Results 11 to 20 of about 3,357 (270)

Kefir fermented milk as starter culture in Minas Frescal cheese production

Scientia Plena, 2023
The present work aimed to produce Minas Frescal cheese with the replacement of the commercial lactic culture by fermented kefir milk with kefir (FKM) and verify some of its physicochemical characteristics, aiming mainly at the development of a new ...
G. Alves, Thaís Camaso de Sá, Matheus Souza Rocha, Anderson Eduardo Silva, Luiz Gustavo Freitas Vieira, Luciana Kazue Otutumi, A. M. Quessada   +6 more
semanticscholar   +2 more sources

Extraction, chemical composition of peel and kernel mango extracts and their antimicrobial effect on the production and characteristics of Minas frescal cheese

Revista do Instituto de Latícinios Cândido Tostes, 2021
Minas Frescal cheese is one of the most commercialized products in Brazil, but due to its high moisture, it is very perishable. To increase the shelf life of foods, many bioactive extracts have been used as preservatives, as they have antimicrobial ...
Taila Posseti, Wanderson de Oliveira Santos, Geoffroy Roger Pointer Malpass, Mônica Hitomi Okura, Ana Cláudia Granato   +4 more
doaj   +2 more sources

Toxigenic characterization, spoilage potential, and antimicrobial susceptibility of coagulase-positive Staphylococcus species isolated from Minas Frescal cheese [PDF]

Journal of Dairy Science, 2023
This study aimed to identify coagulase-positive staphylococci (CPS) species from 21 samples of clandestine Minas Frescal cheese, investigate the potential for deterioration in psychrotrophic and mesophilic conditions, verify the toxigenic potential of ...
José Carlos Ribeiro Júnior, Elisandra Márcia Rodrigues, B.P. Dias, Elifaz Pereira Ribeiro da Silva, Bruna Alexandrino, Cátia M.O. Lobo, Ronaldo Tamanini, Amauri Alcindo Alfieri   +7 more
openalex   +2 more sources

Effects of nisin on Staphylococcus aureus count and physicochemical properties of Minas Frescal cheese [PDF]

Journal of Dairy Science, 2015
The aim of this work was to evaluate the effects of nisin on in vitro and in situ Staphylococcus aureus counts. For in vitro experiment, milk was inoculated with 5.0 log cfu·mL(-1) of S. aureus and nisin was added at concentrations of 0, 100, 200, 400, and 500 IU mL(-1).
Bruna Amaral Felício, Maximiliano Soares Pinto, Francielly Soares Oliveira, Marcus Welbert Lempk, Ana Clarissa dos Santos Pires, Carini Aparecida Lelis   +5 more
openalex   +3 more sources

Functional enrichment of minas frescal cheese with Chlorella sorokiniana: integration of carotenoids and bioactive fatty acids

Observatorio de la Economía Latinoamericana
The impact of incorporating microalgal biomass from Chlorella sorokiniana into the development of a functional Minas Frescal cheese was investigated, with focus on physicochemical characterization, proximate composition, and carotenoid and fatty acid ...
Marcele Leal Nörnberg, Karoline Longo de Aguiar, Tatiele Casagrande do Nascimento, Eduardo Jacob-Lopes, José Laerte Nörnberg, Leila Queiroz Zepka   +5 more
openalex   +2 more sources

Schinus terebinthifolius (Anacardiaceae) essential oil for minas frescal cheese preservation

Research, Society and Development, 2020
Microorganism control in food has been a challenge due to the legislation restrictions of each country and the increase in the demand for food without chemical preservatives. Plant essential oils have antimicrobial action and are promising for the use in the food industry.
Valquíria de Fátima Simões, Kátia Castilho de Oliveira, Wanessa de Campos Bortolucci, José Eduardo Gonçalves, Maria Graciela Iecher Faria, Carla Maria Mariano Fernandez, Suelen Pereira Ruiz, Zilda Cristiani Gazim, Nelson Barros Colauto, Giani Andréa Linde   +9 more
openalex   +4 more sources

Palm Kernel Cake in Diets for Lactating Goats: Qualitative Aspects of Milk and Cheese [PDF]

Animals, 2021
We investigated the effect of including palm kernel cake (PKC) at the levels of 0, 80, 160 and 240 g kg−1 in the diet of lactating goats on the quality and sensory parameters of Minas Frescal cheese.
Fernanda G. Ferreira, Laudí C. Leite, Henry D. R. Alba, Bruna M. A. de C. Mesquita, Stefanie A. Santos, Manuela S. L. Tosto, Marion P. da Costa, Douglas dos S. Pina, Layse A. Gordiano, Arielly O. Garcia, Pedro H. S. Mazza, Gleidson G. P. de Carvalho   +11 more
doaj   +2 more sources

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

Journal of Dairy Science, 2015
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, Ramón Silva, Carine Nunes de Almada, Erick A. Esmerino, Leandro Pereira Cappato, Márcia C. Silva, Renata S.L. Raices, Rodrigo N. Cavalcanti, Celio C. Carvalho, Anderson S. Sant’Ana, Helena María André Bolini, Mônica Q. Freitas, Adriano G. Cruz   +13 more
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Qualidade microbiológica do queijo tipo minas “frescal” comercializado na cidade de Fernandópolis-SP / Microbiology quality of Minas "frescal" cheese commercialized in the city of Fernandopolis-SP

Brazilian Journal of Health Review, 2020
Um alimento frequentemente sofre contaminacoes por agentes patogenos, resultantes de eventuais deficiencias no processamento ou ainda pratica inadequada de manipulacao. Assim, o presente trabalho tem como objetivoapresentar deforma sistematica os principais tipos de microrganismos ( Staphylococcus aureus, Salmonella, Aerobios Mesopolis, Bolores ...
Ana Carolina Bom CAMARGO, Ian Pagnozzi Jacinto, Jeferson Leandro de Paiva, Joyce Mara de Paula, Larissa Rossini Fação, Laryssa Gabrielle Katon Alves, Maria Cristina Dias Mattos   +6 more
openalex   +4 more sources

Use of natural antioxidants in Minas Frescal cheese - Review

Revista do Instituto de Latícinios Cândido Tostes
Minas Frescal cheese is a relevant nutritional source in the diet, and its consumption is expressive and growing. However, the unsaturated fatty acids and cholesterol present in its lipid fraction are susceptible to oxidation, with implications for ...
Tatiana Labre da Silva, Fernanda de Jorge Gouvêa   +1 more
doaj   +2 more sources