Abstract The buffalo’s reproductive seasonality determines the decrease in milk and cheese production generating economic losses on the production system. Among various food process, we find the spray-dryer as an essential tool which helps food conservation. We achieved the milk powder in three replicates and each repetition processed 10 L of buffalo milk. After obtaining the final product, three samples (200 g) were packaged for each evaluated storage time (0, 30, 60, 90, 120 and 150 days at room temperature). In this context, we assessed the effects of drying buffalo’s milk by atomization (spray dryer) and storage time effects on the milk fat. We observed that the spray drying did not alter the fatty acid content and nutritional indices evaluated, except the ratio DHA / EPA. Also, the storage time did not change the lipid content (fatty acid) and nutritional indices assessed. The processing of buffalo milk by a spray dryer and the milk powder hermetically stored can be used as a strategy for mitigating the economic losses caused by reproductive seasonality.

RESUMO: Neste artigo discute-se a interdisciplinaridade e suas concepções, métodos e obstáculos, tanto na pesquisa científica quanto no ensino superior contemporâneo, levando-se em consideração uma relevante produção existente sobre o tema. Com o intuito de redimensionar e melhor compreender o debate atual sobre a interdisciplinaridade, as ideias dos principais teóricos, publicadas nos últimos cinco anos, são analisadas, apresentando conclusões sobre as concepções e os obstáculos que se configuram, hoje, como os mais relevantes na teoria e na prática interdisciplinar. Trata-se, pois, de uma revisão integrativa, de natureza descritiva. O destaque é dado, sobretudo, à multiplicidade de saberes interdisciplinares, derivados da complexidade do ser humano, do seu pensamento, da sua natureza e do mundo hodierno. Os resultados evidenciam, portanto, o caráter polissêmico da interdisciplinaridade, reafirmando a sua natureza dinâmica e reflexiva. Os obstáculos encontrados - institucionais, relacionados aos sujeitos e epistemológicos - revelam os desafios para a sua prática. Avançar é uma necessidade para as suas múltiplas possibilidades de realizações.

ABSTRACT: This article discusses interdisciplinarity and its conceptions, methods and obstacles, both in scientific research and in contemporary higher education, taking into account a relevant existing production on the subject. In order to resize and better understand the current debate on interdisciplinarity, the ideas of the main theoreticians published in the last five years are analyzed, presenting conclusions about conceptions and obstacles that are the most relevant in theory and in interdisciplinary practice nowadays. It is, therefore, an integrative review, of a descriptive nature. Particular emphasis is given to the multiplicity of interdisciplinary knowledge derived from the complexity of the human being, his thinking, his nature and the world today. The results show, therefore, the polysemic character of interdisciplinarity, reaffirming its dynamic and reflexive nature. The obstacles encountered - institutional, people-related, and epistemological - reveal the challenges to their practice. Moving forward is a necessity for its multiple achievement possibilities.

RESUMEN: Este artículo discute la interdisciplinariedad y sus concepciones, métodos y obstáculos, tanto en la investigación científica como en la enseñanza superior contemporánea, considerándose una producción relevante existente sobre el tema. Con el propósito de redimensionar y comprender mejor el debate actual sobre la interdisciplinariedad, se analizan las ideas de los principales teóricos, publicadas en los últimos cinco años, presentando conclusiones sobre concepciones y obstáculos que se configuran hoy como los más relevantes en la teoría y en la práctica interdisciplinar. Así, se trata de una revisión integradora de naturaleza descriptiva en la que se destaca, sobre todo, la multiplicidad de saberes interdisciplinares derivados de la complejidad del ser humano, de su pensamiento, de su naturaleza y del mundo moderno. Los resultados evidencian, por lo tanto, el carácter polisémico de la interdisciplinariedad reafirmando su naturaleza dinámica y reflexiva. Los obstáculos encontrados - institucionales, relativos a los sujetos, epistemológicos - revelan los desafíos para su práctica. Avanzar es una necesidad para sus múltiples posibilidades de realización.

Objetivou-se com este trabalho caracterizar os fornecedores de leite de um laticínio comercial localizado no Território de Identidade de Itapetinga por meio da aplicação de um questionário semiestruturado. Do total de 28 fornecedores foram entrevistados 17, estes estratificados em pequenos (até 50kg de leite/dia), médios (51 a 200kg de leite/dia) ou grandes (maior que 200kg de leite/dia). A análise dos dados foi realizada por meio de análises unidimensionais e análises não paramétricas e comparação de médias. Não foram observados pequenos fornecedores de leite. Dos entrevistados, 17,6% foram caracterizados como médios e 82,4% como grandes fornecedores de leite. O tempo médio na atividade leiteira variou entre 20 e 22 anos, respectivamente para grandes e médios fornecedores de leite. O agrupamento genético observado nos dois estratos foi o cruzamento Zebu X Taurinos, com produção média de 1.260kg/leite/lactação e 1.594kg/leite/lactação, respectivamente para os médios e grandes fornecedores. O período de lactação foi semelhante entre os estratos (274 dias). A idade ao primeiro parto variou entre 28 (médios) e 25 meses (grandes). O intervalo de partos foi de 406 dias (médios) e 480 dias (grandes). Todos os fornecedores entrevistados vacinavam seus animais contra febre aftosa. Apenas um fornecedor realiza o teste com tuberculina. Os sistemas de produção estudados apresentam deficiência no uso de tecnologias disponíveis e necessitam de planejamento para melhorar os indicadores zootécnicos.

This study aimed to characterize the dairy producers in Territory of Itapetinga region using a semi-structured questionnaire. Seventeen dairy producers were interviewed and stratified into: small (up to 50kg milk/day), medium (51 to 200kg of milk/day) and large (more than 200kg of milk/day). The data analysis was performed using one-dimensional analysis and nonparametric analysis. Small producers have not been identified. Of all dairy producers interviewed, 17.6% were characterized as medium and 82.4% as large dairy producers. The average time in dairy activity was 22 years to medium dairy producers and 20 years to large dairy producers. The herd genetic composition was crossbreed Zebu x Taurus. The average milk production was 1260kg/milk/lactation to medium dairy producers and 1594kg/milk/lactation to large dairy producers. The lactation period was 274 days to both strata. The age at first calving ranged from 25 to 28 months, respectively, to large or medium dairy producers. The calving interval was 406 days to medium dairy producers and 480 days to large producers. All interviewed dairy producers vaccine their herds against foot and mouth disease. Only one dairy producer realizes the tuberculin´s test. The production systems evaluated showed low use of technologies and require a strategic management to improve animal production.

To achieve proper recontouring of anterior and posterior teeth, to obtain optimal morphology during enamel stripping, it is important to be aware of dental anatomy. This study aimed at evaluating crown dimensions and proximal enamel thickness in a sample of 40 extracted sound, human, mandibular, second bicuspids (20 right and 20 left). Mesiodistal, cervico-occlusal and buccolingual crown dimensions were measured using a digital caliper, accurate to 0.01 mm. Teeth were embedded in acrylic resin and cut along their long axes through the proximal surfaces to obtain 0.7 mm-thick central sections. Enamel thickness on the cut sections was measured using a perfilometer. Comparative analyses were carried out using the Student's-t test (α= 5%). The mean mesiodistal crown widths for right and left teeth were 7.79 mm (± 0.47) and 7.70 mm (± 0.51), respectively. Mean cervico-occlusal heights ranged from 8.31 mm (± 0.75) on the right to 8.38 mm (± 0.85) on the left teeth. The mean values for the buccolingual dimension were 8.67 mm (± 0.70) on the right and 8.65 mm (± 0.54) on the left teeth. The mean enamel thickness on the mesial surfaces ranged from 1.35 mm (± 0.22) to 1.40 mm (± 0.17), on the left and right sides, respectively. On the distal surfaces, the corresponding values were 1.44 mm (± 0.21) and 1.46 mm (± 0.12). No significant differences were found between measurements for right and left teeth. However, enamel thickness was significantly greater on the distal surfaces, compared with the mesial surfaces.

Este trabalho foi realizado com o objetivo de avaliar as características físico-químicas, sensoriais e microbiológicas de bebidas lácteas elaboradas com leite de búfala e diferentes níveis de iogurte e soro lácteo. Foram desenvolvidas cinco formulações à base de leite de búfala, soro de queijo tipo frescal e iogurte. Os tratamentos foram: T1=10% leite, 10% soro e 80% iogurte; T2=10% leite, 20% soro e 70% iogurte; T3=10% leite, 30% soro e 60% iogurte; T4=10% leite, 40% soro e 50% iogurte; e T5=10% leite, 50% soro e 40% iogurte. Para o leite e soro, foram determinadas acidez titulável (°D), densidade a 15°C, gordura, EST e ESD. As bebidas lácteas foram avaliadas quanto aos parâmetros: pH, acidez titulável, gordura, proteína, viscosidade, cor (CIEL*a*b*), teste de aceitação sensorial com escala hedônica de cinco pontos, ordenação da preferência, enumeração de coliformes a 35 e 45°C e contagem de microrganismos mesófilos aeróbios. Os resultados obtidos, submetidos ao teste de ANOVA e teste de médias com nível de significância a 5%, revelaram que os níveis de soro influenciaram os valores de pH, acidez, gordura, proteína, viscosidade e L* das bebidas lácteas, enquanto as coordenadas de cromaticidade a* e b* não sofreram influência. As formulações com 10 e 20% de soro foram as mais aceitas no teste de aceitação sensorial, bem como na preferência pelos julgadores.

This research was carried out to evaluate the physical-chemical, microbiological and sensorial characteristics of dairy beverages elaborated with buffalo milk and different levels of yoghurt and whey. Five formulations were developed based on buffalo's milk, cheese whey and yogurt. The treatments were: T1=10% milk, 10% whey and 80% yoghurt; T2=10% milk, 20% whey and 70% yoghurt; T3=10% milk, 30% whey and 60% yoghurt; T4=10% milk, 40% whey and 50% yoghurt; T5=10% milk, 50% whey and 40% yoghurt. It was determined the acidity (°D), density at 15°C, fat, total solids (TS) and non-fat solids (SNF). The dairy beverage was evaluated on: pH, titratable acidity, percentages of fat and protein, viscosity, color (CIEL*a*b*), sensorial acceptance test with hedonic scale of five points and preference ordination, coliforms enumeration s at 35°C and 45°C, count of mesophilic aerobic microorganisms. The obtained results, submitted to ANOVA and Tukey Test with significance level of 5% revealed that the whey rates of the dairy beverage influenced pH, acidity, fat, protein, viscosity, L*, and water activity, while the chromaticity coordinates a* and b* did not suffer influence. The formularizations with 10% and 20% whey were the most accepted in the sensorial acceptance test, as well as in the preference of the judges.