Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process

The objective of this research was to study the effect of the following modifications to the traditional manufacturing process of Prato cheese: use of milk concentrated by ultrafiltration (UFCM) up to a concentration factor (CF) of 4: 1, and partial pre- fermentation of the UFCM and indirect curd cooking on the composition, pH, titratable acidity ( TA) and melting capacity ( MC) of the cheese as compared with the standard cheese. Three processings of each of the following five treatments were carried out: Treatment 1 (T1), without ultrafiltration; Treatment 2 (T2), ultrafiltration without pre- fermentation of the UFCM; Treatment 3 (T3), pre- fermentation of 100 g . kg(-1) of the UFCM; Treatment 4 (T4), pre-fermentation of 200 g . kg(-1) of the UFCM; and Treatment 5 (T5), pre-fermentation of 200 g . kg(-1) of the UFCM, and the only one with indirect curd heating. There was a significant difference for total solids between cheeses T4 and T5 with respect to T2. T2 presented the lowest fat and fat in dry matter content, although the observed differences were not statistically significant. The UFCM cheeses presented lower values for fat recovery in cheeses with a significant difference between the treatments T2 and T3 with respect to T1, the fat losses in processing being the main factor affecting cheeses' composition. The pre- fermentation of 200 g . kg(-1) of the UFCM increased the acidity and reduced the pH of the cheeses. The time did not exert an influence on the pH but it increased cheeses's TA and MC. There was no difference in MC between the treatments but there was a tendency for greater MC values for cheeses with a higher water to total protein ratio and higher pH value.83539740

Qualidade de vida no trabalho de profissionais de enfermagem, atuantes em unidades do bloco cirúrgico, sob a ótica da satisfação Calidad de vida en el trabajo entre profesionales de enfermería actuantes en unidades del centro quirúrgico Quality of life at work among nursing professionals at surgical wards from the perspective of satisfaction

Estudo descritivo, de corte transversal, que avaliou a qualidade de vida no trabalho (QVT) de profissionais de enfermagem, atuantes em unidades do Bloco Cirúrgico (BC) em quatro hospitais de Londrina, PR. Participaram 105 trabalhadores, sendo a maioria do sexo feminino (82,9%), com média de idade de 38 anos. Dentre eles, 69,5% eram auxiliares de enfermagem, 11,4% eram enfermeiros. A QVT foi medida através do Índice de Satisfação no Trabalho (ISP) e os valores obtidos variaram entre 114 e 227 e média de 169,7±25,9. O valor médio dos 44 itens foi de 3,85, significando que os trabalhadores estavam entre insatisfeitos e nem satisfeitos/nem insatisfeitos com a QVT. A remuneração foi considerada como fonte de menor satisfação entre os trabalhadores, enquanto o domínio status profissional, o de maior satisfação. O instrumento mostrou-se confiável à população estudada, sendo o valor obtido para o alpha de Cronbach igual a 0,81.<br>Estudio descriptivo, de corte transversal, cuyo objetivo fue evaluar la calidad de vida en el trabajo de profesionales de enfermería actuantes en unidades del Centro Quirúrgico (CQ), utilizando el Índice de Satisfacción en el Trabajo. Participaron del estudio 105 trabajadores, la mayoría de ellos mujeres (82,9%), con un promedio de edad de 38 años. Entre todos, el 69,5% era ayudante de enfermería y el 11,4% enfermeros. En cuanto a la calidad de vida en el trabajo, los valores obtenidos variaron entre 114 y 227, con promedio de 169,7±25,9. El valor promedio obtenido para los 44 ítem fue de 3.85, mostrando que los trabajadores estaban entre insatisfechos y ni satisfechos/ ni insatisfechos con la calidad de vida en el trabajo. La remuneración fue considerada como fuente de menor satisfacción, mientras el dominio de status profesional es el de mayor satisfacción. El instrumento se mostró confiable para el grupo estudiado, con alpha de Cronbach igual a 0,81.<br>This transversal and descriptive study aimed at evaluating the life quality of nursing professionals working at a surgical ward, using the Index of Work Satisfaction. Study participants were 105 workers; most of them women (82.9%), with an average age of 38. In this group, 69.5% were nursing auxiliaries and 11.4% were nurses. As to quality of life at work, scores varied between 114 and 227 (possible range of 44 to 308), with an average score of 169.7±25.9. The average score for the 44 items was 3.85, showing that workers were either dissatisfied or neither satisfied nor dissatisfied with the aspects mentioned in the instrument on quality of life at work. Satisfaction levels were lowest for remuneration and highest for the professional status domain. Authors found the instrument reliable for the study population, with a Cronbach's alpha of 0.81