Contemporary Portuguese Migration Experiences in Brazil: Old Routes, New Trends

This chapter discusses the contemporary migration of the Portuguese to Rio de Janeiro and São Paulo – destinations that are far from being new to Portuguese emigrants. However, contemporary migration movements do exhibit some novel features: the social composition of these groups and their positioning strategies differ from those of previous movements. These novel features deserve to be analysed in the light of current economic, political and cultural conditions. By examining the profiles, projects and expectations of a group of 50 Portuguese migrants and their families residing in Rio and São Paulo, the chapter aims to contribute to our understanding of this new migratory flow. It further seeks to frame and situate this particular wave in the long Portuguese experience of migration – as well as to contribute to debates about its impact on the relationships between the two countries. We argue that, in spite of the differences between this group and earlier waves of Portuguese migration, there are significant factors linked to the colonial and post-colonial relationships between the two countries that continue to structure the main representations of Brazil as a migration destination for the Portuguese population.info:eu-repo/semantics/publishedVersio

Leaving or opting out of the PCSPS

PCSPS - Principal Civil Service Pension SchemeSIGLEAvailable from British Library Document Supply Centre-DSC:GPD/0950 / BLDSC - British Library Document Supply CentreGBUnited Kingdo

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk-based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic-enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor-made goat milk-based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.</p