Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

Autor: Idiana de Macêdo Barbosa, Katya Anaya, Cláudia Souza Macêdo, Robson Rogério Pessoa Coelho, Claudio Cipolat-Gotet, Emerson Gabriel dos Santos Oliveira Silva, Nkarthe Guerra Araújo, Bruna Maria Emerenciano das Chagas, Juliana Paula Felipe de Oliveira, Cleube Andrade Boari, Danielle Cavalcanti Sales, Emmanuella de Oliveira Moura Araújo, Josemir Araújo Neves, Adriano Henrique do Nascimento Rangel

Publikováno v: Foods, Vol 12, Iss 24, p 4474 (2023)

The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a m

Externí odkaz: https://doaj.org/article/3c82dfecdef7422e928ce3085e9a21f9

Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum

Autor: Alyne Batista da Silva Galdino, Claudio Cipolat-Gotet, Maria de Fátima Bezerra, Heryka Myrna Maia Ramalho, Juliana Paula Felipe de Oliveira, Katya Anaya, Idiana de Macedo Barbosa, Stela Antas Urbano, Luis Henrique Fernandes Borba, Adriano Henrique do Nascimento Rangel, Emerson Gabriel dos Santos Oliveira Silva, Cláudia Souza Macêdo

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Food Science and Technology, Issue: ahead, Published: 23 JUN 2021
Food Science and Technology, Volume: 42, Article number: e22121, Published: 23 JUN 2021

This study aimed to develop Greek style yoghurts with the addition of bovine colostrum. Four yoghurt formulations were produced with different colostrum content (0%, 10%, 20% and 30%). The fat, protein, total solids, ash, retinol levels were quantifi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1a3994cd621f4bc409ac453a427b1fc
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100609

Caracterização físico-química do colostro de búfalas na primeira ordenha pós-parto por meio de absorção infravermelha

Autor: Yhêlda Maria de Oliveira Silva, Emanuelle Patrícia Enrique da Silva, Emerson Gabriel dos Santos Oliveira, Joadilza da Silva Bezerra, Danielle Calvalcanti Sales, Adriano Henrique do Nascimento Rangel, L. H. F. Borba, Dorgival Morais de Lima Júnior

Publikováno v: Revista Brasileira de Ciência Veterinária. 25:31-35

Objetivou-se caracterizar o colostro da primeira ordenha de bufalas da raca Murrah utilizando a metodologia nao oficial de absorcaoinfravermelha. Para isso, foram colhidas amostras individuais de 42 femeas multiparas, por meio de ordenha manual. As a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3e0e874391c8958178998d91f9c76651
https://doi.org/10.4322/rbcv.2018.007

Bovine colostrum: benefits of its use in human food

Autor: Juliana Paula Felipe de Oliveira, Emerson Gabriel dos Santos Oliveira Silva, Maria de Fátima Bezerra, Lisandra Mürmam, Adriano Henrique do Nascimento Rangel

Publikováno v: Food Science and Technology
Food Science and Technology v.39 suppl.2 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Colostrum is the first secretion of the mammary gland produced after birth, differentiating itself from mature milk because it has a higher concentration of proteins, immunoglobulins, vitamins, minerals, bactericides (lactoferrin, lysozyme and lactop

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89ac82861ee4f4c2fb06357772d02007
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600355&tlng=en