No abstract

The effectiveness of the anaerobic treatment of effluent from a swine and bovine slaughterhouse was assessed in two sets of two-phase anaerobic digesters, operated with or without temperature control. Set A, consisting of an acidogenic reactor with recirculation and an upflow biological filter as the methanogenic phase, was operated at room temperature, while set B, consisting of an acidogenic reactor without recirculation and an upflow biological filter as the methanogenic phase, was maintained at 32°C. The methanogenic reactors showed COD (Chemical Demand of Oxygen) removal above 60% for HRT (Hydraulic Retention Time) values of 20, 15, 10, 8, 6, 4, and 2 days. When the HRT value in those reactors was changed to 1 day, the COD percentage removal decreased to 50%. The temperature variations did not have harmful effects on the performance of reactors in set A.
Avaliou-se a eficiência do tratamento anaeróbio de efluente de matadouro de suínos e bovinos em dois conjuntos de biodigestores anaeróbios de duas fases, operados com e sem controle de temperatura. O conjunto A, formado por um reator acidogênico com recirculação e um filtro biológico de fluxo ascendente, foi operado a temperatura ambiente e o conjunto B, formado por um reator de fluxo ascendente e um filtro biológico de fluxo ascendente, foi mantido a 32°C. Os reatores metanogênicos apresentaram remoção de DQO acima de 60 % para os TRHs de 20, 15, 10, oito, seis, quatro e dois dias. Quando o TRH destes reatores foi mudado para um dia observou-se uma queda da porcentagem de remoção de DQO para 50 %. As variações de temperatura parecem não ter prejudicado o desempenho dos reatores do conjunto A

-The objective of this study was to evaluate the effect of temperature-humidity index (THI) on the milk coagulation properties of Holstein-Friesian dairy cattle from northeast part of Italy. A total of 592 individual milk samples from six dairy herds were evaluated. The milk coagulation properties traits analysed were milk rennet coagulation time and curd firmness, as well as the fat, protein, and casein contents, pH, milk aptitude to coagulate (IAC), and the somatic cell count. The THI was determined during the periods of sample collection. The THI results showed that values of up to 75 did not significantly change the IAC values; however, when the THI values were above 75, the IAC decreased significantly. The control of THI can be used to guarantee appropriate milk coagulation properties.

No abstract

Santo Giorno cheese, obtained from raw milk and selected autochthonous starters, is emerging as the newest typical food product from the Southwestern region of Paraná, Brazil. The objective of this study was to evaluate the acceptance of the cheese with two ripening times of 60 and 180 days, produced in two dairy factories, testing two starters and two preservatives. Subjective sensory evaluation was applied using 129 consumers and hedonic scales for the attributes and for purchasing intent. A questionnaire involving the rate of cheese consumption was also used. The results suggested good reproducibility of the cheese preparation by the dairy factories, with no significant differences between the type of preservative used and the suitability of the two types of starter tested. An inverse relationship between hedonic scores for attributes (appearance, color, odor, texture, flavor) and ripening time was observed, except for texture. By applying multinomial logistic regression and a box plot analysis, a significant effect of age on cheese purchasing intent was verified, with a mean acceptance rate of 87.8% for 60 days ageing and 81.8% for 180 days ageing. Results revealed a possible Santo Giorno cheese public of older consumers who had a cheese consuming habit.