Results 61 to 70 of about 964 (174)

Potential for Presence and Growth of Staphylococcus aureus in Brazilian Minas Cheese Whey

Journal of Food Protection, 1981
Presently there is a great interest in further utilization of Minas cheese whey by the Brazilian food industries. The potential growth of Staphylococcus aureus in Minas cheese whey was evaluated. S. aureus strain 100 was inoculated at levels of (log10) 3 and 5 cells/ml in sterile whey along with (log10) 7.17 cells/ml of Streptococcus lactis and ...
Edson Clemente Dos, Santos, Constantin, Genigeorgis   +1 more
openaire   +2 more sources

Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin [PDF]

Brazilian Journal of Microbiology, 2012
The effectiveness of free and nanovesicle-encapsulated nisin to control Listeria monocytogenes in Minas Frescal cheese was investigated. Commercial nisin was encapsulated into liposomes of partially purified soy lecithin. Free (0.1 mg/mL and 0.25 mg/mL) and nanovesicle-encapsulated nisin (0.25 mg/mL) were applied onto the surface of cheese samples, and
Malheiros, Patrícia da Silva, Daroit, Daniel Joner, Brandelli, Adriano   +2 more
openaire   +5 more sources

Assessment of milk pasteurisation in artisanal cheeses using colorimetric analysis: A novel approach

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
CIELAB b* was applied as a novel quantitative parameter to assess alkaline phosphatase. ALP activity in raw milk cheeses declined during maturation. Aqueous extraction distinguished raw and pasteurised cheeses, showing practical value. The method lowers analytical costs and provides a practical tool for food safety inspection.
Larissa D Evers, Mariane L Martins, Renata D S Salem, Aline Alberti, Alessandro Nogueira   +4 more
wiley   +1 more source

Cheese industry in Brazil: Innovation, regulation and consumer perception

International Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
This review summarises recent advances in the Brazilian cheese industry, highlighting the main types of industrial cheeses, regulatory frameworks and technological innovations. It also examines consumer perceptions, emphasising the roles of sensory quality, cultural identity, health‐oriented reformulation and sustainability in defining the ...
Renata Golin Bueno Costa, Denise Sobral, Junio César Jacinto de Paula, Kennya Beatriz Siqueira   +3 more
wiley   +1 more source

Perfil físico-químico do soro de queijos mozarela e minas-padrão produzidos em várias regiões do estado de Minas Gerais Physical-chemical profile of the whey of minas-padrão and mozzarella cheeses produced in some regions of Minas Gerais state

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2008
O perfil físico-químico de soros de queijos mozarela e minas-padrão foi analisado em quatro das cinco macrorregiões com maior produção desses queijos no estado de Minas Gerais: Alto São Francisco, Zona Metalúrgica, Zona da Mata e Sul de Minas. Os valores
L.V. Teixeira, L.M. Fonseca
doaj   +1 more source

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2424-2436, 15 March 2026.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira   +9 more
wiley   +1 more source

Quality of cheese produced with milk from cows fed forage palm with different forages

Semina: Ciências Agrárias, 2019
The objective of this study was to evaluate the effects of forage palm combined with different forages in the diet of F1 Holstein x Zebu cows, on the quality of Minas Frescal cheese.
Camila Soares, Vicente Ribeiro Rocha Júnior, Luciana Albuquerque Caldeira, Lucas Daniel Alcântara Borges, José Reinaldo Mendes Ruas, Joyce Cipriana Pacheco Ramos, Wilton Felipe Siqueira Santos, Guilherme Henrique Silva, Walber de Oliveira Rabelo   +8 more
doaj   +1 more source

Survival and Growth of Staphylococcus aureus in Commercially Manufactured Brazilian Minas Cheese

Journal of Food Protection, 1981
The potential for Staphylococcus aureus survival, growth and enterotoxigenesis in Minas cheese was studied. Twenty lots of cheese were made with raw and pasteurized milk and with and without starter culture. Cheese milk was inoculated with S. aureus strains 100, 243 or 137 and a pooled inoculum at levels of (log10) 4.23 to 6 cells/ml.
Edson Clemente Dos, Santos, Constantin, Genigeorgis   +1 more
openaire   +2 more sources

Effects of Propeller and Stirring‐Speed on the Rheological, Physicochemical, and Sensory Characteristics of Creamed Honeys

Journal of Texture Studies, Volume 57, Issue 1, February 2026.
Mixing conditions influenced the rheological behavior of creamed honey, particularly viscosity and viscoelastic moduli. Despite structural sensitivity to temperature, all samples showed high sensory acceptance and purchase intent, highlighting processing parameters as critical for optimizing industrial production of creamed honey.
Letícia Oliveira Almeida Silva, Júlia Flávia Souza Andrade, Yasmim Emanuele Oliveira Marques, Janaina Mota Fiuza da Silva, Naiara Barbosa Carvalho, Robledo de Almeida Torres Filho, Vanelle Maria da Silva   +6 more
wiley   +1 more source

Tailoring whey protein isolate properties through controlled cold plasma processing: excitation frequency, voltage and time as key variables

Journal of the Science of Food and Agriculture, Volume 106, Issue 2, Page 1220-1228, 30 January 2026.
Abstract BACKGROUND Cold plasma (CP) is a promising nonthermal technology for tailoring protein structure and functionality. Its ability to induce conformational rearrangements makes it a potential tool for improving the techno‐functional performance of whey protein isolate (WPI). WPI was subjected to CP treatment under varying frequencies (50, 500 and
Gabriel Oliveira Horta, Paula Zambe Azevedo, Breno Rodrigues de Souza, Sueli Rodrigues, Fabiano André Narciso Fernandes, Daiana Wischral, Paulo Cesar Stringheta, Evandro Martins, Pedro Henrique Campelo   +8 more
wiley   +1 more source