Artisan minas cheese of Serro: proteolysis during ripening. [PDF]
Heliyon, 2020 The Artisan Minas Cheese (AMC) is the oldest and most traditional Brazilian cheese, it is produced in several regions of the state of Minas Gerais, such as the Serro region. The most striking features of the AMC-Serro are the use of raw milk and natural bacteria from the whey, popularly known as pingo, as well as the use of the rind washing process ...
Carneiro JO +4 more
europepmc +5 more sources
Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese. [PDF]
Braz J Microbiol, 2015 Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation.
Martins JM +5 more
europepmc +6 more sources
A study of the volatile composition of Minas cheese
LWT - Food Science and Technology, 2005 Minas cheese is a food product of significant economic importance to the Brazilian dairy industry. With the intent of providing product identity for legal, economic and manufacturing purposes, several studies have been conducted to define the proximate composition, starter and ripening microflora and manufacturing protocol for Minas cheese.
Scott Rankin +1 more
exaly +2 more sources
Lipid profile of artisanal Minas cheese from certified regions in the state of Minas Gerais, Brazil [PDF]
Pesquisa Agropecuária Brasileira, 2023 The objective of this work was to determine the fatty acid profile of artisanal Minas cheese from seven certified regions in the state of Minas Gerais, Brazil.
Adélia Ferreira Dargère +7 more
doaj +2 more sources
Impact of Bock Beer Marination on the Physicochemical, Functional and Technological Properties of Minas Artisanal Authorial Cheese [PDF]
Food Technology and BiotechnologyResearch background. Various technologies can enhance the quality and sensory characteristics of foods. Marination, for example, aims to add or intensify flavor, aroma and color, improve texture, promote biopreservation, and differentiate and add value ...
Guilherme Cardoso de Almeida +5 more
doaj +2 more sources
Artisanal cheese of Minas Gerais, not all are AMC: a brief review
Revista do Instituto de Latícinios Cândido Tostes, 2023 The artisanal Minas cheese (AMC) is a product widely produced and consumed throughout the state of Minas Gerais, with the regions of Araxá, Campo das Vertentes, Canastra, Cerrado, Ibitipoca, Serra do Salitre, Serro, Triângulo considered as the eight ...
Denise Sobral +6 more
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Thermosonication as a pretreatment of raw milk for Minas frescal cheese production
Ultrasonics Sonochemistry, 2023 Minas frescal cheese is extremely popular in Brazil, with high perishability and acceptability. Among emerging technologies, ultrasound stands out for its satisfactory results regarding microbiological safety and technological and sensory aspects.
Hugo Scudino +13 more
doaj +3 more sources
The Content of Dietary Melatonin in 119 Food Items and Its Relationship With Chronic Diseases: Results of the CUME+ Study. [PDF]
J Hum Nutr DietABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Zanirate GA +4 more
europepmc +2 more sources
Use of natural antioxidants in Minas Frescal cheese - Review
Revista do Instituto de Latícinios Cândido TostesMinas Frescal cheese is a relevant nutritional source in the diet, and its consumption is expressive and growing. However, the unsaturated fatty acids and cholesterol present in its lipid fraction are susceptible to oxidation, with implications for ...
Tatiana Labre da Silva +1 more
doaj +2 more sources
Evaluation of microbiological quality of Minas frescal cheese commercialized in supermarkets in [PDF]
Evidência, 2010 The Minas Frescal cheese has physical and chemical characteristics appropriate to the growth of microorganisms andhave been frequently associated to several foodborne diseases.
Eliandra Mirle Rossi et al.
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