Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with Inulin and gum Acacia [PDF]
Acta Scientiarum: Technology, 2015 Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic)
Tiago Junior Santos +5 more
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Revista Ciência Agronômica, 2020 Cheeses are dairy products prepared from coagulated milk, and which, under Brazilian legislation, can be classified according to their fat and moisture content.
Ana Paula Colares de Andrade +3 more
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Staphylococcus Coagulase Positiva em queijo minas frescal
Vértices, 2011 .
Luiz Antonio Vieira da Silva
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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 +5 more
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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
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Probiotic potential and technological properties of lactic acid bacteria isolated from Minas Frescal cheese [PDF]
Revista JRG de Estudos AcadêmicosLactic 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 +6 more
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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.
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Evaluation of the Functional and Sensory Properties of Probiotic Whey Cheese with Herbs in Vacuum or Modified Atmosphere Packaging. [PDF]
Food Technol BiotechnolResearch 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
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 +5 more
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LWT, 2021 Abstract The dairy industries demand innovative technologies for food preservation and elimination of psychrotrophic bacteria like the Photodynamic Inactivation of Microorganisms (PDIM) modalit, which is based on the generation of reactive oxygen species using photosensitizers.
B. B. Saraiva +9 more
semanticscholar +2 more sources