Results 111 to 120 of about 1,960 (210)

Caracterização da agroindústria do leite na região oeste do estado do Pará. [PDF]

, 2015
O trabalho caracterizou a situação do setor agroindustrial ligado ao processamento de leite na região oeste do estado do Pará. A pesquisa abrangeu cinco laticínios localizados nos municípios de Itaituba, Rurópolis, Trairão e Placas.
SANTOS, J. C. dos, SANTOS, M. A. S. dos, SENA, A. L. dos S.   +2 more
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Obtenção de leite com qualidade e elaboração de derivados.. [PDF]

, 2019
bitstream/item/33567/1/documento-154 ...
KROLOW, A. C. R., RIBEIRO, M. E. R.
core   +1 more source

Caracterización de la microflora de tres quesos tradicionales mexicanos: Chihuahua, Cincho y Oaxaca [PDF]

, 2013
La producción de queso en el país es una actividad importante dentro de la industria alimenticia, y es la producción de quesos artesanales la que representa una ventaja para los pequeños productores de leche, al ser proveedores de la materia prima o ...
CASTRO CASTILLO, GABRIELA, CASTRO CASTILLO, GABRIELA   +1 more
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Prevalence and Sources of Contamination of Escherichia coli and Salmonella spp. In Cow Milk Dangke, Indonesian Fresh Soft Cheese [PDF]

The presence of pathogenic bacteria in foods potentially causes health problems to consumers, such\ud as infectious diseases and food poisoning. This research was aimed to determine the level of contamination\ud of Escherichia coli (E.
Wahniyathi
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Probiotic potential and technological properties of lactic acid bacteria isolated from Minas Frescal cheese [PDF]

Lactic acid bacteria (LAB) are recognized for their biotechnological and industrial potential, particularly due to the production of bacteriocins, organic acids, and hydrogen peroxide, compounds associated with antimicrobial activity and applicable as ...
Evangelista-Barreto, Norma Suely, Jesus, Márcia Araujo de, Muricy, Mile Ane Larissa Costa, Reis, Clarita Silveira, Ribeiro, Milena Gabriel, Silva, Bruna Vieira da, Souza, Bárbara Caliane de Oliveira   +6 more
core   +2 more sources

Isolation of Enterococcus faecium, characterization of its antimicrobial metabolites and viability in probiotic Minas Frescal cheese. [PDF]

J Food Sci Technol, 2019
Schittler L, Perin LM, de Lima Marques J, Lando V, Todorov SD, Nero LA, da Silva WP.   +6 more
europepmc   +1 more source

QUALIDADE MICROBIOLÓGICA DE QUEIJOS MINAS FRESCAL ARTESANAIS E INDUSTRIALIZADOS / MICROBIOLOGICAL QUALITY ASSESSMENT OF HOUSE MADE AND INDUSTRIALIZED MINAS FRESCAL CHEESE

Brazilian Journal of Development, 2020
Andressa Facci Villas Boas, Elis Lantelme Silva Belpiede, Natália Roberto Faria da Silva, Mariella Ferreira da Silva, Sandra Maria Oliveira Morais Veiga   +4 more
openaire   +2 more sources

Prevalence and Source of Contamination of Escherichia coli and Salmonella spp. in cow milk Dangke, Indonesian Fresh Soft Cheese [PDF]

: The presence of pathogenic bacteria in foods potentially causes health problems to consumers, such\ud as infectious diseases and food poisoning. This research was aimed to determine the level of contamination\ud of Escherichia coli (E.
Hatta, Wahniyathi, Malaka, Ratmawati
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Processamento de ricota a partir do soro de queijos de cabra. [PDF]

, 2019
bitstream/CNPC/20867/1/cot82 ...
BENEVIDES, S. D., EGITO, A. S. do, LAGUNA, L. E., SANTOS, K. M. O. dos   +3 more
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PCR and ELISA (VIDAS ECO O157(®)) Escherichia coli O157:H7 identification in Minas Frescal cheese commercialized in Goiânia, GO. [PDF]

Braz J Microbiol, 2014
Carvalho RN, de Oliveira AN, de Mesquita AJ, Minafra e Rezende CS, de Mesquita AQ, Romero RA.   +5 more
europepmc   +1 more source