Efeito do tratamento térmico do leite na qualidade do iogurte

Effect of milk treatment on yoghurt quality was investigated by heating the milk in water bath at 65°C for 30 min., 75°C for 10, 20 and 30 min. and 85°C for 10, 20 and 30 min. Yoghurt quality was evaluated by a ten trained panelists using a hedonic scale from 0 to 6. The panelists were asked to judge flavor and consistence of the product. The statistical analysis of the results showed a significant preference for the product made from milk heat-treated at 85°C for 30 minutes, although the products made from milk heated at 75°C for 10, 20 and 30 minutes had pH and titratable acidity as desired.O efeito do tratamento térmico do leite na qualidade do iogurte foi investigado aquecendo-se leite em banho-maria a 65°C por 30 min., 75°C por 10, 20 e 30 min., e 85°C por 10, 20 e 30 min.. A qualidade do iogurte foi avaliada por um painel de dez degustadores, utilizando-se a escala hedônica. Aos degustadores foi pedido julgarem o aroma, sabor e consistência do produto. A análise estatística dos resultados mostrou uma preferência significativa pelo produto feito com o leite tratado a 85°C por 30 minutos, embora os produtos obtidos a partir dos tratamentos térmicos a 75°C por 10, 20 e 30 minutos tenham sido efetivos em produzir o iogurte com as características de pH e ací-dez titulável desejáveis

Efeito do armazenamento sobre as propriedades tecnológicas da farinha, de variedades de trigo cultivadas no Brasil Effect of storage on technological properties of wheat flour of Brazilian grown wheats

<abstract language="eng">The aim of this work was to evaluate changes in technological properties of newly milled flours of BR-23, BR-35 and Anahuac varieties (Brazilian grown wheat) during storage for 180 days. Quality of samples was analysed for their rheological properties, acidity, falling number, glutomatic test and baking test, after periods of 0, 7, 15, 30, 60, 90, 120, 150 and 180 days. Most evident changes were the increase in flour acitidy and dough elasticity. The other characteristics did not show expressive changes. The flour of Anahuac variety was less influenced by the storage than the other ones. The results showed an increment in the flour quality, during 60-90 days of storage, althoug the baking test did not show expressive changes during all the period of storage

Yield and quality of silage of maize hybrids

The objective of this research was to identify the potential of maize hybrids for the production of silage. Hybrids 1671B, 2B433, 20A78, SHS4070, BX1280 and DKB390 were tested in a randomized block design with three replications. The hybrids yields were evaluated (average plant height, height of ear insertion, number of broken and lodged plants/ha, leaf:stem and ear:plant ratio and production of of DM, CP and TDN/ha). There was no difference between hybrids for the variables studied, except for the height of ear insertion. With respect to chemical characteristics, N-NH3/NT organic acids, and pH, there was also no difference between cultivars and hybrid silages are rated as of very good quality