Results 11 to 20 of about 964 (174)

Life cycle assessment of minas frescal cheese and cured minas cheese: a comparative analysis

Food Science and Technology, 2023
Abstract Brazil is a large producer of dairy products, with an important role of milk in the country's economy beyond the nutritional aspects. In turn, the dairy industry is associated with environmental impacts, such as water and energy consumption, waste generation, liquid effluents, and atmospheric emissions.
Amanda Almeida da SILVA, Lilian Bechara ELABRAS-VEIGA, Simone Lorena Quitério de SOUZA, Marcelo Guimarães ARAÚJO   +3 more
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Probiotic potential of lactic acid bacteria isolated from artisanal Minas cheese

Revista do Instituto de Latícinios Cândido Tostes, 2023
Functional foods are those that, in addition to offering nutrients, promote one or more benefits to the human body. Among them, those that carry probiotic microorganisms stand out.
Ana Carolina Alves Vieira, Elisa Helena Paz Andrade, Carla Ferreira Soares, Leonardo Borges Acurcio, Thamiris Carolina Souza Mello, Marcelo Resende de Souza   +5 more
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Microbiological evaluation of Artisanal Minas Cheeses from the Triângulo Mineiro region

Revista do Instituto de Latícinios Cândido Tostes, 2022
The State of Minas Gerais stands out in the production of cheese, with eight regions traditionally characterized as producing Minas Artisanal Cheese: Serro, Canastra, Araxá, Cerrado, Campo of the Vertentes, Triângulo Mineiro, Serra do Salitre and Serras ...
Carla Ferreira de Lima, Istefane Cristina Borges Rodrigues, Patrícia de Oliveira Candinho, Lorena Barbosa Vieira Silva, Milla Gabriela dos Santos, Guilherme Ramos Oliveira e Freitas, Michelle Andriati Sentanin   +6 more
doaj   +1 more source

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

Bioscience Journal, 2020
Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval.
Bruna Samara dos Santos Rekowsky, Géssica Cordeiro de Araújo, Nelson de Carvalho Delfino, Marion Pereira da Costa, Thadeu Mariniello Silva   +4 more
doaj   +3 more sources

Hygienic-sanitary quality of fresh Minas cheese: a review [PDF]

Revista Brasileira de Higiene e Sanidade Animal, 2020
: Fresh Minas cheese is na originally Brazilian product widely consumed by the population, which manufacture is, generally, of small scale and with little technology. The hygienic-sanitary condition of production is the first step in the manufacture of a product that guarantees food safety for consumers.
Bastos, Rafaella Brasil, Martins, Otávio Augusto, Raghiante, Fernanda   +2 more
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Artisanal Minas cheese parameters associated with regions of origin in Minas Gerais, Brazil

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2023
ABSTRACT Artisanal cheese production involves a centuries-old tradition in the state of Minas Gerais in Brazil, playing an important historical and social role. The aim of this study was to evaluate the characteristics of artisanal Minas cheeses from seven regions certified for their production in relation to their physical-chemical and centesimal ...
A.F. Dargère, S.M. Pinto, L.R. Abreu, L.F. Correia, D.B. Santos, J.G. Silva, J.O. Marçal, C.A.P. Garbossa, R.A.P.G. Faria, P.B. Faria   +9 more
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Assessment of the microbiological quality of pattern minas cheese commercialized in Uberlândia and Patos de Minas, Minas Gerais

Brazilian Journal of Veterinary Research and Animal Science, 2021
Pattern minas cheese is a product developed with pasteurized milk, fermented with mesophilic cultures, and with the final addition of rennet. This cheese undergoes an artisanal maturation process and possesses a firm shell of yellowish color and striking and acidic flavor. Our study objective was to evaluate the microbiological quality of pattern minas
Aryele Nunes da Cruz Encide Sampaio, Bruna Godoi Castro, Fernanda Raghiante, Felipe Chaimsohn Gonçalves da Silva, Everton Cruz de Azevedo, Jéssica Fernandes de Oliveira, Marise Santiago Velame, Lorena Natalino Haber Garcia, José Paes de Almeida Nogueira Pinto, Eduardo Delbon Baldini, Fábio Sossai Possebon, Germano Biondi, Juliano Gonçalves Pereira, Otávio Augusto Martins   +13 more
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Lactic microbiota of the minas artisanal cheese produced in the serro region, Minas Gerais, Brazil

LWT, 2021
Abstract The lactic microbiota of the Minas artisanal cheese (MAC) produced in the Serro region was characterized by culture-dependent and -independent methods. Samples of Serro MAC (n = 55) were obtained and plated for lactic acid bacteria (LAB) enumeration.
Luís Augusto Nero, Milimani Andretta, Thaiza T. Almeida, Leticia R. Ferreira, Anderson C. Camargo, Ricardo S. Yamatogi, Antonio F. Carvalho, Douglas R. Call   +7 more
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Survey of Minas frescal cheese from Southwest Minas Gerais for virulence factors and antimicrobial resistance in Escherichia coli isolates

Ciência Rural, 2014
The soft cheese Minas frescal is one of the most popular cheese in Brazil, which is typically manufactured in small dairy farms under unsatisfactory hygiene conditions.
Mõnica Hitomi Okura, José Moacir Marin
doaj   +1 more source

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang [PDF]

Journal of Dairy Science, 2016
In this study, the addition of Lactobacillus casei Zhang in the manufacture of Minas Frescal cheese was investigated. Minas Frescal cheeses supplemented with probiotic bacteria (Lactobacillus casei Zhang) were produced by enzymatic coagulation and direct acidification and were subjected to physicochemical (pH, proteolysis, lactic acid, and acetic acid),
Aline B, Dantas, Vitor F, Jesus, Ramon, Silva, Carine N, Almada, E A, Esmerino, Leandro P, Cappato, Marcia C, Silva, Renata S L, Raices, Rodrigo N, Cavalcanti, Celio C, Carvalho, Anderson S, Sant'Ana, Helena M A, Bolini, Monica Q, Freitas, Adriano G, Cruz   +13 more
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