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Background: Productive and reproductive parameters of dairy cattle in the high tropics are affected by various factors related to management, but also by specific factors such as breed, calving, and herd location. Objective: To analyze the effects of breed, calving, and location on herd efficiency by assessing productive and reproductive information from dairy herds in Antioquia province (Colombia). Methods: Productive and reproductive information from 5,440 records of cows between 1 and 11 calvings and various breeds and crosses was obtained. The animals belonged to 57 herds from 16 municipalities in three dairy regions of Antioquia province: North-N, East-E, and Valle de Aburrá-V. The variables analyzed were milk production adjusted to 305 days (PLa), kilograms of protein per lactation (KgPRO), kilograms of fat per lactation (KgF), somatic cell score (SCS), number of services per conception (S/C), days open (DO), and calving interval (CI). The independent variables were associated with the parameters through a generalized linear model (GLM). Results: The total PLa average was 5,492.6 (±1,027.2) kg/lactation. The values were 177.1 (±29.5) and 215.1 (±37.1) kg/lactation for KgPROa and KgFa, respectively. For SCS, an average value of 3.62 (±1.6) was found. Reproductive parameters were 2.02 (±1.4), 385.7 (±52.8) days, and 110.9 (±55.4) days for S/C, CI, and DO, respectively. Ayrshire x Holstein cows from region V, presented low PLa (58%). Holstein cows in their third parturition presented low PLa (31%), somewhat similar to the decrease in PLa of Ayrshire in second calving (56%). Furthermore, decreased milk production was observed in Angus x Holstein cows (46% less PLa) and in Brown Swiss in region V, with 41% less milk per lactation. The KgFa data decreased when compared to the general average, with values of 172.9±24.7 kg for Holstein, 132.5±46.2 kg for Ayrshire x Holstein in E region, and 102.2±26.5 kg in Ayrshire x Jersey cows. The longest CI was significantly (p<0.05) associated with the third parity and with the Holstein breed (37% increase) and with BON x Holstein crosses (57% increase). Conclusions: Productive and reproductive parameters are variable, and multiple interacting independent variables -such as breed, parity and location- lead to decrease or increase in the studied parameters. [ABSTRACT FROM AUTHOR]

Copyright of Actualización en Nutrición is the property of Sociedad Argentina de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Due to the diversification of dairy products developed in the state of Falcón, the introduction of a fermented dairy product derived from yogurt combined with Aloe vera gel, a traditional crop of the region, is novel due to its nutritional properties and health benefits. The objective of this research was to evaluate the quality of a dairy drink with fermented aloe according to current regulations. Important authors such as Tamime and Robinson (1), Morillo and Toyo(2), Méndez and Romero(3) were taken as references. Product elaboration runs were carried out on a laboratory scale, in order to establish the adequate proportions of the fruity Aloe gel by mixing fruit pulp, sugar and Aloe gel, the most accepted being the 1:1:1 ratio. The physicochemical and microbiological characterization of the raw material and the finished product was carried out using the COVENIN standards and organoleptic tests to untrained judges to ensure the acceptance of the product, from which a fermented milk drink was obtained with the addition of 50 % gel of Fruity Aloe with a pH of 4,51; a titratable acidity of 0,837 % lactic acid; 3,64 % fat and 12,92 % non-fat solids. Regarding the microbiological quality, few yeasts and the absence of coliform bacteria were found, which complies with the physicochemical and microbiological requirements demanded by the regulations, allowing the obtaining of a quality product suitable for human consumption based on natural raw materials. [ABSTRACT FROM AUTHOR]

Copyright of REUNIR: Revista de Administração, Contabilidade e Sustentabilidade is the property of REUNIR - Revista de Administracao, Contabilidade e Sustentabilidade and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Environmental & Social Management Journal / Revista de Gestão Social e Ambiental is the property of Environmental & Social Management Journal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Milk is among the five most sold products in the world, and the dairy market in Brazil is one of the most important segments of the industry. Small producers have a significant participation in the milk chain, although flaws in the production system and traditional techniques are responsible for stagnating the activity, especially on small properties. In addition to this, the level of education of producers is a determining factor in increasing family income. The objective of the work is to prove, through data, the impact of the level of education on the gross family income of milk producers in western Goiás. The data was collected through the application of a questionnaire to 126 producers spread across 26 municipalities in the western region of Goiás, who were questioned regarding their level of education and gross income, which was divided into salaries of up to 5 thousand reais, up to 10 thousand reais and more than 10 thousand reais. When analyzing the data, it was possible to observe the impact of individuals’ level of education on declared gross family income and indirectly relate it to the tech nology of the system, since of 12 of the 126 individuals who receive a gross salary above 10 thousand reais, 50% have complete higher education, and of the total of 6 illiterate individuals, 100% receive less than 5 thousand reais in gross income. The level of education is related to the gross monthly income of dairy producers, which appears to be related to the level of technical knowledge and use of technologies. [ABSTRACT FROM AUTHOR]

Mycobacterium avium subesp. paratuberculosis (MAP) es el agente etiológico de la paratuberculosis o la enfermedad de Johne (JD), una enteritis crónica que afecta al ganado vacuno y otras especies animales que se la vincula con la enfermedad de Crohn, una afección intestinal inflamatoria crónica en humanos. MAP podría resistir las condiciones de pasteurización y se lo aisló de la leche al por menor en varios países. Los objetivos fueron identificar MAP y otras micobacterias en leche y productos lácteos al por menor en Argentina y evaluar la calidad de estos a través del conteo de bacterias aerobias totales mesófilas (TAB). Se analizaron 384 muestras de leche de venta minorista durante 24 meses. Todas las muestras resultaron negativas en cuanto al crecimiento de micobacterias. Sin embargo, el 1.56% de las muestras dieron positivas en la identificación de MAP por IS900-PCR. El recuento de TAB superó los límites establecidos por el Código Alimentario Argentino (CAA) en el 4.95% de las muestras. No se detectaron micobacterias distintas de MAP ni por cultivo ni por PCR. La PCR positiva en MAP resultante de muestras de leche al por menor indicaría que podrían provenir de granjas lecheras con JD y sugiere que la leche pasteurizada o los productos lácteos no son fuentes significativas de exposición humana a MAP en Argentina. Algunas muestras de leche excedieron los límites establecidos por la AAC para los recuentos de TAB, lo cual indica que la leche comercializada podría procesarse y almacenarse incorrectamente.

Introduction: Currently, numerous studies have been conducted related to the inclusion of probiotics in foods intended for human consumption, where the multiple benefits for the gastrointestinal system have been demonstrated. In this regard, the present research determined the need to contribute to the development of a hard ice cream, due to its nutritional characteristics and the importance of consumption within the human population, in addition to this added value was given in its formulation, which involved the addition of Lactobacillus plantarum microencapsulated and the inclusion of sweet serum. The specifications mention the use of L. plantarum, known for its beneficial characteristics at the level of biomass production, resistance and the positive effect on the gastrointestinal system of the human being and in turn the inclusion of sweet milk whey, as a co-product obtained from agro-industrial processes, with the purpose of mitigating in harmful effect for the environment. Objective: Evaluation and development of microencapsulation of L.plantarum and determination of viability in ice cream. Methods: The spraydrying technique was implemented, to microencapsulate the strain of L. plantarum in a maltodextrin matrix of 20% and inulin of 10%, and physical characterization of the material, obtaining measurements of solubility, moisture, Aw, humectability and viability; on the other hand, tests were carried out for morphological characterisation of the microcapsulated material and survival of the microorganism under gastrointestinal conditions in vitro. Results and Discussion: Within the results obtained, the following data were collected: 42% performance, 92.47% solubility, 5.24% humidity, Aw 0.298, 75 seconds moisturization. Plaque count was 2.1x109 UFC/mL, after submitting the microencapsulated to gastrointestinal tests in vitro. With regard to probiotic viability in the food matrix was 100% with a count of 1x107 UFC/mL. Conclusion: The microencapsulation mechanism of L. plantarum for matrix addition in ice cream is feasible as it helps to maintain the viability and preservation of the microorganism despite the conditions of low temperatures. [ABSTRACT FROM AUTHOR]

Introducción. En muchos países, los productos lácteos bovinos representan la mayoría de las alternativas; sin embargo, la leche caprina goza de propiedades nutracéuticas que la hacen una opción a explorar. Objetivo. Evaluar las características fisicoquímicas y sensoriales del chocolate en barra, elaborado con diferentes proporciones de leche caprina y bovina. Materiales y métodos. De enero a diciembre de 2016, en la Escuela de Tecnología de Alimentos de la Universidad de Costa Rica, se elaboraron tres chocolates expereimentales con diferentes proporciones de leche de cabra y vaca (100 % leche bovina, 100 % leche caprina y una mezcla al 50 % de ambas). Se evaluó, para tres lotes diferentes de cada formulación, la humedad, la grasa, la viscosidad, el color, la textura, el tamaño de partícula y el agrado general, este último por medio de un panel sensorial. Resultados. El menor porcentaje de humedad (1,81 %), el menor tamaño de partícula promedio (10 μm) (p≤0,05) y el mayor porcentaje de grasa (39,68 %) (p≤0,05) se obtuvieron en el chocolate de leche de cabra. Al aumentar el porcentaje de sustitución de leche de vaca por leche de cabra disminuyó la viscosidad y el tamaño de partícula (p≤0,05). En cuanto a los parámetros de color, resultó más claro (luminoso) el chocolate de leche de vaca. El chocolate de mayor agrado fue el de leche bovina, pero con resultados positivos para todas las formulaciones. Conclusiones. La sustitución de leche bovina por leche caprina generó productos de características fisicoquímicas y sensoriales apropiadas en todas las formulaciones.

Introduction: Vitamin D is a key nutrient for health. Recent research has shown that it is not only necessary for the maintenance of bone health, but also for the prevention of cardiovascular diseases, insulin resistance, respiratory diseases, infections, and cancer, among others. Solar synthesis of vitamin D is usually insufficient, so it is necessary to provide enough vitamin D through the diet in order to maintain an adequate nutritional status. Studies carried out in Spain and other countries have shown that serum levels of the vitamin were usually insufficient and that average dietary intakes were well below those marked as recommended, while the main food sources of vitamin D were fatty fish, breakfast cereals, eggs, and dairy. Food sources of vitamin D are scarce, and it is naturally located in the fatty part of foods of animal origin, and in the liver and viscera. Fortifying foods that are not natural food sources of vitamin D but are regularly consumed by a significant percentage of the population, is a strategy that could help to increase vitamin D intake. In this regard, dairy products and breakfast cereals are two of the most widely used food matrices for vitamin D fortification, and their incorporation into the usual diet has proven to be an effective strategy to improve the nutritional situation of the population in vitamin D. [ABSTRACT FROM AUTHOR]

A partir de la apertura económica en Colombia, algunos sectores económicos han tenido que afrontar importantes retos a fin de competir con productos extranjeros, tal y como sucede con el sector lácteo. De este modo, este artículo plantea un análisis general entre la apertura económica y el comportamiento del sector lácteo en Colombia, considerando que muchos productos de este sector cuentan con gravámenes aplicados y aranceles prohibitivos, convirtiendo al sector lácteo en el sector de mayor nivel de proteccionismo arancelario. Para esto, se analizaron variables tales como exportaciones, importaciones, capacidad productiva, de consumo, entre otras, a nivel nacional y en Latinoamérica-El Caribe. Los resultados evidencian que en Colombia existen altos niveles de proteccionismo arancelario y un crecimiento de las importaciones en el sector lácteo, reflejando problemas internos de eficiencia productiva y competitividad. Como conclusión, se propone enfocar las exportaciones colombianas en productos de mayor valor agregado y continuar con los esfuerzos de modernización y capitalización de la cadena de suministros láctea, ofreciendo así precios nacionales competitivos, y satisfaciendo la demanda interna.

De acuerdo a investigaciones recientes, el consumo de lácteos, además de presentar un alto valor nutritivo, se asocia a un menor peso corporal, atribuyéndole importantes beneficios para la salud. El objetivo del estudio es asociar el consumo de lácteos con la composición corporal, en hombres físicamente activos. Estudio transversal analítico, se evaluaron a 375 hombres, se aplicó encuesta de hábitos alimentarios y antropometría. De los voluntarios evaluados, la edad promedio fue de 23,8 ± 6,9 todos con escolaridad secundaria completa. Con respecto al consumo de lácteos el 35,5 % consumía al menos de 1 vez al día, 28 % 1 porción al día, 9,3% 2 porciones al día y 2,9 % 3 porciones/día. Los que consumen ≥2 porción de lácteos al día presentaban menor IMC, peso y grasa corporal, que aquellos que consumen < de 2 porciones de lácteos. Se presentan correlaciones negativas entre una mayor frecuencia de consumo de lácteos con grasa corporal, % grasa corporal y relación cintura cadera. Al asociar el consumo de ≥ 2 porciones se observó una asociación negativa con % grasa corporal. Finalmente, los sujetos que consumen ≥2 porciones/día de lácteos presentan significativamente menor IMC, peso y % grasa corporal, al realizar las asociaciones con el consumo de ≥ 2 porciones de lácteos solo se mantiene el % de grasa corporal.

El objetivo principal de la investigación consistió en estimar la producción de leche en la República de Panamá para los años 2022 y 2023, tendiente a conocer la situación actual de este rubro tan importante en el sector agropecuario, básicamente con miras a aportar instrumentos metodológicos de predicción como los métodos de Box Jenkins con modelos ARIMA (Autorregresivos, integrados, medias móviles) en la estimación de la producción lechera. La muestra corresponde al periodo 2006-2021. Los resultados explican que la serie presenta tendencia y estacionalidad; además, es estacionaria mediante las pruebas de raíz unitaria, en la transformación de diferenciado logarítmico; luego se determinó que de entre los modelos obtenidos, el mejor fue un ARIMA de orden (1,1,3) mostrando que la producción tendrá un aumento en los próximos años a pesar de los efectos de la pandemia del COVID-19 como producto de buenas políticas y eficiente administración en el mencionado rubro.

The wastewater from a milking parlor is made up of solid and liquids waste. For the treatment of these residues, microorganisms such as Saccharomyces cerevisiae (SC), lactic acid bacteria (LAB) and species of the genus Bacillus were used. For this reason, in this work it was treated the wastewater of a milking parlor applying microbial mixtures (MM). The test was carried out under a randomized design, with three replicates per analysis and mixtures (MM1 (SC-LAB) and MM2 (Bacillus species)), divided into two parts in which were measured: pH, soluble solids, electrical conductivity (EC), Total Dissolved Solids (TDS) and the plate count of the microorganisms under study and total coliforms (TC). The first part was performed in Erlenmeyer flasks, inoculating the MMs into 100 mL of liquid waste in different flasks. While in the second part, the most efficient mixture was applied in situ, collecting the samples weekly. Analysis of variance (ANOVA, α = 0.05) and the test of the least significant difference (LSD) were performed on the data collected. In this research, the MM2 (applied in situ) managed to reduce EC (from 1,800 to 1,100 ms/cm) and TDS (from 812 to 687 ppm), as well as inhibit the TC growth. [ABSTRACT FROM AUTHOR]

En la actualidad, se ha incrementado la tendencia global del consumo de alimentos o productos con potencial funcional de beneficiar a la salud humana. Gran parte de los compuestos bioactivos o ingredientes naturales empleados en los productos alimenticios funcionales derivan de plantas medicinales, frutas y vegetales. Una de las principales funciones reportadas es la disminución del riesgo de enfermedades degenerativas, que logra orientar las investigaciones, principalmente a la caracterización de componentes antioxidantes específicos. Por lo tanto, esta revisión se centra en exponer el poder antioxidante de compuestos bioactivos e ingredientes funcionales que se utilizan en algunos derivados lácteos y helados, evidenciando sus beneficios sobre la salud humana a través de su aprovechamiento en productos alimenticios.

Copyright of Boletín Económico de ICE is the property of S.G.E.E.I.P.C., Secretaria de Estado de Comercio, Ministerio de Industria, Comercio y Turismo and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Dairy products and plant alternatives are two food groups that are part of the Spanish population’s diet. Both have a very different nutritional composition — unlike plant products, the high nutritional density of dairy products makes it easier to meet nutrient requirements at different stages of life. Although the environmental impact of dairy production is greater than that of plant-based products, it falls below that of other food groups such as red meat, including pork and beef. Dairy and plant alternatives meet critical points of the sustainable diet definition, and several food guides from countries around the world are including them within healthy and sustainable eating patterns. For this reason, it is necessary to clarify that both products can be part of a healthy and sustainable diet, although they belong to different food groups, which are not interchangeable and should not be used alternatively. [ABSTRACT FROM AUTHOR]

Introduction: Introduction: protein is an essential nutrient that can be obtained through different food sources. In recent years, a growing development in the food industry of dairy products with higher protein content has emerged in the national market. Métodos: the present work analyzed the nutritional information, protein content, and amino acid profile of high protein yogurts. Five main brands of high-protein yogurt (PY) were selected, as was a sample of regular yogurt (RY), and one of whey protein isolate (WP), which underwent a proximal analysis and amino acid profile by high-performance liquid chromatography (HPLC). Results: it was observed that the protein content of the analyzed YP ranged between 7.2 and 15.1 g/portion, representing 6.8 % to 11 % of total content, twice the content of YBAT (3,4 %). Regarding carbohydrates and fats, these were found to range between 6.25 and 13.5 g/serving and 0.9 and 5.3 g/serving, respectively. Leucine content of the PY varied between 0.6 and 1.5 g/portion, which was higher than RY (0.3 g/portion) and lower than WP (2.2 g/portion). The sum of essential amino acids was found to be between 3 and 6.9 g/portion in PY, 1.7 g/serving y 8.5 g/serving in WP. Conclusion: these results show that PYs are a good alternative to promote a correct protein intake, similar to proteins for sports use, so their recommendation could be useful to promote consumption in different populations according to their needs. [ABSTRACT FROM AUTHOR]

La Gestión Ambiental (GA), como paradigma funcional de los procesos de control y sostenibilidad de actividades planificadas, incorpora la Evaluación de Impacto Ambiental (EIA) como estrategia de análisis para garantizar una ejecución ambientalmente racional y sostenible de acciones en diferentes ámbitos. La industria de lácteos figura como un sobresaliente generador de Impactos Ambientales (IAs), los cuales requieren ser analizados como medida de contingencia para la protección del ambiente. En el presente estudio se desarrolló la identificación, valoración y priorización de aspectos ambientales (AAs) e impactos ambientales (IAs) de una planta de lácteos. La identificación de los AAs se realizó mediante vistas de campo, entrevistas a funcionarios de la planta, sesiones de análisis con autoridades de la empresa, aplicación de lista de verificación, análisis del proceso productivo, entrevistas con expertos en el tema y revisión bibliográfica relacionada. La evaluación, valoración y priorización de los AAs e IAs se realizó mediante la aplicación de la Matriz de Importancia de Impacto Ambiental (MIIA), utilizando criterios de campo recopilados durante el proceso de identificación de los aspectos ambientales. Se identificaron nueve AAs y cuatro IAs; siendo el AA denominado consumo de agua el más crítico para el ambiente, producto del alto consumo y consecuente agotamiento del recurso hídrico. Los tres principales IAs de carácter negativo al ambiente encontrados fueron: consumo de agua, abastecimiento externo de energía eléctrica y emisiones de olores; con valores de impacto ambiental de -87, -65 y -52, respectivamente.

La cadena productiva de lácteos es un sistema complejo conformado por varios eslabones, donde el producto básico es la producción de leche. El objetivo del estudio es la caracterización de la cadena productiva de lácteos en el departamento de Córdoba en Colombia. El análisis de la cadena láctea incluyó la identificación de los eslabones que la conforman, los actores que hacen parte de cada uno ellos y la interrelación entre los mismos; la información primaria se obtuvo a través de visitas de observación y la aplicación de una encuesta con una muestra representativa de actores de la cadena productiva, mientras que la información secundaria correspondió a documentos institucionales. El tamaño de la muestra fue de 53 proveedores de bienes y servicios, 162 unidades productivas, 4 centros de acopio, 38 organizaciones industriales, 12 distribuidores y 77 consumidores, y los resultados se analizaron mediante estadística descriptiva. Los hallazgos del estudio permitieron identificar que la cadena productiva de lácteos está constituida por eslabones del sector primario, de transformación, intermediación y consumidor final; así mismo, se interrelaciona con actores gubernamentales, académicos y agentes de la sociedad. La mayoría de las organizaciones cumplen con la normatividad, realizan intercambios de capital e información y perciben con calificación altas los elementos facilitadores del conocimiento y variables de competividad de la cadena, mientras que el uso de la TIC´s fue percibido negativamente. Se concluye que a pesar de existir relacionamiento entre los eslabones de la cadena, hay una importante oportunidad de mejora en el fortalecimiento de dichos lazos, así como de la aplicación de herramientas tecnológicas y de comunicación para mejorar sus indicadores.

Resumo A pasteurização compreende uma etapa de suma importância para eliminação de patógenos no leite e, a fim de manter a inocuidade do alimento, o controle desse processo é fundamental do ponto de vista da segurança alimentar. Assim, o objetivo deste trabalho foi verificar a aplicabilidade e a sensibilidade dos procedimentos de detecção da fosfatase alcalina em leite bovino, bubalino e caprino, experimentalmente pasteurizados e fraudados com alíquotas de leite cru. O leite foi pasteurizado e acrescido de leite cru nas seguintes percentagens: 0,1%; 0,25%; 0,5%; 0,75%; 1%; 3%; 5% e 7%; 10%; 50%, além da adoção dos controles: negativo (leite pasteurizado) e positivo (leite cru). Os métodos utilizados foram: a metodologia oficial da legislação brasileira, tiras colorimétricas e kit de reagentes. Os resultados demonstraram que nos testes realizados com leite bubalino houve uma discreta reação quando utilizados o kit de reagentes e as tiras colorimétricas, ao passo que a metodologia segundo a legislação se apresentou pouco eficiente. Para o leite caprino a enzima não foi detectada nas amostras de leite testadas por nenhuma das metodologias adotadas. Já para o leite bovino o procedimento mais sensível para detectar porções mínimas de leite cru foi o da legislação brasileira. A metodologia da legislação brasileira é a que possui maior sensibilidade para acusar a presença da fosfatase alcalina no leite bovino, e os procedimentos para o controle da pasteurização em leite bovino não possuem a mesma eficácia para os leites bubalino e caprino que, neste caso, precisam ser otimizadas.

The objective of the present study was to characterize maize silage according to chemical composition, maize silage yield, as well as their predicted milk production. A search was made on studies related to maize silage yield, density, chemical composition (DM, CP, NDF, starch), and dry matter digestibility (DMD). In this study, 41 maize varieties from temperate regions and 101 maize varieties from tropical origin were analyzed. The net energy of lactation (NEL Mcal/kg DM), kilograms of milk per t of silage (kg of milk/t DM), and kilograms of milk per hectare of silage (kg of milk/ha) were determined. A cluster (CL) analysis was performed, and six CL of maize silage were obtained. The CL1 included digestibility for dry matter, crude protein, neutral detergent fiber, NEL, and kg of milk/t DM. CL2 was characterized by maize silage with the highest number of plants per hectare and NDF. CL3 included the highest ash content. CL4 consisted of intermediate values for all variables. CL5 included the highest forage yield (t DM/ha) and kg of milk/ha whereas CL6 included the highest kg of milk/t. Overall, CL1 resulted in the highest DMD and NEL, producing more milk per t DM. Results suggested that the ideal option is maize silage with a higher forage yield and more than 35 % DM (CL5) since this produces more kg of milk per hectare. [ABSTRACT FROM AUTHOR]

Introdução: A comercialização de produtos de origem animal (POA) em marketplace sem a prévia inspeção e fiscalização expõe os consumidores a produtos que podem apresentar problemas de autenticidade, rotulagens inadequadas, fraudes ou não conformidades de ordem higiênicosanitária ou tecnológica, desrespeitando os direitos do consumidor, além da possibilidade de causar danos à saúde pública. Objetivo: Identificar e traçar o perfil dos produtos ofertados via e-commerce e verificar o cumprimento às normas de regulação sanitária de alimentos e de proteção e defesa do consumidor no Brasil. Método: Anúncios de venda de POA foram rastreados, enumerados e tabulados de forma qualitativa nas categorias: tipo de produto; carimbo oficial da Inspeção Sanitária e origem – divisão regional do país. Em seguida, os dados tabulados foram analisados e submetidos à estatística descritiva e teste de qui-quadrado (χ2). Resultados: Foram identificados 498 POA sendo ofertados, e houve a predominância daqueles que não apresentavam o carimbo oficial de inspeção e fiscalização sanitária. Os produtos cárneos representaram a maioria dos produtos comercializados e, na categoria origem, a região Sudeste apresentou a maior frequência de anúncios. Os resultados obtidos demonstraram o descumprimento à legislação sanitária. Conclusões: Foram identificadas diversas categorias de POA sendo ofertados de forma deliberada em descumprimento à legislação higiênico-sanitária para a produção e comercialização de produtos alimentícios.

Resumo Creme de leite homogeneizado UHT em embalagem longa vida é amplamente consumido no Brasil. Versões livres de lactose e com teor reduzido de gordura também estão disponíveis do mercado, seguindo necessidades especiais de consumidores e tendência de ingestão controlada de macronutrientes, respectivamente. Além de fatores como preço e disponibilidade, os consumidores selecionam os produtos com base em suas características sensoriais. Neste contexto, este estudo buscou avaliar como as características sensoriais do creme de leite UHT influenciam sua escolha e aceitação. Para isso, seis amostras comerciais de creme de leite UHT com teores de gordura variando de 17% a 20%, sendo uma sem lactose, tiveram seus perfis sensoriais determinados por meio da Análise Descritiva Quantitativa (ADQ) e foram submetidos a testes de aceitabilidade e intenção de compra. Os dados obtidos foram correlacionados por meio da análise de regressão por mínimos quadrados parciais. Análises instrumentais de cor e reologia também foram realizadas. Descritores de textura tiveram maior influência sobre a aceitabilidade das amostras, sendo que as amostras percebidas pelos julgadores treinados como mais viscosas, encorpadas e consistentes obtiveram maiores médias no teste de aceitabilidade, ao contrário daquelas consideradas mais fluidas. Não foi verificada associação do teor de gordura com as propriedades reológicas das amostras, já que as duas amostras com 17% de gordura apresentaram valores instrumentais e sensoriais de viscosidade muito diferentes entre si. Uma delas foi considerada a mais fluida, e a outra a segunda mais viscosa, consistente e encorpada pelos julgadores treinados, o que foi confirmado pela análise instrumental.

This article sustains that the myth of milk as a necessary food for health is part of the process of western modernization. For this reason, it occupies a central place in the modernization of Japan, particularly since the second post-war years. Subsequently, Japanese governments have followed a policy of promoting milk consumption, as well as protecting local production against foreign competition. Dairy products are currently a regular part of the diet of the Japanese, but their consumption has never reached the levels of advanced western countries and, in recent decades, as in these countries, it shows a steady decline. These trends must be assessed in the context of the crisis in Japan's primary sector. [ABSTRACT FROM AUTHOR]

Micro and small companies in Colombia need to strengthen their competitive, sustainable and sustainable advantages to respond, adapt and sustain themselves in the market; they must concentrate their efforts on knowledge management, ICT innovation, continuous improvement, and co-Creation. This document presents a co-creation model based on knowledge management that allows innovating in the dairy sector, as a form of adaptation and survival, of differentiation and competitiveness as well as a tool for decision-making. The methodology adopted to solve the problem posed and to check the research hypothesis combines situations and predominant attitudes that propose solutions and evaluation alternatives for the development of strategies that allow generating competitive advantages and continuously improving the processes of Msmes in the dairy sector, and that, as a consequence, decrease the socioeconomic difficulties that afflict these Msmes. For the analysis of the competitiveness models of Msmes in the dairy sector in Bogota, the methodology adopted by the research group "Electronic Commerce in Colombia" (Gicoecol), was used to contextualize the competitiveness problem of Msmes in the dairy sector, as well as aspects of learning processes, creation and/or personalization of products and/or services offered, and applications of this type of model in other sectors or in large companies. Based on the information collected through the analysis stage, the study structured a model based on knowledge management and value co-creation, in order to be a base tool to improve competitiveness, generate strategies at an internal and external level, standardize and formalize their processes and increase their profitability; fundamental variables were identified for the construction of the model; Finally, the proposal was validated by measuring the acceptance of the proposed model. [ABSTRACT FROM AUTHOR]

Copyright of Revista do Instituto de Laticínios Cândido Tostes is the property of Revista do Instituto de Laticinios Candido Tostes and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Espacios is the property of Talleres de Impresos Oma and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Introduction: Objective: although osteoporosis develops in advanced stages of life, it must be prevented and stopped from the pediatric age, acting on modifiable factors, especially diet and lifestyle. The objective of this work is to review the latest evidence on nutritional improvements that can help in the prevention and control of the disease. Methods: bibliographic search related to the topic. Results: it is advisable to avoid energy restrictions, especially in postmenopausal women and particularly if they have osteopenia/osteoporosis since, in relation to these pathologies, excess weight may be preferable, rather than underweight. Protein intake higher than the recommended one is beneficial for the bone, provided that the calcium intake is adequate. Excessive intake of sugar and saturated fat should be avoided, but attempts should be made to achieve the nutritional goals set for ω-3 polyunsaturated fatty acids and fiber. It is important to monitor vitamin D status and calcium intake, which is inadequate in high percentages of individuals, as well as improving the contribution of vitamins K, C and group B, and also magnesium, potassium, iron, zinc, copper, fluorine, manganese, silicon and boron, and avoiding the excessive contribution of phosphorus and sodium. Conclusions: osteoporosis is an underdiagnosed pathology and of increasing prevalence. Due to its high morbidity and mortality, prevention is important and, from a nutritional point of view, it is convenient to bring the diet closer to the theoretical ideal. In general, increasing the consumption of dairy products, fish, vegetables and fruits, as well as reducing the consumption of salt, during childhood and throughout life, seems convenient for the bone improvement of most of the population. [ABSTRACT FROM AUTHOR]

Copyright of Revista Venezolana de Gerencia (RVG) is the property of Revista de Filosofia-Universidad del Zulia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Archivos Latinoamericanos de Nutrición is the property of Sociedad Latinoamericana de Nutricion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

O presente trabalho tem como objetivo principal demonstrar quais são os elementos envolvidos no processo produtivo na cadeia produtiva do leite, que estão estimulando transformações nos modelos de captação e transporte de leite. Com isso, trazendo para a discussão alguns comparativos entre os antigos e os novos modelos de captação e transporte de leite, construindo, assim, conhecimentos indispensáveis para se perceber a importância dos sistemas de transporte na contribuição da evolução dos sistemas produtivos, dando subsídio para que se compreenda a complexidade das relações estabelecidas em uma cadeia produtiva no sudoeste do Paraná, de modo a permitir a interpretação dos diferentes usos do espaço nesta região.

Lactic acid bacteria are the most common microorganisms of dairy products, and it has been observed that among a variety of cheeses Lactic acid bacteria populations are distinguishable by their number, kinetics of growth, species and biotype. [ABSTRACT FROM AUTHOR]

Milk is one of the most nutritive and consumed food and its quality is correlated to a balance of factors in its composition. Their changes cause modifications in physical and microbiological factors of the product, associated with hygiene, management, food, use of medicines, storage and transport of the prime matter to the industry. Milk composition is highly relevant for dairies since it is related to industrial yield. Physical and chemical analyses were undertaken in a dairy during three months to verify whether there were any non-conformity items in raw milk received. The following tests were undertaken: alcohol-alizarol; pH, titer acidity, determination of cryoscopic index, density, total dry extract, dry defatted extract, protein, lactose, fat, antimicrobial research, density reconstitution, conservers and acidity neutralizers. Results show that, even with small variations in milk constituting factors, the prime matter received by the dairy lies within indexes required by current legislation, proving the good quality of milk produced in the region. [ABSTRACT FROM AUTHOR]

The case study of SanCor Cooperativas Unidas Limitada is relevant due to several reasons. First of all, SanCor Cooperativas Unidas Limitada has got a big economic and social importance in the national milk production sector as well as in provincial towns located in the three major Argentine provinces: Santa Fe, Córdoba and Buenos Aires. Secondly, it is an example of an evolving organisational process going through different degrees: emerging as a second-degree co-operative society, a century after, it becomes a first-degree co-operative society, and finally, it disposes of almost all of its assets as well as its management to other companies of the dairy sector. Thirdly, its evolution verifies a hyothesis that had been stated long time ago about the results of one of the two possible evolution choices which could be carried out by the types of Everchanging Institutional Organisations, according to the co-operative societies typologies proposed by Lattuada and Renold (2004). Lastly, as a leading actor of territorial development, it ends up with an irreversible crisis scenario. Due to the big size reached by this organisation, the impact of its breakup, its disposal and its change in its cooperative society nature, it teaches us some lessons, and poses numerous questions about its effects on the dairy value chain as well as on the local development of those communities where it is inserted. [ABSTRACT FROM AUTHOR]

Introduction: Introduction: the consumption of milk and dairy products can play an important role in the maintenance of healthy body weight, since, under normal conditions of individuals, a negative association has been observed between daily intake of calcium contained in milk and dairy products and adiposity markers. Objective: to determine if the consumption of milk and dairy products affects the body weight reduction of adolescents in high school in Mexico City. Methods: community trial with 2,368 adolescents in three phases: description of the initial nutritional status, multidisciplinary educational intervention in the intervention group and evaluation of the changes observed. A food frequency and reminder questionnaire of 24 hours was applied to the participants, anthropometric measures were taken and the Who Anthro Plus® program was used to obtain the nutritional diagnosis. Results: it was found, in the intervention group, that adolescents who never consume whole milk, skimmed milk, fresh cow's cheese and natural yogurt have a higher prevalence of obesity (15.8%, 12.5%, 19.0% and 19.0%, respectively), compared to the adolescents who consume them daily (0.0%, 0.0%, 2.3% and 5.6%, respectively), there being a highly significant difference for the consumption of cheese fresh cow's milk and natural yogurt (p ≤ 0.01). It was possible to increase the frequency of dairy consumption and changes in nutritional status were observed in the intervention group, where the prevalence of obesity decreased from 13.8% to 6.1%. Conclusions: adolescents with higher milk consumption and its dairy products had a lower prevalence of obesity. [ABSTRACT FROM AUTHOR]

Copyright of Revista Médica de Rosario is the property of Circulo Medico de Rosario and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)