Results 11 to 20 of about 1,960 (210)

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, Ricardo Yudi Kurihara, Francine Fernandes da Silva, Fernando de Godoi Silva, José Carlos Ribeiro Júnior, Vanerli Beloti   +5 more
doaj   +2 more sources

Influência das culturas láticas no índice de proteólise do queijo minas frescal The influence of lactic cultures in the ripening index of minas frescal cheese

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
doaj   +2 more sources

Evaluation of microbiological quality of Minas frescal cheese commercialized in supermarkets in [PDF]

Evidência, 2010
The Minas Frescal cheese has physical and chemical characteristics appropriate to the growth of microorganisms andhave been frequently associated to several foodborne diseases.
Eliandra Mirle Rossi et al.
doaj   +1 more source

Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging. [PDF]

Food Technol Biotechnol
Research background. Some herbs provide functional properties to foods, especially their antibacterial and antioxidant properties. On the other hand, modified atmosphere packaging is being considered as an alternative to vacuum packaging to preserve the ...
Ünal G, Akyıl DE, Akalın AS.
europepmc   +3 more sources

Microbiological quality of Minas frescal cheese traded in Zona da Mata Mineira

Revista do Instituto de Latícinios Cândido Tostes, 2017
This study aimed to evaluate the microbiological quality of Minas frescal cheese traded in Zona da Mata Mineira, Brazil. The samples were collected at six cities: Juiz de Fora (33), Cataguases (7), Itamarati de Minas (4), Belmiro Braga (2), Bicas (2) and
Iury Antônio de Souza, Ana Cristina da Silva Giovannetti, Luiz Guilherme de Freitas Santos, Scarlet Ohana Da Silva Gandra, Maurilio Lopes Martins, Alcinéia de Lemos Souza Ramos   +5 more
doaj   +2 more sources

Antimicrobial action of lactoferrin on Staphylococcus aureus inoculated in Minas frescal cheese

Archivos Latinoamericanos de Nutrición, 2012
The effect of the addition of lactoferrin on Staphylococcus aureus to Minas frescal cheese was evaluated. Three cheeses were made: control (S. aureus), Lf-2% (2% lactoferrin + S. aureus) and Lf-4% (4% lactoferrin + S. aureus). Cheeses were packaged and S.
Alisson Santana Da Silva, Edson Renato Honjoya, Sibele Camilo Cardoso, Cínthia Hoch Batista De Souza, Marcela De Rezende Costa, Elsa Helena Walter De Santana, Lina Casale Aragon-Alegro   +6 more
doaj   +2 more sources

Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance. [PDF]

Food Sci Nutr
Even though histamine plays an important role in human health, it has been associated with food intoxication and intolerance episodes. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. Histamine levels are provided for 17 food groups, including 335 food types and 11,437 samples, allowing ...
Gloria MBA, Diniz FB, Dala-Paula BM, Philadelpho B, Gonçalves JE, Gonçalves JE, Ferreira ES, Sarkadi LS.   +7 more
europepmc   +2 more sources

Survival of <i>Staphylococcus aureus</i> in Pasteurized White Cheese Preserved Under Different Storage Conditions and Brine Concentrations. [PDF]

Int J Food Sci
Contamination of brined white cheese (BWC) with pathogenic bacteria is a major concern in the Mediterranean region. This study aimed to investigate the survival capability of Staphylococcus aureus in white cheese immersed into different brine solutions (0.0%, 2.5%, 5.0%, 7.5%, and 10.0%) under different temperatures.
Haddad R, Al-Holy M, Olaimat AN, Al-Qadiri H, Al-Aittan F, Al-Awwad N, Qatatsheh A, Abughoush M, Al-Nabulsi A.   +8 more
europepmc   +2 more sources

Life cycle assessment of minas frescal cheese and cured minas cheese: a comparative analysis

Food Science and Technology, 2023
Abstract Brazil is a large producer of dairy products, with an important role of milk in the country's economy beyond the nutritional aspects. In turn, the dairy industry is associated with environmental impacts, such as water and energy consumption, waste generation, liquid effluents, and atmospheric emissions.
Amanda Almeida da SILVA, Lilian Bechara ELABRAS-VEIGA, Simone Lorena Quitério de SOUZA, Marcelo Guimarães ARAÚJO   +3 more
openaire   +2 more sources

Manufacture of probiotic Minas Frescal cheese with Lactobacillus casei Zhang [PDF]

Journal of Dairy Science, 2016
In this study, the addition of Lactobacillus casei Zhang in the manufacture of Minas Frescal cheese was investigated. Minas Frescal cheeses supplemented with probiotic bacteria (Lactobacillus casei Zhang) were produced by enzymatic coagulation and direct acidification and were subjected to physicochemical (pH, proteolysis, lactic acid, and acetic acid),
Aline B, Dantas, Vitor F, Jesus, Ramon, Silva, Carine N, Almada, E A, Esmerino, Leandro P, Cappato, Marcia C, Silva, Renata S L, Raices, Rodrigo N, Cavalcanti, Celio C, Carvalho, Anderson S, Sant'Ana, Helena M A, Bolini, Monica Q, Freitas, Adriano G, Cruz   +13 more
openaire   +2 more sources