Results 121 to 130 of about 3,357 (270)

Perfil sensorial de queijos mussarela de búfala comercializados em Belém, Pará. [PDF]

, 2012
V.1, p.1 ...
GARCIA, A. R., GOMES, K. S. dos S., LOURENÇO JÚNIOR, J. de B., NAHUM, B. de S., NERES, L. de S., PACHECO, E. A.   +5 more
core  

Bactérias do acido láctico e leveduras associadas com o queijo-de-minas artesanal produzido na região da Serra do Salitre, Minas Gerais Lactic acid bacteria and yeasts associated with the artisanal Minas cheese produced in the region of Serra do Salitre, Minas Gerais

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2009
Em 10 fazendas da região da Serra do Salitre, MG, foram coletadas amostras de leite, soro fermentado (pingo), coalhada e queijo frescal para avaliar a microbiota de bactérias láticas e leveduras presentes.
C.D.L.C. Lima, L.A. Lima, M.M.O.P. Cerqueira, E.G. Ferreira, C.A. Rosa   +4 more
doaj   +1 more source

Alteração da carga de ectoparasitas em vacas da raça Holandesa submetidas a diferentes níveis de alho (Allium sativum L.) na alimentação Ectoparasite load alteration in Holstein cows fed with different garlic (Allium sativum L.) levels

Revista Brasileira de Plantas Medicinais, 2009
Dezesseis vacas de raça Holandesa em lactação foram utilizadas para avaliar o efeito da administração de alho na alimentação sobre a alteração da carga de carrapato, mosca-do-chifre, mosca dos estábulos e mosca doméstica.
P.B. Massariol, C.J. Olivo, N. Richards, C.A. Agnolin, G.R. Meinerz, J.F. Both, L. Faccio, F. Hohenreuther, S. Martinelli   +8 more
doaj   +1 more source

Effect of a probiotic mixed culture on texture profile and sensory performance of Minas fresh cheese in comparison with the traditional products

Archivos Latinoamericanos de Nutrición, 2007
The effect of a mixed probiotic culture on instrumental texture, and on sensorial and related properties of Minas fresh cheese during refrigerated storage was investigated. Three cheese-making trials were prepared: T1, with the traditional type O starter
Flávia C. A Buriti, Tania Y Okazaki, João H. A Alegro, Susana M. I Saad   +3 more
doaj  

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, Cláudia Lúcia de Oliveira Pinto, José Benício Paes Chaves   +2 more
openaire   +1 more source

Physico-Chemical Analysis of artisanal and industrialized Minas Frescal cheese commercialized in Londrina-PR

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, Marly Sayuri Katsuda, Luciana Fulaneto Maia, Lorena Fernandes Abrantes, Leila Matsunaga Oshiro   +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., BURITI, F. C. A., EGITO, A. S. do, LAGUNA, L. E., SANTOS, K. M. O. dos, VIEIRA, A. D. da S.   +5 more
core   +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), Hidayat, C. (Chusnul), Nurliyani, N. (Nurliyani), Soeparno, S. (Soeparno), Taufik, M. (Muhammad)   +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, Rezende, Daniel Carvalho de   +1 more
core   +1 more source

Incidence and Levels of Aflatoxin M₁ in Artisanal and Manufactured Cheese in Pernambuco State, Brazil. [PDF]

Toxins (Basel), 2023
Silva IMM, da Cruz AG, Ali S, Freire LGD, Fonseca LM, Rosim RE, Corassin CH, Oliveira RBA, Oliveira CAF.   +8 more
europepmc   +1 more source