Results 101 to 110 of about 1,960 (210)
Coagulase-positive Staphylococci in Minas Frescal cheeses produced in family agroindustries
Revista do Instituto de Latícinios Cândido Tostes, 2018 The aim of this work was to quantify Coagulase Positive Staphylococci (CPS) in Minas Frescal cheese produced in six non-inspected agroindustries, three of which use raw milk and three use pasteurized milk. Seventy-eight samples were collected, 46 of which (24 in agroindustry and 22 in commerce) were produced with pasteurized milk and 32 (15 in ...
Mariana Barboza Vinha +2 more
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Revista Brasileira de Pesquisa em Alimentos, 2013 <p>The artisan cheese production is an important income source for family farmers, however the lack of standardization and negligence in the preparation of the product generates a low quality cheese. The production of cheese of good quality finds some obstacles, because milk does not contribute in many ways to ensure the characteristics of the ...
Naiara Ramos Ricardo +4 more
openaire +2 more sources
Processamento de queijo caprino cremoso probiótico adicionado de Bifidobacterium animalis e Lactobacillus acidophilus. [PDF]
, 2019 O presente Comunicado Técnico descreve a tecnologia desenvolvida para a produção de um queijo caprino probiótico fresco, de consistência cremosa e sabor suave, com características semelhantes às do queijo tipo Boursin e Fromage Blanc.
BENEVIDES, S. D. +5 more
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Distribution and stability of aflatoxin M1 during processing and storage of Minas Frescal cheese
Food Control, 2012 AbstractAflatoxin M1 (AFM1) is a hepatocarcinogen found in milk of animals that have consumed feeds with aflatoxin B1. The carry-over of AFM1 from milk to Minas Frescal cheese produced with or without starter cultures was determined. 40 L of milk were divided into 10 L each and assigned to the following treatments for cheese manufacture: 0.250 ng AFM1 ...
Fernandes, A.M. +4 more
openaire +1 more source
Karakteristik Whey Limbah Dangke Dan Potensinya Sebagai Produk Minuman Dengan Menggunakan Lactobacillus Acidophilus FNCC 0051 [PDF]
, 2012 Dangke whey has not been widely utilized. Dangke whey handling is required for the prevention of environmental pollution, especially in Enrekang. Evaluating the characteristics of dangke whey is the initial step of dangke whey handling.
Fatma, F. (Fatma) +4 more
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Patterns of competition and strategic groups in the special cheese industry in Brazil [PDF]
The aim of this study is to identify the competition pattern in the Brazilian special cheese industry, and the strategic groups of this market. Based mainly on the Industrial Organization Theory, a qualitative study was conducted, supported by primary ...
Castro, Cleber Carvalho de +1 more
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Revista Brasileira de Saúde e Produção Animal, 2005 RESUMO: A estreita relação entre o consumo de leite e seus derivados e a melhoria da qualidade de vida é sistematicamente defendida por pesquisadores de todo mundo.
T. C. N. Martinez +5 more
doaj
Incidence and Levels of Aflatoxin M1 in Artisanal and Manufactured Cheese in Pernambuco State, Brazil. [PDF]
Toxins (Basel), 2023 Silva IMM +8 more
europepmc +1 more source
Evaluation of Musca domestica as mechanical vector of pathogenic microrganisms in Minas frescal cheese [PDF]
, 2018 Orientador: Arnaldo Yoshiteru KuayeDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: As moscas são consideradas responsáveis pela transmissão de doenças de origem alimentar ao atuarem como vetores ...
Cardozo, Gina Maria Bueno Quirino
core
Revista Brasileira de Saúde e Produção Animal, 2005 RESUMO: O leite e os seus produtos lácteos têm sido usados como alimento para o homem desde os primórdios da civilização. A limpeza e a sanitização na indústria de alimentos são operações primordiais no controle higiênico-sanitário dos ...
T. C. N. Martinez +5 more
doaj