High consumption of dairy products, particularly non-fat dairy, is associated with reduced risk of high blood pressure and vascular dysfunction. Currently, it is not known if the solitary addition of conventional non-fat dairy products to the normal routine diet is capable of reducing blood pressure or improving vascular function. Accordingly, the primary aims of the present study were to determine if the solitary addition of conventional non-fat dairy products to the normal routine diet would reduce blood pressure and improve vascular function in middle-aged and older adults with elevated blood pressure. Using a randomized, crossover intervention study design, forty-nine adults with elevated blood pressure underwent a High Dairy condition (+4 servings/day of conventional non-fat dairy products) and isocaloric No Dairy condition (+4 servings/day fruit products) in which all dairy products were removed. Both dietary conditions lasted 4 weeks with a 2-week washout before crossing over into the alternate condition. In Study 1, the High Dairy condition produced reductions in brachial systolic blood pressure and pulse pressure. The hypotensive effects were observed within three weeks after the initiation of dietary intervention and in both casual seated and ambulatory (24-hour) measurements. On the contrary, pulse pressure was increased after removal of all dairy products in the No Dairy condition compared to baseline and after in the High Dairy condition. There were no changes in diastolic blood pressure after either dietary condition. In Study 2, the High Dairy condition produced reductions in carotid systolic blood pressure, pulse pressure, and carotid-femoral pulse wave velocity with a concomitant increase in brachial flow-mediated dilation and cardiovagal baroreflex sensitivity. Brachial flow-mediated dilation decreased and carotid pulse pressure increased after removal of all dairy products in the No Dairy condition. Furthermore, [delta] carotid systolic blood pressure and carotid-femoral pulse wave velocity were highly related. Taken together, we concluded that the solitary manipulation of conventional dairy products, particularly non-fat dairy, in the normal routine diet would modulate levels of blood pressure and vascular function in middle-aged and older adults with pre-hypertension and hypertension. / text

En el presente estudio se adicionó un cultivo mixto Bio Rich constituido por Lactobacillus acidophilus La-1, Bifidobacterium lactis Bb-12 y Streptococcus thermophilus a leche de cabra, de vaca, así como a la mezcla de ambas en proporción (1:1); obteniéndose leche fermentada o cultivada entera o integral en base al contenido de acidez, porcentaje de grasa y al crecimiento de las bacterias probióticas Lactobacillus acidophilus (107ufc/ml) y Bifidobacterium lactis (106ufc/ml) además de Streptococcus thermophilus (109ufc/ml); las que cumplen las normas microbiológicas de las leches fermentadas o cultivadas. Se determinó los siguientes parámetros de proceso: adición de cultivo Bio Rich (1% en leche de cabra y en la mezcla de leche de cabra y de vaca en partes iguales, y temperatura de proceso de 42º C; 2% en leche de vaca con temperatura de proceso de 39º C), pH de corte de 4,5. El tiempo de proceso con leche de vaca, de cabra y con la mezcla de leche de cabra y de vaca (1:1) fue de 4 horas, 7 horas y 4 horas respectivamente. Palabras clave: leche de cabra y de vaca, proceso. / In the present study was added Bio Rich culture (composed by Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus) to goat and cow milk and a mix of goat and cow milk (1:1). It was gotten whole fermented milk with good acidity, fat percentage, and enough probiotic bacteria’s growth (Lactobacillus acidophilus 107 cfu/ml, Bifidobacterium lactis 106 cfu/ml), besides Streptococcus thermophilus 109 cfu/ml. All of the fermented milks agreed with the safety food norms. The parameters of the process were: added culture (1% in goat and in cow and goat mix milk, fermentation temperature 42º C; 2% in cow milk and fermentation temperature 39º C); final pH of 4,5. The time of process with cow, goat, and cow and goat mix milk was: 4 hours, 7 hours and 4 hours respectively. Keywords: goat and cow milk, process.

Os objetivos desta pesquisa foram verificar a proporção entre Streptococcus salivarius subsp. thermophilus e Lactobacillus delbrueckii subsp. bulgaricus em iogurte natural, comercial e os efeitos do armazenamento (dentro do prazo de validade) sobre a proporção das bactérias lácticas componentes do produto, o pH, a acidez e a presença de microrganismos psicrófilos. As amostras de iogurte foram adquiridas por trinta dias consecutivos, num total de 30 amostras, de um mesmo lote, e submetidas às análises de pH, acidez titulável e contagem, em meio TPPY - Eriocromo-ágar, de Lactobacillus sp. e Streptococcus sp. (em UFC/mL). Os resultados mostraram que, durante o armazenamento, ocorreram variações nas características físico-químicas do iogurte, como pH que variou de 4,36, inicialmente, para 4,18, e acidez titulável que variou de 0,73% (em ácido láctico) para 1,17%. Streptococcus salivarius subsp. thermophilus e Lactobacillus delbrueckii subsp. bulgaricus foram encontrados na proporção de 2:1, respectivamente, diminuindo para 1:1 devido, provavelmente, às variações de pH e acidez titulável durante o armazenamento, por trinta dias, que corresponde ao prazo de validade. / The objectives of this research were to verify the proportion of Streptococcus salivarius subsp. thermophilus to Lactobacillus delbrueckii subsp. bulgaricus in commercial natural yogurt and evaluate the effect of the period of storage in some characteristics of the product, such as proportion of lactic bacteria, pH, acidity and presence of psychrophiles microorganisms. Yogurts from the same lot were analysed during a period of 30 consecutive days, within the best before date. One sample a day was analysed for pH, acidity and bacterial count (c.f.u./ml) of Streptococcus sp. and Lactobacillus sp. in broth TPPY-Eriochrome-agar. Results indicated that significant changes on physical-chemical characteristics of the yogurt occured during the storage of the product. The pH decreased from 4.36 to 4.18 and the acidity increased from 0.73% (lactic acid) to 1.17% during the period of storage. The proportion of Streptococcus salivarius subsp. thermophilus to Lactobacillus delbrueckii subsp. bulgaricus during the period of storage varied from 2:1 to 1:1, respectively, probably because of the variations of pH and acidity during these 30 days.

El presente proyecto sobre yogurt de pitahaya, nos muestra la viabilidad de su ejecución, en base a la investigación y validación de mercado que se realizó en la ciudad de Lima Metropolitana a personas de los NSE A y B, que permitió identificar una demanda insatisfecha debido a la falta de un yogurt de sabor novedoso que tenga propiedades nutritivas que promueven la salud, previenen enfermedades, y tenga beneficios que retrasan el envejecimiento celular y que, además, te ayuden a bajar de peso. Actualmente, las personas buscan un estilo de vida saludable, y se preocupan más por tener una alimentación sana, y considerando que esto es una tendencia, existe una oportunidad de negocio para atender esta necesidad. Para su puesta en marcha, se requerirá una inversión inicial de S/. 1’084,160, financiado en un 30% con la modalidad crowdfunding y un 70% con aporte de los accionistas. La inversión realizada por los accionistas (70%) se estima recuperar en 3 años y 6 meses de la operación. / The present project on Dragon fruit yogurt, shows us the feasibility of its implementation, on the basis of research and validation of market which took place in the city of Lima metropolitan people of NSE A and B, which allowed us to identify an unmet demand due the lack of a yogurt of novel flavor which have nutritional properties that promote health, prevent disease, and have benefits that delay Cellular Aging and that, Furthermore, help you lose weight. Currently, people are looking for a healthy lifestyle, and worry more for having a healthy diet, and considering that this is a trend, there is a business opportunity to meet this need. Its implementation, will require an initial investment of S/. 1'084, 160, financed with crowdfunding mode 30% and 70% with support of shareholders. The investment made by shareholders (70%) It is estimated to recover in 3 years and 6 months of operation. / Trabajo de investigación

Este estudo teve como objetivo avaliar a relação custo/benefício do sistema APPCC implantado na linha de produção de iogurte em uma indústria de laticínio em São Carlos, São Paulo de Agosto de 2006 a Agosto de 2007. Foi realizada a mensuração dos custos totais para elaboração e implantação do APPCC bem como a avaliação da qualidade microbiológica do produto acabado e do nível de perdas de embalagens durante o processamento, antes e após a implantação do sistema. Inicialmente foi realizada adequação aos programas pré-requisitos e treinamento dos funcionários para as boas práticas de fabricação e APPCC. A seguir foram aplicados os princípios do plano, sendo identificados 12 pontos críticos de controle (PCCs), desde a recepção do leite cru, até a expedição do produto acabado. O APPCC mostrou-se eficiente no controle da qualidade microbiológica do iogurte, com redução nas contagens de bolores e leveduras após a implantação do sistema, não sendo verificadas alterações para as contagens de coliformes totais e fecais. Quanto às perdas de embalagens na linha de produção, a implementação do APPCC não afetou os percentuais de perdas de tampas e garrafas, sendo que os rótulos apresentaram aumento de perdas após a implantação do sistema. Com relação aos custos para implantação do APPCC, os maiores investimentos foram referentes à consultoria externa (48%) e mudanças estruturais e aquisição de equipamentos (30%). Os custos específicos aos programas pré-requisitos representaram 22% dos investimentos totais. Para a manutenção do APPCC os maiores custos foram relativos à mão de obra para monitoramento dos PCCs e verificação do plano (46%) e material de laboratório (28%). O custo para a manutenção do sistema representou um impacto de R$ 0,01/kg no valor final do iogurte embalado, e os gastos com investimentos na fábrica contribuíram com um adicional de R$ 0,02/Kg. O impacto total da implementação do APPCC foi R$ 0,03/Kg, o que representa 1,5% do valor do produto final. Conclui-se que a aplicação do APPCC em linha de produção de iogurte conforme descrito neste estudo apresenta relação custo-benefício satisfatória. / The aim of this study was to evaluate the relationship between cost and benefits of Hazard Analysis Critical Control Points (HACCP) system implemented in the yogurt production line in a dairy processing plant in São Carlos, São Paulo State from August 2006 to August 2007. The total costs for the elaboration and implementation of HACCP, along with the microbiological parameters of the final product and the losses of packaging units during processing were measured before and after the implementation of the system. Initially, procedures were done for the compliance to the pre-requisites programs and the training of the staff on good manufacturing practices (GMP) and HACCP. Next, the principles of the plan were applied and 12 critical control points (CCP) were identified from the raw milk reception until the dispatch of the final product. The HACCP showed to be efficient for the microbiological quality control of the yogurt, by reducing the incidence of molds and yeasts, although no changes on total and fecal coliforms counts were observed before and after the HACCP implementation. As for the packaging losses on the production line, the implementation of the HACCP did not affect the percentage of bottles or bottle covers loss. However, the label losses increased after the HACCP implementation. Regarding the HACCP implementation costs, the major investments were related to external consultants (48%) and structural changes and equipment purchasing (30%). The specific costs related to the pre-requisite programs represented 22% of the total investments. The major costs for the HACCP operating were associated to the labor required for monitoring the CCP, the verification of the plan (46%) and the material required for laboratorial analysis (28%). The HACCP operating costs represented an impact of R$ 0.01/kg of the packed yogurt, and the investments done in the factory contributed for an additional of R$ 0.02/kg. The overall impact of the HACCP implementation was R$ 0.03/kg (1.5% of the value of the final product). In conclusion, the HACCP applied in the yogurt line as described in this study presented a satisfactory cost-benefits relationship.

En el presente estudio se adicionó un cultivo mixto Bio Rich constituido por Lactobacillus acidophilus La-1, Bifidobacterium lactis Bb-12 y Streptococcus thermophilus a leche de cabra, de vaca, así como a la mezcla de ambas en proporción (1:1); obteniéndose leche fermentada o cultivada entera o integral en base al contenido de acidez, porcentaje de grasa y al crecimiento de las bacterias probióticas Lactobacillus acidophilus (107ufc/ml) y Bifidobacterium lactis (106ufc/ml) además de Streptococcus thermophilus (109ufc/ml); las que cumplen las normas microbiológicas de las leches fermentadas o cultivadas. Se determinó los siguientes parámetros de proceso: adición de cultivo Bio Rich (1% en leche de cabra y en la mezcla de leche de cabra y de vaca en partes iguales, y temperatura de proceso de 42º C; 2% en leche de vaca con temperatura de proceso de 39º C), pH de corte de 4,5. El tiempo de proceso con leche de vaca, de cabra y con la mezcla de leche de cabra y de vaca (1:1) fue de 4 horas, 7 horas y 4 horas respectivamente. Palabras clave: leche de cabra y de vaca, proceso. / In the present study was added Bio Rich culture (composed by Lactobacillus acidophilus, Bifidobacterium lactis and Streptococcus thermophilus) to goat and cow milk and a mix of goat and cow milk (1:1). It was gotten whole fermented milk with good acidity, fat percentage, and enough probiotic bacteria’s growth (Lactobacillus acidophilus 107 cfu/ml, Bifidobacterium lactis 106 cfu/ml), besides Streptococcus thermophilus 109 cfu/ml. All of the fermented milks agreed with the safety food norms. The parameters of the process were: added culture (1% in goat and in cow and goat mix milk, fermentation temperature 42º C; 2% in cow milk and fermentation temperature 39º C); final pH of 4,5. The time of process with cow, goat, and cow and goat mix milk was: 4 hours, 7 hours and 4 hours respectively. Keywords: goat and cow milk, process.

Thesis (M.S.)--California Polytechnic State University, 2009. / Mode of access: Internet. Title from PDF title page; viewed on June 18, 2009. Major professor: Phillip S. Tong, Ph.D. "Presented to the faculty of California Polytechnic State University, San Luis Obispo." "In partial fulfillment of the requirements for the degree [of] Master of Science in Agriculture, with Specialization in Dairy Products Technology." "May 2009." Includes bibliographical references (p. 79-93). Also available on microfiche.

Thesis (PH. D.)--Michigan State University. Food Science, 2008. / Title from PDF t.p. (viewed on Sept. 2, 2009) Includes bibliographical references (p. 181-200). Also issued in print.

Orientador: Jose de Assis Fonseca Faria / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-16T06:09:00Z (GMT). No. of bitstreams: 1 Cruz_AdrianoGomesda_D.pdf: 921924 bytes, checksum: ebf67e7ba3e88f34e01497fcc8032c40 (MD5) Previous issue date: 2010 / Resumo: A incorporação e a viabilidade de bactérias probióticas em alimentos ao longo do seu período de estocagem, que resultem em benefício para a saúde do consumidor, é um desafio constante para as indústrias de alimentos, requerendo a compreensão dos fatores intrínsecos e extrínsecos ao processamento. A exposição ao oxigênio apresenta-se como um fator relevante, na medida em que esse grupo microbiano apresenta metabolismo anaeróbio e/ou microaerófio, o que pode resultar em morte celular e perda da funcionalidade do produto. Este trabalho teve o objetivo de avaliar o efeito da glicose oxidase sobre o aumento da sobrevivência das bactérias probióticas em iogurte, bem como em seus parâmetros de qualidade e aceitação sensorial. Foi observado o efeito potencial da glicose oxidase na redução do oxigênio dissolvido no iogurte bem como na manutenção da sua funcionalidade, sem interferência nos parâmetros de qualidade e aceitação sensorial do produto / Abstract: The incorporation and viability of probiotic bacteria in processed food during its storage period is a constant challenge for the food industry, and thus requiring an understanding of intrinsic and extrinsic factors in relation to processing. The oxygen exposure is presented as a relevant factor, since the microbial group presents anaerobic metabolism, which can result in cell death and loss of product functionality. This study aimed to evaluate the effect of glucose oxidase as oxygen absorver for increasing the survival of probiotic bacteria in yogurt as well as its effect on the quality parameters and sensory acceptability. It was noted the potential effect of glucose oxidase in the reduction of dissolved oxygen in yogurt and in maintaining its functionality, without interference on quality parameters and sensory acceptability of the product / Doutorado / Doutor em Tecnologia de Alimentos

Este estudo teve como objetivo avaliar a relação custo/benefício do sistema APPCC implantado na linha de produção de iogurte em uma indústria de laticínio em São Carlos, São Paulo de Agosto de 2006 a Agosto de 2007. Foi realizada a mensuração dos custos totais para elaboração e implantação do APPCC bem como a avaliação da qualidade microbiológica do produto acabado e do nível de perdas de embalagens durante o processamento, antes e após a implantação do sistema. Inicialmente foi realizada adequação aos programas pré-requisitos e treinamento dos funcionários para as boas práticas de fabricação e APPCC. A seguir foram aplicados os princípios do plano, sendo identificados 12 pontos críticos de controle (PCCs), desde a recepção do leite cru, até a expedição do produto acabado. O APPCC mostrou-se eficiente no controle da qualidade microbiológica do iogurte, com redução nas contagens de bolores e leveduras após a implantação do sistema, não sendo verificadas alterações para as contagens de coliformes totais e fecais. Quanto às perdas de embalagens na linha de produção, a implementação do APPCC não afetou os percentuais de perdas de tampas e garrafas, sendo que os rótulos apresentaram aumento de perdas após a implantação do sistema. Com relação aos custos para implantação do APPCC, os maiores investimentos foram referentes à consultoria externa (48%) e mudanças estruturais e aquisição de equipamentos (30%). Os custos específicos aos programas pré-requisitos representaram 22% dos investimentos totais. Para a manutenção do APPCC os maiores custos foram relativos à mão de obra para monitoramento dos PCCs e verificação do plano (46%) e material de laboratório (28%). O custo para a manutenção do sistema representou um impacto de R$ 0,01/kg no valor final do iogurte embalado, e os gastos com investimentos na fábrica contribuíram com um adicional de R$ 0,02/Kg. O impacto total da implementação do APPCC foi R$ 0,03/Kg, o que representa 1,5% do valor do produto final. Conclui-se que a aplicação do APPCC em linha de produção de iogurte conforme descrito neste estudo apresenta relação custo-benefício satisfatória. / The aim of this study was to evaluate the relationship between cost and benefits of Hazard Analysis Critical Control Points (HACCP) system implemented in the yogurt production line in a dairy processing plant in São Carlos, São Paulo State from August 2006 to August 2007. The total costs for the elaboration and implementation of HACCP, along with the microbiological parameters of the final product and the losses of packaging units during processing were measured before and after the implementation of the system. Initially, procedures were done for the compliance to the pre-requisites programs and the training of the staff on good manufacturing practices (GMP) and HACCP. Next, the principles of the plan were applied and 12 critical control points (CCP) were identified from the raw milk reception until the dispatch of the final product. The HACCP showed to be efficient for the microbiological quality control of the yogurt, by reducing the incidence of molds and yeasts, although no changes on total and fecal coliforms counts were observed before and after the HACCP implementation. As for the packaging losses on the production line, the implementation of the HACCP did not affect the percentage of bottles or bottle covers loss. However, the label losses increased after the HACCP implementation. Regarding the HACCP implementation costs, the major investments were related to external consultants (48%) and structural changes and equipment purchasing (30%). The specific costs related to the pre-requisite programs represented 22% of the total investments. The major costs for the HACCP operating were associated to the labor required for monitoring the CCP, the verification of the plan (46%) and the material required for laboratorial analysis (28%). The HACCP operating costs represented an impact of R$ 0.01/kg of the packed yogurt, and the investments done in the factory contributed for an additional of R$ 0.02/kg. The overall impact of the HACCP implementation was R$ 0.03/kg (1.5% of the value of the final product). In conclusion, the HACCP applied in the yogurt line as described in this study presented a satisfactory cost-benefits relationship.