RÉSUMÉ
Bartholin glands are greater vestibular glands and are located on either side of the vaginal opening. They are mainly homologous to the bulbourethral or cowper抯 gland in males. These two pea-sized glands secrets mucus which is essential for vaginal lubrication. Bartholin gland cysts are one of the most frequent fluid-filled masses developing in the vulval area. They may develop as cysts first without symptoms, but if left untreated, they can be infectious and can lead to surgical corrections. The incidence rate of Bartholin gland cysts and abscesses is 0.5 per 1000 people per year. In women, it mainly affects aging between 35 and 50 years. The cysts formed due to blockage of the Bartholin gland duct, which further causes retention and cystic dilation. Mainly, the disease happens due to sexually transmitted infections. Needle aspiration, incision, and drainage are the easiest and most reliable treatment options, but they are not carried out due to their high recurrence rate. This Bartholin gland cyst can interfere with the quality of life as the person can suffer discomfort in walking, difficulty in sitting and walking, and discomfort during intercourse. Most of the Bartholin抯 gland cysts are also caused by the microorganisms that infect the perineal area. However, Bartholin抯 cyst occurs in nulliparous women of childbearing age. Women in the reproductive age group should get counselling regarding the disease to take better precautionary measures to tackle the condition.
RÉSUMÉ
Três procedimentos foram adotados na elaboração de queijo de minas frescal: fabricação tradicional, com adição de ácido lático e com Lactobacillus acidophilus. As amostras dos queijos foram analisadas quanto à composição e, durante o período de estocagem de 30 dias, quanto à acidez - pH e acidez titulável - e contagem de L. acidophilus. A análise sensorial foi realizada por métodos sensoriais afetivos. A composição dos queijos nos diferentes procedimentos apresentou-se de acordo com os padrões esperados, com exceção do teor de gordura, que foi maior no queijo com adição de ácido lático. Durante a armazenagem, ocorreu aumento da acidez titulável em todos os procedimentos. A contagem de L. acidophilus foi acima de 10(8)UFC/g, caracterizando populações suficientes para classificar o queijo como alimento probiótico. Na análise sensorial, o de queijo de minas com a adição do probiótico foi o preferido pelos julgadores. O queijo de minas frescal foi apropriado para incorporação do probiótico, e o uso de L. acidophilus melhorou a qualidade sensorial e não alterou os parâmetros físico-químicos.
Minas frescal cheese was produced in three different procedures: traditional manufacturing; with the addition of lactic acid; and with Lactobacillus acidophilus. Cheeses samples were analyzed for composition, and during the stock period of 30 days for acidity and L. acidophilus count. The sensory analysis was carried out through sensory affective methods. The composition of cheeses in different treatments presented results in accordance to the standards expected for the product, except for fat content, which was higher in cheese with the addition of lactic acid. During the stock period, an increase of titulable acidity in all treatments was observed. The L. acidophilus count was above 10(8)UFC/g, characterizing sufficient population to classify the cheese as a probiotic food. At the sensory analysis, it was attested that the cheese which had the addition of probiotic was preferred among the tasters. The Minas Frescal cheese was appropriate for incorporation of probiotic and the use of L. acidophilus in cheese improved the sensory quality and did not alter the physicochemical parameters.