Análise química do leite de búfala em comparação ao leite de vaca Chemical analysis of buffalo milk in relation to cow milk

Foi estudada a composição química do leite de búfala em relação do leite de vaca. O leite de búfala apresentou níveis de gordura, proteína, sólidos totais, calorias, vitamina A e cálcio mais elevados em relação ao leite de vaca. Os ácidos graxos presentes no leite de búfala em maior concentração foram cápríco, mirístico, palmítico, esteárico, palmitoleico e linoleico e em menor concentração foram os ácidos graxos butírico, e oleico em relação ao leite de vaca.<br>The chemical composition of buffalo milk was studied in relation to cow milk. The buffalo milk showed higher levels of fat, protein, total solids, calories, vitamin A and calcium in relation to cow milk. The fatty acids present in higher concentration in buffalo milk were capric, myristic, palmitic, stearic, palmitoleic and linoleic and in smaller concentration were butiric, and oleic in relation to the cow milk

Use of probiotic strains to produce beers by axenic or semi-separated co-culture system

This study evaluated the production of beers to serve as matrices for probiotic delivery and designed suitable fermentation systems. Two types of beers (wheat and sour) were produced by fermentation in an axenic (Saccharomyces cerevisiae var boulardii 17) or semi-separated co-culture system (Lacticaseibacillus paracasei DTA-81 and Saccharomyces cerevisiae S-04). Firstly, trial was carried out to investigate microbial interactions between L. paracasei DTA-81 and Saccharomyces (n = 4) and to determine the best cultivation system to produce sour beer. S. boulardii17 potential to ferment the beer wort was similar to those observed for other brewer yeasts, enabling potentially probiotic wheat beer production. L. paracaseiDTA-81 was able to ferment the beer wort to produce potentially probiotic sour beer. However, the cultivation system should be carefully designed to protect the lacticaseibacilli from stressful metabolites produced during yeast fermentation, especially alcohol. Thus, data obtained herein showed that the co-culture system should be avoided for potentially probiotic sour beer production, in order to prevent competitive interaction between lacticaseibacilli and yeast. Otherwise, the semi-separated co-culture system resulted in a symbiotic commensal interaction, without interfering on L. paracasei DTA-81 growth and survivability. Therefore, wheat and sour beers can be highlighted as useful matrices to deliver probiotic strains.The authors are grateful to the Foundation for Scienceand Technology (FCT, Portugal) for financial support bynational funds FCT/MCTES to CIMO (UIDB/00690/2020) andthe Brazilian National Council for Scientific and TechnologicalDevelopment (CNPq).info:eu-repo/semantics/publishedVersio

Utilização da &#946;-galactosidase para prevenção da cristalização em doce de leite Use of &#946;-galactosidase in milk sweet: avoiding lactose crystallization

Este estudo avaliou o efeito da utilização da enzima &#946;-galactosidase sobre a cristalização da lactose no doce de leite. As concentrações de lactase testadas variaram de 0 a 0,4 g/L. O grau de cristalização do produto foi avaliado sensorialmente (teste de ordenação em função de uma escala específica), após 30, 60, 90 e 180 dias de armazenamento à temperatura ambiente, por provadores previamente treinados. O teste de ordenação indicou não haver diferença estatística significativa (P>0,05) entre as amostras em relação à cristalização, tanto aos 30 quanto aos 60 dias de armazenamento, porém aos 90 e 180 dias essa diferença foi significativa entre o controle (T0) e os tratamentos. A utilização de 0,2 g/L de &#946;-galactosidase (23,16% de hidrólise da lactose) foi suficiente para que a arenosidade no doce de leite não fosse percebida sensorialmente pelos provadores, durante todo o período considerado.<br>The effect of using &#946;-galactosidase on the crystallization of lactose in milk sweet has been studied. The concentrations of lactase ranged from 0 to 0.4 g/L of processed milk. The product was subjected to sensorial analysis (crystallization degree ranking test using a specific scale) by trained tasters after 30, 60, 90 e 180 days of storage. The ranking test showed no statistically significant difference between the samples in relation to crystallization, both at 30 and 60 days of storage, but at 90 and 180 days the difference was significant among control (T0) and the treatments. Usage of 0.2 g/L of &#946;-galactosidase (23.16% lactose hydrolysis in milk) was enough to prevent sandiness in milk sweet from being noticed throughout the studied period