-PCR) indicated that sigma S (RpoS)-independent systems were responsible for acid-resistance and cross-protection in TSB. Increase in the saturation of fatty acids, increased expression of outer membrane porin, OmpC, and activation of the glutamate decarboxylase system contributed to acid-resistance and cross-protection. Growth of acid-adapted E. coli O157:H7 strains UP10 and 1062 were inhibited in fresh goat milk compared to the non-adapted cells. Nonetheless, strain 1062 showed better growth and resistance to activated LP in fresh goat milk compared to strain UP10. LP activation alone did not significantly inhibit either acid-adapted or non-adapted E. coli O157:H7, but it sensitized E. coli O157:H7 cells to sub-lethal heat treatment at 55 and 60°C. The combination of heat treatment at 60°C, LP activation and lactic acid at pH 5.0 had a greater inhibitory effect on both acid-adapted and non-adapted E. coli O157:H7, but the acid-adapted strains displayed cross-protection against combined treatments. This indicates that non-adapted E. coli O157:H7 can survive a certain threshold of stresses unscathed. Below that threshold, acid-adaptation may be detrimental to survival. LP activation did not inhibit growth and acid production by single strain and indigenous LAB in the processing of commercial and traditional fermented goat milk products. LP activation however inhibited E. coli O157:H7 in both the commercial and traditional goat milk products although E. coli O157:H7 had become acid-adapted during the fermentation process. E. coli O157:H7 inhibition could be due to the combination of LP activation, low pH, fermentation time and antimicrobial compounds present in the milk or produced by the LAB during milk fermentation. Results from this study suggest that while acid-adaptation protects E. coli O157:H7 under harsh conditions, it can sensitize E. coli O157:H7 to sub-lethal stresses that does not require acid-adaptation for survival. On the other hand, non-adapted E. coli O157:H7 could become acid-adapted in food at mild acid pH which may enhance prolonged survival in such foods. / Thesis (PhD)--University of Pretoria, 2010. / Food Science / unrestricted

Major ampullate spider silk represents a promising biomaterial with diverse commercial potential ranging from textiles to medical devices due to the excellent physical and thermal properties from the protein structure. Recent advancements in synthetic biology have facilitated the development of recombinant spider silk proteins from Escherichia coli (E. coli), alfalfa, and goats. This study specifically investigates the economic feasibility and environmental impact of synthetic spider silk manufacturing. Pilot scale data was used to validate an engineering process model that includes all of the required sub-processing steps for synthetic fiber manufacture: production, harvesting, purification, drying, and spinning. Modeling was constructed modularly to support assessment of alternative protein production methods (alfalfa and goats) as well as alternative down-stream processing technologies. The techno-economic analysis indicates a minimum sale price from pioneer and optimized E. coli plants at $761 kg-1 and $23 kg-1 with greenhouse gas emissions of 572 kg CO2-eq. kg-1 and 55 kg CO2-eq. kg-1, respectively. Spider silk sale price estimates from goat pioneer and optimized results are $730 kg-1 and $54 kg-1, respectively, with pioneer and optimized alfalfa plants are $207 kg-1 and $9.22 kg-1 respectively. Elevated costs and emissions from the pioneer plant can be directly tied to the high material consumption and low protein yield. Decreased production costs associated with the optimized plants include improved protein yield, process optimization, and an Nth plant assumption. Discussion focuses on the commercial potential of spider silk, the production performance requirements for commercialization, and impact of alternative technologies on the sustainability of the system.

In Mediterranean countries, sheep and goat’s milk production has traditionally been destined for the manufacture of cheese, often as raw milk. Cheese quality is closely related to milk composition but also to hygienic aspects such as somatic cell count, bacteriology or presence of antibiotic residues, currently regulated by European legislation. The implications of the presence of antibiotic residues in milk as a result of veterinary treatments include negative effects on consumer’s health such as allergies or antibiotic resistance and problems on the manufacturing processes of fermented products. For the screening of milk samples for antimicrobial residues, there are various methods available, microbial inhibitor tests and assays based on specific receptors, both widely used, especially in farms, the dairy industry and control laboratories. Screening methods have been validated for the use in raw milk from cows, but information on the performance of these tests in sheep and goat’s milk is rather limited. The aim of this study was to evaluate the performance of some microbial and receptor-binding screening tests to detect antibiotics in sheep and goat’s milk according to Commission Decision 2002/657/EC to determine their suitability to monitor the presence of antibiotic residues in milk and establish the most convenient analytical strategy in Spain. The Detection capability (CCβ) of microbial screening tests, the BRT MRL, the Delvotest MCS SP-NT, the Delvotest MCS Accelerator and the Eclipse 100, was at or below the maximum residue limits (MRLs) for most beta-lactam antibiotics assessed and other non-beta-lactam drugs such as neomycin, tylosin, sulfadiazine and sulfadimethoxine. However, they were less sensitive in the detection of quinolones and tetracyclines at safety levels. When individual milk samples were analysed, microbiological tests showed a higher occurrence of non-compliant results in sheep milk than in goat’s milk, being related in all cases to an elevated somatic cell count (SCC). The microbiological system consisting of two complemetary microtiter plates containing Geobacillus stereathermophilus var. calidolactis and Bacillus subtilis, respectively, allows improving the detection level in sheep milk with respect to the use of a single commercial test using G. stearothermophilus, detecting some quinolone and macrolide substances more closely related to their respective MRLs. The rapid receptor-binding assays (the Betastar Combo, the Charm MRL BLTET, the SNAP Betalactam, the SNAP Tetracycline and the TwinsensorBT) were able to detect most beta-lactams and tetracyclines at or below MRLs (CCβ ≤ MRL). A higher specificity of the rapid receptor tests was obtained in all cases even when individual milk samples were analysed. Only the TwinsensorBT test presented non-compliant results when antibiotic-free milk samples from individual animals were analysed, especially in the last weeks of lactation. No cross-reactions were found when drugs belonging to antimicrobial groups other than beta-lactams or tetracyclines were present in milk. Azidiol, used as a preservative, had no effect on the performance of the rapid receptor tests. Moreover, differences between the visual and instrumental classification of the test results were not found. Taking into account the frequency of use of antibiotics commonly employed in Spain and the screening test sensitivity at MRLs equivalent to antibiotic concentrations, total detection rates have been calculated. In general, the use of a single test allows detecting 62.8-82.4 % of the antibiotics employed. For sheep milk, the total detection range achieved with microbial tests was significantly higher than that reached with rapid receptor tests. However, no significant differences between the two types of tests were found when goat's milk was analysed. In both types of milk, the simultaneous use of two screening tests with a different analytical basis increases the total detection range significantly, reaching values ≥ 90 % in some cases. However, antibiotics such as enrofloxacin, marbofloxacin, spiramycin, and streptomycin also used to treat mastitis and other infectious diseases could not be detected by the screening tests assessed. Therefore, the improvement of the analytical strategy through the periodical implementation of screening tests able to detect these substances at safety levels would be recommended. / Beltrán Martínez, MC. (2014). Analytical strategy for the detection of antibiotic residues in milk from small ruminants [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/48164 / TESIS

O presente trabalho objetivou avaliar o efeito da gordura do leite caprino na resistência térmica do Mycobacterium fortuitum. A realização desta pesquisa é motivada pelos seguintes fatos: 1. a pasteurização lenta é amplamente utilizada para o beneficiamento do leite caprino destinado ao consumo e industrialização; 2. o binômio tempo x temperatura foi estabelecido com base na resistência térmica do Mycobacterium ssp; 3. o valor D expressa o tempo que se leva, a uma dada temperatura, para se reduzir um ciclo logarítmico de um microrganismo; 4. a gordura exerce efeito protetor sobre os microrganismos; 5. M. fortuitum é a espécie recomendada para testes iniciais, por ser menos patogênica e de crescimento rápido. Foram realizados dois experimentos (um com leite integral e outro com leite desnatado, com três repetições cada), utilizando-se amostras de cabras sadias. As amostras foram contaminadas com inóculo previamente padronizado e distribuídas em oito tubos com tampa, que foram submetidos a tratamento térmico em banho-maria à 65oC. Realizou-se a contagem das UFC/mL do leite contaminado antes do tratamento térmico (controle da contaminação) e dos tubos retirados nos tempos 0, 5, 10, 15, 20, 25 e 30 minutos. Realizou-se a diluição seriada até 10-7, com posterior semeadura em duplicata em placas de petri com meio Lowenstein-Jensen, incubadas por cinco dias à oC. Os resultados, em logarítmo, foram plotados em diagrama de dispersão, com posterior regressão linear para construção da curva de sobreviventes (ou curva de morte térmica), o valor D65oC foi calculado a partir da equação da reta obtida em cada repetição, e também a melhor curva obtida a partir das três repetições. Através dos resultados obtidos no presente trabalho obteve-se o valor D65oC do Mycobacterium fortuitum em leite caprino integral de 10,2 minutos e 8,61 minutos para o leite desnatado. Isso mostra que, na condição estudada a pasteurização lenta é capaz de reduzir 3,48 log de M. fortuitum em leite desnatado, e apenas 2,94 log em leite integral e, portanto, resultará em diferentes níveis de segurança ao consumidor. A variação nos valores D65oC observadas neste trabalho sugerem que a gordura não é a única responsável por essa diferença, pois houve variação entre as repetições realizadas no mesmo substrato. A variação entre os resultados em leite integral pode ser atribuída, pelo menos em parte, à composição da gordura que têm influência na resistência térmica dos microrganismos. A gordura do leite interfere negativamente na eficiência da pasteurização lenta sobre destruição de M. fortuitum. A importância dessa informação para a saúde pública é dependente, em primeiro lugar, da comprovação de que esse fenômeno é comum às espécies patogênicas de micobactérias, e determinar sua intensidade. A gordura não interfere no padrão de morte térmica no leite de cabra. / This work describes the results obtained to evaluate the effect of fat goat milk on thermal resistance of Mycobacterium fortuitum. This research is motivated for the following motives: 1. The holder pasteurization is extensive method using for the processing goat milk destined for consumption and industrialization; 2. The couple time x temperature was established for the thermal resistance of Mycobacterium ssp; 3. The value D express the necessary time, in a given temperature, to reduce a logarithmic cycle of microorganism; 4. The fat causes a protecting effect on the microorganisms; 5. Mycobacterium fortuitum is the specie recommended for beginnings tests, because it is less pathogenic and have fast growth. Two experiments were done (one using raw goat milk and another using skim goat milk, with three repetition each). The samples were contaminated with previous standard inoculum and distributed in eight tubes, that had been submitted a thermal treatment in water-bath in 65°C. The cfu/mL were counted in the contamined milk before the thermal treatment (contamination control) and the tubes pulled off in the times: 0, 5, 10, 15, 20, 25 e 30 minutes. Following was realized a series diluted until 10-7, with later spreaded in duplicate petri plates with medium Lowestein Jensen, incubated for five days in 37°C. The results obtained were represented in a logarithmic graph of dispersion diagram, with posterior linear regression for the construction survivor?s curve (or death thermal curve), the value D65oC was calculated from the equation of the straight line obtained in each repetition, and the best straight line obtained from the three repetitions too. Through the results obtained in the present work get a value D65oC of Mycobacterium fortuitum in raw goat milk the 10,2 minutes, and 8,61 minutes for skim goat milk, this mean that in these study conditions, the holder pasteurization is able to reduce 3,48 log of Mycobacterium fortuitum in skim milk and only 2,94 log in raw milk, and thus results in different security levels for the consumers. The variation observed in the values D65oC obtained in this work suggest that the fat doesn?t a unique responsible for this difference, because have a variation among the repetitions done in the same substrate. The variation between the results in raw milk can be attribute, in part, for the composition of fat that have a influence on the thermal resistance in the microorganisms. The fat milk interferes negatively in the holder pasteurization effective about the Mycobacterium fortuitum destruction. The importance on this information for the public health is dependent, in first moment, the proved that this phenomenon is common for the micobacteria pathogenic species, and determined its intensity. The fat doesn't interfere in the standard thermal death in the goat milk.

O trabalho teve como objetivos desenvolver sorvetes com leite de cabra, polpa de cajá e cepas potencialmente probióticas Lactobacillus rhamnosus HN001 e Lactobacillus paracasei LBC82, verificar a viabilidade dessas cepas e avaliar as características dos produtos ao longo de seu armazenamento a -18ºC por até 12 semanas, bem como a resistência das cepas incorporadas nos produtos a condições gástricas e entéricas simuladas in vitro. Primeiramente, foi desenvolvido creme de leite de cabra para aplicação no produto. Em seguida, foram realizados os ensaios de desenvolvimento dos sorvetes, os quais variaram de acordo com a adição de gordura láctea caprina (sorvetes SC) e a sua substituição por inulina (sorvetes SI) e com a adição de 2 cepas de Lactobacillus - L. rhamnosus HN001 (Lr) e L. paracasei LBC82 (Lp), tendo sido assim denominados: SCr - com gordura láctea caprina + Lr; SCp - com gordura láctea caprina + Lp; SIr - com inulina + Lr; SIp - com inulina + Lp. Os sorvetes foram armazenados a -18±3ºC por até 12 semanas (84 dias) e analisados quanto às seguintes características: overrun (durante a elaboração), fração de derretimento e dureza instrumental (após 14 dias), composição centesimal (após 21 dias), pH (após 1, 28, 56 e 84 dias), viabilidade dos probióticos (durante o processamento e após 1, 7, 14, 21, 28, 42, 56 e 84 dias) e sua resistência às condições gástrica e entérica simuladas in vitro (após 28 e 84 dias). Os sorvetes foram, ainda, comparados quanto à sua aceitação sensorial (escala hedônica de 9 pontos, com 1 = desgostei muitíssimo e 9 = gostei muitíssimo) na Embrapa Caprinos e Ovinos, Sobral, CE (após 7, 42 e 84 dias) e, para efeito de comparação entre consumidores de dois locais e público distintos, também foram submetidos à análise sensorial, 7 dias após a sua produção, na FCF/USP, SP. Todos os sorvetes, apesar dos valores de pH inferiores a 4,5, apresentaram populações médias de Lactobacllus spp. acima de 8 log UFC/g e estáveis, durante 84 dias de armazenamento. Por outro lado, as cepas testadas mostraram baixa sobrevivência nos testes in vitro realizados, com ligeiro aumento dessa sobrevivência na presença de inulina aos 28 dias de armazenamento, particularmente para SIp. Os 4 sorvetes estudados apresentaram notas médias que variaram de 6,9 (SIr, aos 42 dias) a 8,0 (SCp, aos 7 dias) na avaliação sensorial, sem diferenças significativas entre os sorvetes, mas com uma diminuição significativa nas notas ao longo do armazenamento para os sorvetes com creme (p<0,05), o que não foi observado para os sorvetes com inulina, que mostraram, ainda, maior firmeza (p<0,05), com teores inferiores de lipídeos. Quando os 2 públicos de regiões distintas foram comparados quanto à aceitação sensorial, não foi verificada diferença significativa para os sorvetes com inulina, enquanto que aqueles com creme de cabra obtiveram notas significativamente inferiores (p<0,05) do público de SP (médias de 7,60 e 7,46, respectivamente, para SCr e SCp), comparado àquele do CE (médias de 7,95 e 8,03, respectivamente, para SCr e SCp). Conclui-se que os sorvetes de leite de cabra com polpa de cajá desenvolvidos apresentaram uma boa sobrevivência das cepas de Lactobacillus estudadas no produto e boas características sensoriais. As formulações contendo inulina seriam a melhor opção, por apresentarem, ainda, características prebióticas, teores inferiores de lipídeos, com maior estabilidade quanto à aceitação sensorial com o armazenamento e quando avaliados pelo público dos 2 diferentes locais testados. Os sorvetes estudados são uma opção viável para empregar alimentos como o leite de cabra e a polpa de cajá no desenvolvimento de produtos que contenham características funcionais, portanto, alto valor agregado. / This study aimed to develop a goat milk-based ice-cream with yellow mombin pulp and supplemented with the potentially probiotic strains Lactobacillus rhamnosus HN001 and Lactobacillus paracasei LBC82, check the viability of these strains and evaluate the products\' features throughout their storage at -18ºC for up to 12 weeks, besides the resistance of the strains incorporated into the products through in vitro gastric and enteric simulated conditions. Firstly, a goat milk cream was developed to be used in the product. Next, tests were conducted for the ice-cream formulations developed. These formulations varied according to the addition of goat milk cream (ICMC) or substitution of milk cream by inulin (ICI) and with the addition of two strains of Lactobacillus - L. rhamnosus HN001 (Lr) and L. paracasei LBC82 (Lp), and were designated as follows: ICMCr - with goat milk cream + Lr; ICMCp - with goat milk cream + Lp; ICIr - with inulin + Lr; ICIp - with inulin + Lp. The ice-creams were stored at -18±3°C for up to 12 weeks (84 days) and analyzed for the following features: overrun (during production), melting rate and instrumental hardness (after 14 days), chemical composition (after 21 days), pH (after 1, 28, 56, and 84 days), probiotics viability (during production and after 1, 7, 14, 21, 28, 42, 56, and 84 days) and their resistance to in vitro simulated gastric and enteric conditions (after 28 and 84 days). The ice-creams were also compared for their sensory acceptability (9-point hedonic scale, with 1 = dislike extremely and 9 = like extremely) at Embrapa Sheep and Goats, Sobral, CE (after 7, 42, and 84 days). In order to compare sensory acceptability between consumers and local public from two different areas, sensory analysis was also conducted at the Faculty of Pharmaceutical Sciences at USP, SP, seven days after their production. The four kinds of ice-creams, even though with pH values below 4.5, showed Lactobacllus spp. mean populations above 8 log CFU/g and stable up to 84 days of storage. Nevertheless, the strains tested showed low survival through the in vitro tests and a slight increased survival in the presence of inulin at 28 days of storage, particularly for the ICI ice-creams. The four products studied had mean scores ranging from 6.9 (ICIr, at 42 days) up to 8.0 (ICMCp, at 7 days) in the sensory evaluation, with no significant differences between the ice-creams, but with a significant decrease in the scores during storage for the ice-creams with goat milk cream (p <0.05). This was not observed for the ice-creams with inulin, which also showed higher firmness (p <0.05), with lower lipids levels. When the consumers of the two different areas were compared regarding sensory acceptability of ice-creams, no significant difference was found among ice-creams with inulin, whereas those with goat milk cream received significantly lower scores (p <0.05) from SP consumers (mean 7.60 and 7.46, respectively, for ICMCr and for ICMCp), compared to those of CE (mean 7.95 and 8.03, respectively, for ICMCr and ICMCp). In conclusion, the goat milk-based ice-cream with yellow mombin pulp developed showed good survival of the Lactobacillus strains studied in the product and good sensory features. Formulations containing inulin would be the best option, as they also presented prebiotic characteristics, lower lipid levels, showed greater stability regarding sensory acceptability during storage and when evaluated by the public from the two different areas tested. The ice-creams studied are good options for employing foods like goat milk and yellow mombin pulp in the development of products with functional properties and, therefore, with high added values.

Na caprinocultura leiteira existe hoje uma demanda de produtos maior que a produção no nosso país, isso torna a atividade promissora e com isso tornan-se importantes os estudos em torno desta cadeia em expansão. O presente trabalho trata da qualidade do leite caprino e sanidade do úbere, este, foi conduzido em cinco fases. Na primeira, observou-se o comportamento ingestivo em dois grupos de cabras Saanen, em sistema confinado de produção. O primeiro grupo recebeu alimentação com 2% de extrato etéreo e o segundo, ração comercial com 5% de extrato etéreo, a base de óleo de arroz. Os animais foram observados quanto à ingestão de concentrado, feno e água, descanso, ruminação, briga e curiosidades, pelo período de 4 horas a partir do momento da oferta de alimento. Verificou-se tendência à ingestão de concentrado nos primeiros 10 minutos de observação e, a partir desta, preferência pelo feno, o que resultou em maior tempo médio (>70%) despendido na ingestão de feno, nos dois grupos. Observou-se ausência de sobras de ração no cocho. Os animais apresentaram diferença significativa de comportamento somente quanto à ruminação. Na segunda fase do trabalho, avaliou-se o comportamento social de 15 cabras Saanen em sistema confinado de produção. As observações de aproximação, agressão ou indiferença foram realizadas em intervalos de 10 minutos, pelo período de 8 horas após reagrupamento, e a produção de leite foi pesada no dia do reagrupamento, no dia seguinte e uma semana após. Observou-se que, com o passar do tempo, as atividades de agressão diminuíram e as de aproximação aumentaram sendo que a produção de leite apresentou decréscimo contínuo ao longo do período de observação. Na terceira fase, observou-se o comportamento ingestivo e social de 31 cabras Saanen e Anglo-nubiana em sistema semi-extensivo de produção. Os animais foram observados nos períodos de não estabulamento em mata nativa e em pastagem cultivada. Determinou-se diferença significativa na estação de pastejo entre raças, sendo que as fêmeas Saanen demonstraram tendência à alimentar-se em detrimento da seleção de alimentos. Observou-se inexistência de agressões no comportamento social dos animais neste sistema de produção. Na quarta fase, avaliou-se a qualidade do leite individual de cabras Saanen e Anglo-nubiana através do California Mastits Test (CMT) e o exame bacteriológico de amostras do leite individualizadas por teta, em todos os animais em lactação no momento da coleta. Não se observou a ocorrência de mastite clínica no período; entretanto, verificou-se isolamento bacteriano em 47 (34,5%) das amostras de leite sendo que apenas 11 (8,1%) destas foram consideradas com mastite sub-clínica. Na quinta fase, foi avaliada a ação do resfriamento e congelamento sobre as características físico-químicas e microbiológicas do leite de mistura de cabras. Determinou-se tendência ao aumento na concentração de proteínas e à diminuição na concentração de sólidos totais e contagem de células somáticas no leite após congelamento. / In the dairy goat there is today a greater demand for products than the production in our country, this makes it a promising activity and thus there are important studies in this expanding chain. This work deals whit the quality of goat milk and udder healt and this was conducted in five phases. At first, it was observed the feeding behavior in two groups of Saanen goats, in a contained system of production. The first group received feed with 2% ether extract and the second, commercial diets with 5% ether extract with oil-based rice. The animals were observed in the ingestion of concentrate, hay and water, resting, ruminating, fight and curiosities, for a period of 4 hours from the time the supply of food. There was a tendency for the ingestion of concentrate in the first 10 minutes of observation, and then, a preference for hay, which resulted in longer average duration (> 70%) spent on hay ingestion in both groups. It was observed absence of leftover feed in the trough. The animals showed a significant difference in behavior only in terms of rumination. In the second phase of work, it was evaluated the social behavior of 15 Saanen goats in confined system of production. Observations approach, aggression and indifference were taken every 10 minutes during 8 hours after the reunification, and milk production was weighed on the day of reunification, the next day and one week later. It was observed that in the following daysi the activities of aggression decreased and increased the approach even if the milk production had slowed over the period of observation. In the third phase, it was observed the feeding behavior and social of 31 Saanen and Anglo-Nubian in semi-extensive system of production. The animals were observed in periods of not stable in the native forest and pasture. It was determined a significant difference in the grazing season between races, and the Saanen females showed a tendency to feed themselves over the selection of food. There was no aggression in the social behavior of animals in this production system. In the fourth step it was evalued the quality of milk from individual goats Saanen and Anglo-Nubian through California Mastits Test (CMT) and bacteriological examination of milk samples on individual theta in all animals in milk at collection. There was no occurrence of clinical mastitis in the period, however, there was bacterial isolation in 47 (34.5%) of the milk samples and only 11 (8.1%) of these samples have been considered sub-clinical mastitis. In the fifth stage, we evaluated the action of cooling and freezing on the physico-chemical and microbiological milk of mixture goats. It was determined the tendency to increase the concentration of proteins and the decrease of concentration in total solids and the somatic cell count in milk after freezing.