O uso do soro lácteo como complemento na formulação de alimentos visando ao seu aproveitamento é uma alternativa para a obtenção de novos produtos. Neste trabalho, desenvolveram-se bebidas à base de soro oriundo de queijo coalho tipo A com frutas e hortaliças. Na formulação das bebidas, utilizaram-se diferentes proporções entre soro lácteo, frutas e hortaliças, com adição de 10% de açúcar. Seis bebidas foram formuladas e submetidas a um teste de preferência, e as três primeiras colocadas foram submetidas a um teste de aceitação sensorial. As três preferidas foram as bebidas sabor graviola, morango e goiaba. A bebida sabor graviola obteve aceitação com as melhores notas nos atributos sensoriais cor, sabor, aparência e qualidade global, seguida pela formulação de sabor morango, mas sem diferença significativa (P>0,05). A bebida sabor goiaba teve o diferencial no atributo odor e superou as bebidas sabor graviola e morango (P<0,05). Conclui-se que é viável a elaboração de bebidas à base de soro de queijo coalho com frutas.

The use of whey as complement in food formulation aiming it's an alternative for the attainment of new products. The aim of this work was developed a type A curd cheese whey derived drink with fruits and vegetables. On drink's formulation was used different ratios of whey, fruits and vegetables, with 10% of sugar. Six drinks were formulated and submited to a preference test. The three best drinks were submitted to a acceptance test. The three best drinks were graviola, strawberry and guava flavours. The graviola one had the greater acceptability with best grades in color's sensory attributes, flavor, appearance and overall quality, following the strawberry flavor, but without significant difference (P<0,05). The guava dink had it's differential on scent character, overcoming the graviola and strawberry drinks (P<0,05). In conclusion we can say that whey-based drink with fruits is viable.

Realizaram-se avaliações bacteriológicas da matéria-prima utilizada na elaboração de um produto cárneo caprino tipo hambúrguer defumado, antes e após sanitização. A carne foi tratada por aspersão, com uma solução de ácidos orgânicos contendo 2% de ácido acético, 1% de ácido lático, 0,25% de ácido cítrico e 0,1% de ácido ascórbico, e armazenada sob refrigeração. As análises bacteriológicas foram realizadas no dia 0 e aos 7 e 14 dias após defumação. Na carne, no dia 0, a contagem de coliformes fecais estava acima do limite permitido pela legislação vigente, mas sete dias após a sanitização, esse parâmetro estava dentro dos limites permitidos. No produto final todos os parâmetros bacteriológicos encontraram-se dentro dos padrões higiênico-sanitários.

In order to obtain a safe goat smoked hamburger, bacteriological analysis of the raw material was performed before and after sanitation. Meat was sprayed with a solution of organic acids containing 2% acetic acid, 1% lactic acid, 0.25% citric acid and 0.1% ascorbic acid and, after that, stored under refrigeration. Bacteriological analysis was carried out on days 0, 7 and 14 after goat smoked hamburger processing. In meat, on day 0, the fecal coliform count was above legal limits, but on day 7 after sanitation this parameter was these limits. In the final product, all the results of the bacteriological parameters were according to the sanitary-hygienic standards.

Fifteen field trials were carried out between 1997 and 2001 in the IXth Region of Southern Chile, with the purpose of evaluate the effectiveness of different seed fungicides on take-all disease (Gaeumannomyces graminis var. tritici) of wheat (Triticum aestivum L.), under artificial inoculation. A number of the trials were conducted in previously sterilized soil and the others in natural soil. The results indicated that the active ingredients triticonazole in 12 out of 15 field trials and applied at a rate of 120 g a.i. 100 kg-1 of seed, triadimenol in 8 out of 13 field trials at a rate of 30 g a.i. 100 kg-1 of seed, and silthiofam in a single field trial at a rate of 25-31.25 g a.i. 100 kg-1 of seed were effective in delaying and/or diminishing managed to delay and/or diminish the infection caused by this pathogen, which translated into a significant increase in yield and grain quality, in comparison to the untreated control. A fourth disinfectant, fenbuconazole, at a dosage of 24-30 g a.i 100 kg-1 of seed, was able to diminish the damage caused by the infection, but to a lesser extent. On the contrary, active ingredients like difenoconazole and benomyl did not reduce the infection nor the damage caused by take-all infection.

Quince ensayos de campo fueron realizados entre los años 1997 y 2001, en la IX Región de Chile, con el propósito de evaluar la efectividad de diferentes desinfectantes de semilla en la disminución del daño causado por la pudrición radical (Gaeumannomyces graminis var. tritici) del trigo (Triticum aestivum L.), bajo condiciones de inoculación artificial. Parte de los ensayos se realizaron en suelo previamente esterilizado, y otros en suelo natural. Los resultados obtenidos permitieron determinar que los ingredientes activos triticonazole, en 12 de 15 ensayos y en dosis de 120 g i.a. 100 kg-1 de semilla, triadimenol en 8 de 13 ensayos y dosis de 30 g i.a. 100 kg-1 de semilla, y silthiofam en una única evaluación y en dosis de 25-31,25 g i.a. 100 kg-1 de semilla, lograron retardar y/o disminuir la infección causada por este patógeno, lo cual se tradujo en un aumento significativo del rendimiento y la calidad del grano, en comparación al testigo sin desinfectante. Un cuarto desinfectante, fenbuconazole, en dosis de 24-30 g i.a. 100 kg-1 de semilla, logró disminuir el daño causado por la enfermedad, pero en un nivel inferior a los anteriores. Por el contrario, los ingredientes activos difenoconazole y benomil, no lograron disminuir la infección ni el daño causado por la enfermedad.