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Milk Production Practices on Family Farms Located North of the State of Espirito Santo, Brazil

Journal of Agricultural Science and Technology(A) 2013年第11期3卷 920-926页

作者： Maria da Penha Piccolo Ramos Francisca Carvalho Nascimento Neta Claudia Lficia de Oliveira Pinto Luciana Oliveira de Farifia Universidade Federal do Esplrito Santo UFES Sao Mateus 29930380 Brazil lnstituto Capixaba de Assistencia Tecnica Pesquisa e Extensao Rural Sao Mateus 29930380 Brazil empresa de pesquisa agropecuaria de minas gerais Epamig Vigosa 36570000 Brazil Universidade Estadual do Oeste do Parana Unioeste Cascavel 85819110 Brazil

In Brazil, milk production is a key sector for income generation, tax collection and much of the milk produced comes from family farms. The present study was aimed to assess the conditions of milk production on 30 farms in the city of S~ Mateus, to the North of the state of Espirito Santo, Brazil. Data were obtained through questionnaires sent to producers according to the legislation of the Brazilian Ministry of Agriculture. The questions included type of milking, hygiene practices and health status of milkers, mastitis control and source and others. Milking was manually done in all farms, and only 40,0% of milkers washed their hands and forearms before milking, and 13.0% used antiseptic solutions after washing. None of the farms performed the pre-dipping and post-dipping procedures. Control of mastitis was not performed in 94.0% of the farms and none of them performed the CMT test. A high degree of non-conformity was observed in the family farms. These data demonstrate the need for training farmers in good agricultural practices. This would contribute to achieving better quality milk, and ensure the sustainability of the segment in the Northern region of the state of Espirito Santo, Brazil.

关键词： Family farming manual milking raw milk dairy products sustainability.

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Influence of anaerobic fermentation and yeast inoculation on the viability,chemical composition,and quality of coffee

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Food Bioscience 2023年第1期51卷 316-324页

作者： Emerson Josue Martinez Jimenez Pamela Mynsen Machado Martins Ana Luiza de Oliveira Vilela Nadia Nara Batista Sttela dellyzete Veiga Franco da Rosa Disney Ribeiro Dias Rosane Freitas Schwan department of Food Science Federal University of LavrasLavrasMGBrazil department of Agriculture Federal University of LavrasLavrasMGBrazil department of Biology Federal University of LavrasLavrasMGBrazil empresa Brasileira de pesquisa agropecuaria Embrapa CafeBrasíliaDFBrazil Faculty of Technological Sciences National University of AgricultureThe road to Dulce Nombre de Culmíkm 215neighborhood El EspinoCatacamasHonduras

Microbial metabolites produced during fermentation migrate into the coffee and can influence the decrease in seed viability and coffee *** study evaluated the effects of physiological changes in seed viability on the sensory quality of the beverage using starter cultures through self-induced anaerobic fermentation(SIAF)in Coffea arabica *** natural and pulped *** yeasts were monitored by real-time polymerase chain reaction(qPCR).High-performance liquid chromatography(HPLC)detected citric,malic,and succinic acids in all fermented ***,lactic acid was mainly identified in those coffees processed by the SIAF *** compounds(40)were detected by gas chromatography-mass spectrometry(GC-MS).Alterations in physiological quality were identified,with decreased embryonic viability and cell membrane damage by tetrazolium and electrical conductivity *** fermented coffees obtained scores above 80 *** Torulospora delbrueckii yeast got the best score(86.50)in pulped coffee,and the Candida parapsilosis yeast received the highest score(85.90)in the natural coffee using the SIAF *** coffees were characterized by aromas and flavors of citrus,caramel,honey,chocolate,and *** coffee fermentation process with yeast inoculation affected the coffee bean viability but not the beverage’s sensory quality,indicating that the use of yeast starters by SIAF favors the production of specialty coffees with differentiated sensory characteristics.

关键词： Coffee fermentation Specialty coffees Seed physiological Yeast starter Sensory quality

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