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Pilosocereus gounellei (xique-xique) flour: Improving the nutritional, bioactive, and technological properties of probiotic goat-milk yogurt. In this study, we evaluate the technological, nutritional, and bioactivity effects on goat-milk yogurt of adding different concentrations of xique-xique flour: 1.0% (XY1%) and 2.0% (XY2%). The goat-mi... ... Repository: BDPA Publication year: 2022
Características sensoriais e aceitação de queijos caprinos como incentivo ao consumo de derivados de leite de cabra no Brasil. Resumo: Os produtores de queijo de cabra têm demandado por novas tecnologias para diversificar a oferta de produtos derivados do leite caprino, visando o aumento de seu consumo. Em virtude disso, o ob... ... Repository: BDPA Publication year: 2021
Effect of increased salt water intake on the production and composition of dairy goat milk. The high consumption of water by livestock is a major drawback from an environmental point of view. In addition, the fact that arid or semi-arid areas have water with high salinity can decrease the qu... ... Repository: BDPA Publication year: 2021
Validação e transferência da tecnologia do queijo coalho caprino maturado e defumado. As tecnologias de queijos caprinos desenvolvidos pela Embrapa visam ser transferidas aos produtores interessados em diversificar os derivados lácteos caprinos e atender à demanda da sociedade por novo... ... Repository: BDPA Publication year: 2018
Survival of Lactobacillus rhamnosus EM1107 in simulated gastrointestinal conditions and its inhibitory effect against pathogenic bacteria in semi-hard goat cheese. Abstract: This study evaluated the viability of Lactobacillus rhamnosus EM1107 incorporated in semi-hard goat cheese (Coalho) when exposed to simulated gastrointestinal conditions, as well as the inhi... ... Repository: BDPA Publication year: 2015
Avaliação in vitro do potencial probiótico de queijo coalho caprino adicionado de Lactobacillus rhamnosus. Resumo: Produtos probióticos são alimentos adicionados de culturas de micro-organismos que atuam como agentes tecnológicos e como agentes terapêuticos. Os alimentos são considerados como um veículo id... ... Repository: BDPA Publication year: 2014
Goat milk fat naturally enriched with conjugated linoleic acid increased lipoproteins and reduced triacylglycerol in rats. Abstract: Goat milk is source of different lipids, including conjugated linoleic acid (CLA). CLA reduces body fat and protect against cardiovascular diseases. In the present study fat from goat milk n... ... Repository: BDPA Publication year: 2014
Acceleration of reflex maturation and physical development in suckling rats: effects of a maternal diet containing lipids from goat milk. Objective: To investigate the effects of lipids from goat milk containing conjugated linoleic acids on body weight and reflex ontogeny of neonatal rats treated during the prenatal and suckling periods... ... Repository: BDPA Publication year: 2014
Diet with detoxified castor meal increase unsaturated fatty acids in goat milk and cheese. Abstract: By-products of industrial processes nutritionally rich as castor meal have been used as an energy source in feed for goats in order to increase the lipid characteristics of milk and dairy pr... ... Repository: BDPA Publication year: 2014
Produção e qualidade do leite de cabra no Brasil. Neste documento será feita uma caracterização da caprinocultura leiteira no Brasil e discutidos aspectos qualitativos com foco em oportunidades de crescimento sustentável para a cadeia. Repository: BDPA Publication year: 2013

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