Results 21 to 30 of about 964 (174)
Revista do Instituto de Latícinios Cândido Tostes, 2019 Traditional Araxá cheese is produced with raw milk, which represents a risk to consumers’ health. The action of nisin (100 IU/g and 400 IU/g) against Staphylococcus aureus during the ripening of Artisanal Minas Cheeses from Araxá was evaluated, and nisin
Denise Sobral +6 more
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Sanitary conditions of mozzarella and Minas frescal cheese production in northern Paraná, Brazil
Revista do Instituto de Latícinios Cândido Tostes, 2017 The cheese due its rich nutritional composition provides a favorable environment for the multiplication of many kinds of microorganisms. The excess of total and thermotolerant coliforms indicates contamination from environmental and fecal origin ...
Aline Marangon Oliveira +5 more
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Scientia Agricola, 1993 Estudou-se, a influência de culturas láticas no índice de proteólise do queijo Minas Frescal, processado com leite não pasteurizado e pasteurizado. O emprego de culturas láticas na elaboração de queijo Minas Frescal pode ser indicado, uma vez que o ...
J.S. Isepon, A.J. Oliveira
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The role of lactic acid bacteria in the safety and quality of Minas artisanal cheeses
Revista do Instituto de Latícinios Cândido Tostes, 2021 Artisanal Minas cheese is a product that has a unique aroma, texture, and flavor, in addition, its production is part of a family tradition and culture.
Marina Barroso de Antônio +1 more
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Revista do Instituto de Latícinios Cândido Tostes, 2017 Artisan cheese appreciation has increased in recent years. Currently, any municipality in the Minas Gerais state, Brazil, can request its accreditation as a region that produce Artisan Minas cheese.
Maximiliano Soares Pinto +5 more
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Genomic characterization of Staphylococcus aureus from Canastra Minas Artisanal Cheeses
Brazilian Journal of Microbiology, 2023 Canastra Minas Artisanal Cheese is produced in the Brazilian State of Minas Gerais using raw milk, rennet, and pingo, a natural endogenous starter culture (fermented whey) collected from the previous day's production. Due to the use of raw milk, the product can carry microorganisms that may cause foodborne diseases (FBD), including Staphylococcus ...
Ana P. Arellano Pineda +10 more
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Revista do Instituto de Latícinios Cândido Tostes, 2019 Cheeses have a prominent position among dairy products due to their high lipid, protein and mineral content. This work aimed to evaluate twelve Minas Padrão cheeses marketed in Juiz de Fora.
João Pablo Fortes Pereira +5 more
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Revista do Instituto de Latícinios Cândido Tostes, 2017 The aim of this study was to evaluate the effect of the direct acidification by lactic acid and indirect, by adding of the mesophilic starter culture type O (Lactococcus lactis subsp. lactis e Lactococcus lactis subsp.
Keily Alves de Moura Oliveira +4 more
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Acta Scientiarum: Biological Sciences, 2021 Pleurotus albidus, a naturally growing species in the Amazon region, has been considered a promising source of milk-clotting proteases. The production of such enzymes using lignocellulosic residues is a sustainable alternative to replace mammalian ...
Salomão Rocha Martim +4 more
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Cheese and milk quality of F1 Holstein x Zebu cows fed different levels of banana peel
Acta Scientiarum: Animal Sciences, 2017 This study aimed to evaluate the effects of the inclusion of different levels of sun-dried banana peel in the diet for crossbred cows on the quality of Minas fresh cheese and milk.
Marco Túlio Parrela de Melo +5 more
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