Milk and Fresh Cheese Quality of Crossbred Cows Supplemented with Phytogenic Additives and Managed under Thermal Stress

Autor: Abner Alves Mesquita, Poliana Carneiro Martins, Patrick Bezerra Fernandes, Leonardo Amorim de Oliveira, Paulo Victor Toledo Leão, João Antônio Gonçalves e Silva, João Vitor Teixeira da Cunha, Leandro Pereira Cappato, Ruthele Moraes do Carmo, Pedro Paulo Alves Pinheiro, Mariana Borges de Castro Dias, Edmar Soares Nicolau, Marco Antônio Pereira da Silva

Publikováno v: Animals, Vol 13, Iss 21, p 3402 (2023)

This investigation aimed to assess the physiological parameters and quality of milk and fresh cheeses produced by cows that were housed in paddocks, either with or without shade, and supplemented with a phytogenic additive. Sixteen crossbred cows wer

Externí odkaz: https://doaj.org/article/9ea5b8d54b3245b1b8a7925ad576a044

Physico-chemical and sensory characteristics of fresh cheeses fermented with Milk kefir and water kefir

Autor: Fernanda Cristina Silva de Oliveira, Luana Caroline Bonfim Farias, Ruthele Moraes do Carmo, Leonardo Amorim de Oliveira, Givanildo de Oliveira Santos, Morhana Santos Silva, Paulo Victor Toledo Leão, João Victor Teixeira da Cunha, Jéssica Silva Medeiros, Edmar Soares Nicolau, Marco Antonio Pereira da Silva

Publikováno v: Research, Society and Development; Vol. 9 No. 4; e153943015
Research, Society and Development; Vol. 9 Núm. 4; e153943015
Research, Society and Development; v. 9 n. 4; e153943015
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
Research, Society and Development, Vol 9, Iss 4, Pp e153943015-e153943015 (2020)

The objective was to develop fresh cheeses with fermented milk kefir and water kefir to evaluate the physical-chemical and sensory properties, in addition to evaluating the physical properties of kefir grains and consumer profiles. Initially, four fr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ef26197b0724b43679216919f560b52b
https://rsdjournal.org/index.php/rsd/article/view/3015

Levantamento de atributos sensoriais de brigadeiros gourmet de leite desnatado e integral por homens e mulheres

Autor: Adriano Carvalho Costa, Edmar Soares Nicolau, Paulo Victor Toledo Leão, Shaiene de Sousa Costa, Amanda Barbosa de Faria, Marco Antônio Pereira da Silva, João Antônio Gonçalves e Silva, Leonardo Amorim de Oliveira, Jéssica Silva Medeiros

Publikováno v: Research, Society and Development. 9:e160943037

O sexo feminino tem uma busca maior por doces, isso pode ser afetado por diversos fatores, nesse seguimento de pesquisa o presente trabalho objetivou levantar e comparar atributos sensoriais de brigadeiros gourmet produzidos com leite condensado de l

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e6b990ccb1cb878ccdfe054c91d61e03
https://doi.org/10.33448/rsd-v9i4.3037