The present work aimed to obtain and characterize edible films produced with liquid whey and cassava starch. The films were produced with different proportions of whey (63.75–67.50%) and cassava starch (7.50–11.25%) and characterized in relation to physical, thermal, and microstructural properties. The films showed reduced solubility with increasing concentrations of cassava starch, and those with the highest proportions of whey were more stable to thermal decomposition. The increase in concentration of cassava starch altered the microstructure of the films, making them more irregular and with an accumulation of matter. The production of biodegradable polymer blend films is an important step in the development of films for use in packaging, with the formulation of 67.50/7.50% whey/cassava starch being the best film for continued future work.

This investigation aimed to assess how the somatic cell count (SCC) impacts milk production and the physicochemical quality of milk, including the effects of centrifugation and microfiltration on SCCs and the yield of fresh cheese. Milk production was analysed at different somatic cell counts (SCCs) to observe how centrifugation and microfiltration affected the removal of SCs from the milk and the yield of fresh cheese. Tukey’s test was employed at a 5% significance level to compare the chemical composition of the milk, milk production, and fresh cheese yield when using microfiltered and/or centrifuged milk. Milk with an SCC of ≤200,000 somatic cells (SCs) per mL exhibited higher yields. Although centrifugation and microfiltration influenced milk fat content, total dry extract and SCC, they did not impact fresh cheese yield. It is important to note that these processes reduced the fat content and SCC, making skim milk a potential option for future research studies.

The chemical composition of Santa Inês sheep colostrum was evaluated, as well as chilled milk (zero to 240 hours) and frozen milk for up to 70 days. Results of chemical composition (fat, protein, casein, lactose, total and degreased dry extract) and colostrum somatic cell count (SCC) were presented descriptively. The results of chemical composition and SCC and total bacterial count (TBC) of chilled and frozen milk were evaluated in a completely randomized design, the repetition of milk collection days and the treatments of the times when the milk was chilled and frozen. The comparison of the quality averages of chilled and frozen milk was performed by Tukey test, with a probability of 5.0 %. Santa Inês sheep colostrum showed high protein and fat content, demonstrating a high source of nutrients for lamb nutrition. Santa Inês sheep’s milk can be stored for up to 240 hours without changes in chemical quality. Frozen milk from Santa Inês ewes for up to 70 days minus fat content; however, this form of milk preservation is viable. Refrigeration and freezing are alternatives that add value to the milk of Santa Inês ewes, but studies with previous preservation methods are necessary for greater quality assurance.

Objetivou-se avaliar os parâmetros físicos e químicos dos rizomas e farinhas de açafrão, determinação do melhor método de secagem dos rizomas de açafrão, avaliação da melhor farinha em relação a atividade antioxidante e percentual de compostos fenólicos, bem como, analisar a aceitabilidade e intenção de compra do iogurte grego adicionado de corante natural de açafrão e geleia de maracujá. Os rizomas de Cúrcuma longa L, foram higienizados, sanitizados, e analisados quanto ao comprimento, largura, peso e cor, então, foram processados e transformados em farinha. As farinhas foram submetidas as análises de cor, microscopia eletrônica de varredura, atividade antioxidante e compostos fenólicos totais. As farinhas foram submetidas a três tipos de secagem, em sol, estufa e micro-ondas. O conteúdo de fenólicos totais das farinhas de açafrão foi maior nas amostras secas ao sol e micro-ondas. A farinha utilizada como corante no iogurte grego foi a farinha de açafrão seca em micro-ondas devido ao melhor resultado da atividade antioxidante. Conclui-se que o método mais indicado para a secagem dos rizomas foi o método em estufa já em relação a atividade antioxidante foi o método em micro-ondas. O iogurte grego saborizado com geleia de maracujá e açafrão obteve boa aceitabilidade, desta forma, verificou-se que a substituição dos corantes sintéticos, por corantes naturais não afetou de forma negativa o sabor do mesmo.

This study aimed to determine drying curves of land saffron (Curcuma longa L.) rhizomes at different temperatures and ventilation conditions to adjust non-linear regression models, and to calculate effective diffusion coefficients and activation energies. Saffron rhizomes were randomly collected in natura with a hoe from the soil in Rio Verde, Goiás, Brazil. They were subsequently sized, sanitized, and sliced into 2.63 ± 0.1 mm thick sections. Rhizomes were dried in an oven with forced air ventilation at 45, 55, 65 and 75 °C for 18, 14, 10 and 9 hours, respectively. As the temperature increased, drying time was reduced. Consequently, moisture content also decreased, facilitating the drying process by decreasing the energy required to remove water molecules. Among the analyzed models, the Midilli model was best adjusted to the data under different drying air conditions. Effective diffusion coefficients (D) were 9.17 × 10-11, 13.33 × 10-11, 20.09 × 10-11, and 35.89 × 10-11 m2 s-1 at 45, 55, 65 and 75 °C, respectively, increasing with higher temperatures. Activation energy for liquid diffusion during drying was 21.186 kJ mol-1.

The inclusion of sensory analysis helps in the perception of acceptance of food consumption, some factors are identified with various methods, as in the present study, the objective was to evaluate the sensory and rheological properties of creamy curd obtained from pasta coagulated by acetic acid, citric and lactic. For sensory analysis, two steps were adopted, the first by surveying 32 descriptive terms of the attributes: appearance, aroma, texture and flavor, applying the Check-All-That-Apply method (CATA), in the second stage the acceptance tests were carried out for the attributes, determined by the structured hedonic scale of seven points and intention to purchase scale of five points. The applied methodologies made it possible to identify the most relevant attributes of the sensory properties of creamy curd. For the statistical data of the sensorial analyzes Cochran's Q test was used, determined by the p-Value at 5% of significance and correspondence analysis, performed by the computer program R (R Core Team version 3.6.3). Values of creamy curd were identified, which provided the results of 21 attributes.