Making a fresh cheese using the colostrum surplus of dairy farms: an alternative aiming to minimize the waste of this raw material

Autor: Renate Simon, Adriano Gennari, Daniel Kuhn, Gabriela Rabaioli Rama, Claucia Fernanda Volken de Souza

Publikováno v: Brazilian Journal of Food Technology, Volume: 25, Article number: e2021125, Published: 06 APR 2022
Brazilian Journal of Food Technology v.25 2022
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL

This study aimed to make and characterize a fresh cheese using the surplus of bovine colostrum from dairy farms. The bovine colostrum was characterized in terms of fat (4.00%), protein (16.30%), moisture (79.68%), ash (0.95%), minerals, pH (6.32), ti

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f729e762eedc3372f2d70ed470b37ba2
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232022000100414&lng=en&tlng=en

Intestinal histomorphology in Pseudoplatystoma fasciatum fed bovine colostrum as source of protein and bioactive peptides

Autor: Rodrigues, Ana Paula Oeda, Pauletti, Patricia, Kindlein, Liris, Delgado, Eduardo Francisquine, Cyrino, José Eurico Possebon, Machado-Neto, Raul

Publikováno v: Scientia Agricola, Volume: 67, Issue: 5, Pages: 524-530, Published: OCT 2010

Histological responses of the intestine are key for evaluating nutritional value of feed ingredients, since the organ is not only the chief site of feed digestion and nutrient absorption but also plays an important immunological function. Histomorpho

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______608::96d0f20c3c125334e2ccd2ecf7b51961
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000500005&lng=en&tlng=en