Abstract This work aimed to characterize the production system of artisan cheese makers in Currais Novos, in the state of Rio Grande do Norte (RN), thereby assessing the existence of a production standard and helping to create a region with a recognized geographical indication. Eleven artisanal cheese makers were visited, and a structured interview was conducted. The results showed that all the cheese makers work with raw milk; they all have a health record, and 64% need to be aware of the specific legislation. They are considered family cheese makers, as the owner or spouse comprises 82% of the production. They have been in business for less than 11 years (54%), and all of them use industrial rennet and add boiling water and salt to make the Coalho cheese. All the establishments use a wood-fired oven to cook the butter cheese in stainless steel pots (75%), and stir it with wooden spatulas (50%). With the right policies and investment, there is room for improvement in the cheese-making system, possible growth, and recognition of the activity as traditional and peculiar. Novos RN, RN , (RN) indication visited conducted milk record 64 legislation 82 1 54%, 54 54% (54%) woodfired wood fired 75%, 75 75% (75%) 50%. 50 50% . (50%) investment cheesemaking making growth peculiar (RN 6 8 5 (54% 7 (75% (50% (54 (75 (50 (5 (7 (

Abstract The objective of this study was to present information on the impacts resulting from Covid-19 on the artisanal coalho cheese production chain about: access to information; socioeconomic; income and government support; healthcare. The interviews were conducted using the Google Forms tool, with milk and artisanal coalho cheese producers in Rio Grande do Norte, Brazil. The producers obtained a lot of information transmitted on television (66%); the majority to adhere to health protocols. There was instability in the production, with an initial need to reduce production resulting from prohibitive measures to trade. The level of demand with regard to the consumer market increased with the quality of milk and cheeses. An allegation of lack of support from the government to maintain the activity was also verified in 78.7% of the interviewees, but 83% had resorted to emergency aid. Therefore, it can be concluded that the challenges imposed by the pandemic are not just sanitary. The study confirmed the need to restructure public services and policies. These results can provide compelling evidence about the rural context in the country.

Abstract Introduction Despite the results of epidemiological and psychometric studies reporting comparable levels of tobacco dependence among males and females, some clinical studies have detected disparities. Some smoking cessation studies based on clinical setting programs reported poorer outcomes among women than men. Methods This retrospective cohort study aimed to compare treatment success and retention between men and women on a smoking cessation program (n = 1,014) delivered at a CAPS-AD unit in Brazil. The psychological intervention lasted 6 weeks for each group of 15 patients. Each patient had to participate in weekly group cognitive-behavioral therapy (CBT) sessions and individual medical appointments during this period. These appointments were focused on the possibility of prescribing pharmacological treatment (i.e., nicotine replacement therapy, bupropion, or nortriptyline) as adjuvants to group therapy. Results The women had lower smoking severity at baseline, more clinical symptoms, and lower prevalence of alcohol and drug use disorders and were older than the men. Females had significantly higher levels of success (36.6% vs. 29.7%) and retention (51.6% vs. 41.4%) than males. Sensitivity analysis showed that female gender was significantly associated with both retention and success, among those without drug use disorders only. Conclusion Depending on the smoking cessation setting (i.e., low and middle-income countries and mental health and addiction care units), females can achieve similar and even higher quit rates than males. Previous drug use disorder was an important confounding variable in the gender outcomes analyses. Future studies should try to replicate these positive smoking cessation effects of CBT-based group therapy plus pharmacotherapy in women. disparities n 1,014 1014 1 014 CAPSAD CAPS AD Brazil patients cognitivebehavioral cognitive behavioral CBT (CBT period i.e., ie i e (i.e. bupropion nortriptyline baseline symptoms 36.6% 366 36 (36.6 vs 29.7% 297 29 7 51.6% 516 51 (51.6 41.4% 414 41 4 only middleincome middle income units, units , units) analyses CBTbased 1,01 101 01 i.e. (i.e 36.6 3 (36. 29.7 2 51.6 5 (51. 41.4 1,0 10 0 i.e 36. (36 29. 51. (51 41. 1, (3 (5 (

Abstract Cheese production such as mozzarella is affected by several factors including the processing technology (e.g., cuts, fermentation, curd stretching), as well as quantity and quality of raw materials and other ingredients. The aim of this study was to investigate the relationship between mozzarella cheese yield and buffalo milk composition, processing factors, and losses of whey constituents using polynomial regression and adjusted R2. All regression coefficients associated with each explanatory variable were significantly different from zero. The models explained an average of 99% of the variation in the dataset. The regression models showed that the concentration of milk components (e.g., fat, protein, casein, lactose, total solids), somatic cell score, age and acidity of the starter culture, time between curd cuts, and percentage of lost whey constituents highly influenced the mozzarella cheese yield. The buffalo dairy industry should focus on rigorous control of milk quality and processing factors to standardize and optimize mozzarella cheese yield efficiency.

Abstract The aims were to evaluate the effect of breed on the genetic polymorphism kappa-casein, physicochemical composition of milk and Coalho cheese, and on cheese yield; and to evaluate the effect of different periods of storage on sensorial acceptance of the Coalho cheese obtained from milk of Guzerat, Gyr and Sindi cows. Twenty (20) cows of Zebu breeds were selected, from which it was obtained the frequency values of the genetic polymorphism kappa-casein. Milk were submitted to fat, protein, lactose, non-fat solids and total solids, electrical conductivity analysis and somatic cell count. Cheeses were submitted to fat, protein, total solids, pH, moisture and yield (g TS/L) analysis. Attributes appearance, aroma, texture and flavor were judged at the 1st, 25th and 46th day of storage. There was a total frequency of 0.70 for genotype AA, 0.30 for genotype AB. There was no significant difference in milk composition among the studied breeds. However, there were differences in the physicochemical composition (with the exception of the protein) and the yield of the cheeses, but all the breeds showed a similar real yield. It was found effect of the storage period on the cheeses sensory attributes in the different breeds, with the exception of the appearance. The milk of the Guzerat, Gyr and Sindi breeds constitute an excellent raw material for the production of curd cheese and ensures a satisfactory sensorial acceptance of the product at the 1st, 25th and 46th days of storage.

Resumen Los objetivos fueron evaluar el efecto de la raza sobre el polimorfismo genético de la kappa-caseína, la composición fisicoquímica de la leche y del queso Coalho, y el rendimiento del queso, así como evaluar el efecto de diferentes periodos de almacenamiento sobre la aceptación sensorial del queso Coalho obtenido a partir de leche de vacas Guzerat, Gyr y Sindi. Se seleccionaron veinte (20) vacas de razas cebú y se obtuvieron sus valores de frecuencia del polimorfismo genético de la kappa-caseína. La leche se sometió a un análisis de grasa, proteína, lactosa, sólidos no grasos y sólidos totales, conductividad eléctrica y cuenta de células somáticas. Los quesos se sometieron a análisis de grasa, proteína, sólidos totales, pH, humedad y rendimiento (g ST/L). Se evaluaron los atributos apariencia, aroma, textura y sabor en los días 1, 25 y 46 de almacenamiento. La frecuencia total fue de 0.70 para el genotipo AA y 0.30 para el genotipo AB. No hubo diferencias significativas en la composición de la leche entre las razas estudiadas. Sin embargo, hubo diferencias en la composición fisicoquímica (exceptuando la proteína) y el rendimiento de los quesos; pero todas las razas mostraron un rendimiento real similar. El periodo de almacenamiento tuvo efectos observables sobre los atributos sensoriales de los quesos en las diferentes razas, con la excepción de su apariencia. La leche de las razas Guzerat, Gyr y Sindi constituye una excelente materia prima para la producción de cuajada y garantiza una aceptación sensorial satisfactoria del producto a los días 1, 25 y 46 de almacenamiento.

Abstract Our aim was to evaluate the sensorial acceptance and consumption intent of pasteurized milks and coalho cheeses produced with milk with low (80,000 cells/mL) and high (480,000 cells/mL) somatic cell count (SCC) level. Low SCC pasteurized milk (LCC) obtained statistically higher scores on the aroma, consistency, flavor and overall liking attributes in comparison with high SCC pasteurized milk. LCC mean scores for all attributes were statistically higher than high SCC Coalho Cheese. High SCC in raw milk has a detrimental effect on the quality of pasteurized milk and coalho cheeses as it presented lower sensory acceptance, failing to meet the consumer’s desired expectations.

Abstract The objective of this study was to evaluate the influence of the milking method, the storage conditions and the SCC (Somatic Cell Count) increase on the quality of raw milk. Monthly evaluations were performed out over a year in 21 tanks by monitoring the refrigeration temperature and the storage time of the milk in the tank. The tanks were grouped into three temperature levels. Milk storage time intervals were established in each tank: up to 24 h of storage; between 24 and 48 h; and above 48 h. The effect of SCC on the composition was evaluated in three categories: Low SCC; Medium SCC; High SCC. In the analyzed period, 10.8 % presented low SCC, followed by 46.5 % with medium SCC, while 42.7 % had high SCC. There was a positive correlation between SCC and protein, and a negative correlation between SCC and lactose. It is concluded that the milking method does not influence the microbial contamination of the milk; however, longer storage time and increased temperature influenced an increase in microorganism counts in milk. In evaluating the hygienic/sanitary quality of the milk, 42.7 % had high SCC and the total bacterial counts presented values above the values recommended by legislation.

Resumen Las condiciones del ordeño y almacenamiento pueden afectar a la calidad de la leche cruda. Se hizo una evaluación de la influencia del método de ordeño, las condiciones de almacenamiento y el aumento en el recuento de células somáticas (RCS) en la calidad de la leche cruda. Se realizaron evaluaciones mensuales durante un año en 21 tanques mediante el monitoreo de la temperatura de refrigeración y el tiempo de almacenamiento de la leche en el tanque. Los tanques se agruparon en tres rangos de temperatura. Se establecieron intervalos de tiempo de almacenamiento de leche en cada tanque: hasta 24 h; de 24 a 48 h; y más de 48 h. El efecto de RCS sobre la composición se evaluó en tres categorías: RCS bajo; RCS intermedio; y RCS alto. En el período analizado, solo el 10.8 % de los tanques tuvieron un RCS bajo, el 46.5 % tuvieron uno intermedio, y el 42.7 % uno alto. Hubo una correlación positiva entre el RCS y el nivel de la proteína, y una correlación negativa entre el RCS y el nivel de la lactosa. Los resultados indican que el método de ordeño no influye en la contaminación microbiana de la leche. En contraste, un mayor tiempo de almacenamiento y el aumento de la temperatura causaron un aumento en el RCS y el conteo microbiano total. Las prácticas de higiene en los hatos y los tanques estudiados requieren de mejoramiento, ya que el 42.7 % de los tanques presentaron un RCS alto y los conteos bacterianos totales presentaron valores superiores a los recomendados por la legislación.

RESUMO O estudo teve como objetivo avaliar o enraizamento e alguns caracteres fisiológicos em estacas de Lantana camara L. (Verbenaceae) em diferentes concentrações de ácido indolbutírico (AIB) e sua associa- ção com os fungos micorrízicos arbusculares (FMA) Claroideoglomus etunicatum (W.N. Becker & Gerd.) C. Walker & A. Schüssler e Gigaspora albida N.C. Schenck & G.S. Sm. Utilizou-se o delineamento experimental inteiramente casualizado em esquema fatorial 3 × 3 com três repetições, sendo o primeiro fator composto pelos FMA e o segundo fator pelas doses de AIB (0; 1,0 e 1,5 mg.mL-1). Os resultados mostraram que a presença de FMA no substrato, assim como o AIB, isolados ou de forma interativa estimulam o enraizamento e alguns caracteres fisiológicos de estacas de L. camara.

ABSTRACT The objective of this study was to evaluate the rooting and some physiological characteristics of Lantana camara L. (Verbenaceae) stakes in different concentrations of indolebutyric acid (IBA) and its association with the arbuscular mycorrhizal fungi (AMF) Claroideoglomus etunicatum (W.N. Becker & Gerd.) C. Walker & A. Schüssler e Gigaspora albida N.C. Schenck & G.S. Sm. The experimental design was completely randomized in a 3x3 factorial scheme with three replicates, where the first factor was the AMF and the second factor by doses of IBA (0; 1.0 and 1.5 mg .mL-1). The results showed that the presence of AMF in the substrate, as well as the IBA, isolated or in association stimulates the rooting and some physiological characters of L. camara cuttings.

Abstract Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the milk composition usage, factors involved in the production process, use of raw materials and cheese yield. Was monitored the Mozzarella yield (MY), milk composition, manufacturing of Mozzarella cheese and recovery of whey constituents of 30 lots of Mozzarella cheese in a dairy brazilian industry. Overall, processing reached an adequate MY for this type of cheese, being below 5.0 L kg-1. We find values of 5.93 ± 1.87; 34.97 ± 2.70; 33.39 ± 2.85; 95.04 ± 4.18; 44.02 ± 2.00; and 66.82 ± 3.36 respectively for recovery of fat, protein, casein, lactose, total solids and solids-not-fat in whey. The milk used by the dairy industry had satisfactory physicochemical characteristics. The manufacturing of Mozzarella cheese was efficient.

Abstract This literature review discusses the concepts and factors that influence industrial cheese yield and compiles the latest studies conducted in Brazil involving this theme. In seeking to support managerial decision-making, cheese yield can be measured at the end of processing or estimated prior to this. In research and industry, measuring and estimating yield can be evaluated under the effect of processing, from different proportions and characteristics of ingredients (mainly milk quality), to processing factors involving the steps of the actual production (handling of the raw material and the curd coagulation conditions, salting, maturation, etc.) and the equipment. The number of Brazilian studies that have sought to answer questions about this topic in recent years was reasonable. The vast majority of them considered yield in its most basic aspect, which is obtained by measuring what was produced. Few studies used the perspective of prediction, indicating that there is room for a more empirical approach that allows for obtaining other types of answers regarding efficiency in the production of cheese, and which is shown as an opportunity for Brazilian research to advance.

Abstract Adverse reactions to food intake have very diverse etiology and symptomatology. Regarding milk, its food allergy is presented as lactose intolerance, the sugar in milk, or allergy to milk protein. Despite having different symptomatology, confusions among allergic conditions to dairy and its mediators are common. Milk protein allergy originates from protein components present in milk, causing reactions to either the protein fractions in emulsion (caseins) or in whey (milk albumin). The allergic reaction is type IV mediated by T lymphocytes. The allergic reaction produces severe cellular damage and it triggers physical, mental and emotional symptomatology that may vary in time, intensity and severity. Lactose intolerance is originated by total or partial absence of the enzyme that digests this disaccharide. Lactose intolerance can be primary or congenital and secondary; the former being more rare and severe, the latter being more common. Lactase deficiency can be diagnosed by symptoms associated with cramping and diarrhea. Thus, the objective of this study was to conduct a review of available literature on cow’s milk protein allergy and lactose intolerance.

Alecrim da Chapada (Lippia gracilis Schauer) é considerada uma planta rica em óleo essencial e possui atividade antimicrobiana comprovada, devido aos monoterpenos fenólicos carvacrol e timol. O objetivo deste trabalho foi avaliar o efeito in vitro do óleo essencial e dos extratos etanólicos de raízes e folhas de L. gracilis no controle do fungo Monosporasccus cannonballus, causador do colapso do meloeiro. O extratos foram testados nas concentrações de 2500, 5000 e 7500 ppm e o óleo essencial de L. gracilis foi avaliado nas concentrações 255, 340 e 425 ppm tendo também um controle positivo com o fungicida comercial Captan(r) e um negativo apenas com meio BDA (batata, dextrose, ágar). Discos de micélio com 3 mm de diâmetro foram inoculados no centro de placas de Petri e as medições do crescimento micelial do fungo foram realizadas 48 horas após a montagem do experimento. Verificou-se que o óleo essencial de L. gracilis nas três concentrações testadas foi eficiente para o controle do fungo, com percentuais de inibição de 100%, em comparação ao tratamento com o controle negativo (0%) que não apresentou inibição. O extrato radicular, nas concentrações de 5000 e 7500 ppm e o extrato foliar na concentração de 7500 ppm também proporcionaram um percentual de inibição de 100%.

"Alecrim da Chapada" (Lippia gracilis Schauer) is a plant which is considered to be rich in essential oil and proven to have antimicrobial activity due to the phenolic monoterpenes carvacrol and thymol. The aim of this study was to evaluate the in vitro effect of essential oil and ethanol extracts from roots and leaves of L. gracilis on the control of the fungus Monosporasccus cannonballus, the causal agent of melon collapse. The extracts were tested at the concentrations 2500, 5000 and 7500 ppm and L. gracilis essential oil was evaluated at the concentrations 255, 340 and 425 ppm; there was also a positive control with the commercial fungicide Captan(r) and a negative control only with PDA medium (potato, dextrose, agar). Mycelium discs of 3mm diameter were inoculated in the center of Petri plates and measurements of mycelial growth were performed at 48 hours after the establishment of the experiment. L. gracilis essential oil, at the three tested concentrations, was effective in controlling the fungus, showing inhibition percentages of 100%, compared to the treatment with the negative control (0%), which showed no inhibition. The root extract, at concentrations 5000 ppm and 7500 ppm, and the leaf extract, at a concentration of 7500 ppm, also provided inhibition percentage of 100%.