Efeito do mês de produção sobre a composição química do leite de ovelhas de raça Merino da Beira Baixa e cabras de raça Charnequeira.
Type
masterThesis
Creator
Identifier
202734340
Title
Efeito do mês de produção sobre a composição química do leite de ovelhas de raça Merino da Beira Baixa e cabras de raça Charnequeira.
Contributor
Rodrigues, António Manuel Moitinho Nogueira
Subject
MilkoScan
Leite
Raça autóctone
Merino da Beira Baixa
Charnequeira
Milk
Native
Domínio/Área Científica::Ciências Agrárias
Leite
Raça autóctone
Merino da Beira Baixa
Charnequeira
Milk
Native
Domínio/Área Científica::Ciências Agrárias
Date
2021-06-22T10:22:24Z
2021-06-22T10:22:24Z
2020
2021-06-22T10:22:24Z
2020
Description
O leite sempre foi considerado um produto de alto valor biológico e encarado como o primeiro alimento que consumimos, o qual permanecerá na nossa cadeia alimentar ao longo de toda a vida. Este trabalho tem como objetivo principal dar a conhecer resultados práticos do efeito do mês de produção sobre a composição química do leite de ovelhas de raça Merino da Beira Baixa e cabras de raça Charnequeira. O equipamento Milko-ScanTM (133B da Foss®) foi utilizado para fazer todas as análises às amostras de leite cujos resultados foram utilizados neste trabalho. Através deste trabalho, em que foram analisadas amostras de leite de ovelhas de raça autóctone Merino da Beira Baixa e de cabras de raça autóctone Charnequeira, foi possível perceber como evolui a composição do leite ao longo dos meses de ordenha e nos 5 anos em análise (2016 a 2020), relacionando-os com as condições de temperatura e pluviosidade verificadas durante os meses em que houve recolha de amostras de leite (janeiro a junho). Os resultados obtidos para o leite de cabra Charnequeira permitem afirmar que o valor energético e os constituintes sólidos deste tipo de leite são significativamente menores do que o leite de ovelhas de raça MBB. Relativamente ao leite de ovelha de raça MBB conclui-se que o mês de produção influenciou negativamente os teores em gordura, lactose e ST do leite. Devido ao maior teor em ST do leite, os melhores meses para transformar o leite de ovelhas de raça MBB em queijo são os meses de janeiro, abril e maio, meses em que o leite tem maior potencial rendimento queijeiro. Os resultados obtidos para o leite de cabra Charnequeira permitem afirmar que o mês de produção influenciou a composição química do leite. De janeiro a junho verificou-se uma sucessiva diminuição do valor energético e dos teores em gordura, proteína, lactose, sólidos não gordos e sólidos totais do leite afetando, também, o potencial rendimento queijeiro.
Abstract : Milk has always been considered a product of high biological value and seen as the first food we consume and which will remain in our food chain throughout our lives. The main objective of this work is to show practical results about the effect of the month of production on the chemical composition of the milk of Merino da Beira Baixa sheep and Charnequeira goats. The Milko-ScanTM equipment (133B from Foss®) was used to make all the analyses to the milk samples whose results were used in this work. Through this work, in which samples of milk from ewes of native breed Merino da Beira Baixa and goats of native breed Charnequeira were analyzed, it was possible to understand how the composition of the milk evolves during the months of milking and in the 5 years under analysis (2016 to 2020), relating them to the conditions of temperature and rainfall verified during the months in which milk samples were collected (January to June). The results obtained for Charnequeira goat milk allow us to affirm that the energetic value and the solid constituents of this type of milk are significantly lower than the milk of sheep of MBB breed. Regarding MBB sheep's milk, it was concluded that the month of production had a negative influence on the levels of fat, lactose and ST in the milk. Due to the higher ST content of milk, the best months to transform the milk of MBB ewes into cheese are the months of January, April and May, months in which milk has the greatest potential cheese yield. The results obtained for Charnequeira goat milk allow us to state that the month of production influenced the chemical composition of the milk. From January to June, there was a successive decrease in the energy value and in the levels of fat, protein, lactose, non-fat solids and total milk solids, also affecting the potential cheese yield.
Abstract : Milk has always been considered a product of high biological value and seen as the first food we consume and which will remain in our food chain throughout our lives. The main objective of this work is to show practical results about the effect of the month of production on the chemical composition of the milk of Merino da Beira Baixa sheep and Charnequeira goats. The Milko-ScanTM equipment (133B from Foss®) was used to make all the analyses to the milk samples whose results were used in this work. Through this work, in which samples of milk from ewes of native breed Merino da Beira Baixa and goats of native breed Charnequeira were analyzed, it was possible to understand how the composition of the milk evolves during the months of milking and in the 5 years under analysis (2016 to 2020), relating them to the conditions of temperature and rainfall verified during the months in which milk samples were collected (January to June). The results obtained for Charnequeira goat milk allow us to affirm that the energetic value and the solid constituents of this type of milk are significantly lower than the milk of sheep of MBB breed. Regarding MBB sheep's milk, it was concluded that the month of production had a negative influence on the levels of fat, lactose and ST in the milk. Due to the higher ST content of milk, the best months to transform the milk of MBB ewes into cheese are the months of January, April and May, months in which milk has the greatest potential cheese yield. The results obtained for Charnequeira goat milk allow us to state that the month of production influenced the chemical composition of the milk. From January to June, there was a successive decrease in the energy value and in the levels of fat, protein, lactose, non-fat solids and total milk solids, also affecting the potential cheese yield.
Access restrictions
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Language
por
Comments