Results 31 to 40 of about 3,357 (270)

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

Distribution and stability of aflatoxin M1 during processing and storage of Minas Frescal cheese

Food Control, 2011
AbstractAflatoxin M1 (AFM1) is a hepatocarcinogen found in milk of animals that have consumed feeds with aflatoxin B1. The carry-over of AFM1 from milk to Minas Frescal cheese produced with or without starter cultures was determined. 40 L of milk were divided into 10 L each and assigned to the following treatments for cheese manufacture: 0.250 ng AFM1 ...
Andrezza Maria Fernandes, Benedito Corrêa, Roice Eliana Rosim, Estela Kobashigawa, Carlos Augusto Fernandes de Oliveira   +4 more
openalex   +2 more sources

Fatores socioeconômicos da produção de queijo minas frescal em agroindústrias familiares de Viçosa, MG Socioeconomic factors in the production of fresh cheese in family agribusiness of Viçosa, MG, Brazil

Ciência Rural, 2010
A produção de queijo minas frescal em agroindústrias familiares é amplamente difundida no Estado de Minas Gerais (MG) associada à tradição cultural, à demanda do consumidor e ao rendimento do produto.
Mariana Barboza Vinha, Cláudia Lúcia de Oliveira Pinto, Maria Regina de Miranda Souza, José Benício Paes Chaves   +3 more
doaj   +1 more source

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, Ferreira ES, Sarkadi LS.   +6 more
europepmc   +2 more sources

Pink pepper essential oil (Schinus terebinthifolius Raddi): chemical composition, antimicrobial activity against foodborne pathogens, microencapsulation, biopreservation and sensorial acceptance in Minas Frescal cheese

Journal of food science and technology
Alessandra Casagrande Ribeiro, Joyce de Almeida Carminati, André de Sousa Freitas, Letícia Rocha Ferreira, Patrícia Campos Bernardes, Pollyanna Ibrahim Silva, António Costa, M. Bosi   +7 more
openalex   +3 more sources

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
openalex   +3 more sources

Retail survey of Brazilian milk and Minas frescal cheese and a contaminated dairy plant to establish prevalence, relatedness, and sources of Listeria monocytogenes isolates. [PDF]

Appl Environ Microbiol, 2008
Brito JR, Santos EM, Arcuri EF, Lange CC, Brito MA, Souza GN, Cerqueira MM, Beltran JM, Call JE, Liu Y, Porto-Fett AC, Luchansky JB.   +11 more
europepmc   +2 more sources

Comparison Analysis between bromatological Cheese and Cheese Minas Gerais Frescal Standard

Revista Brasileira de Higiene e Sanidade Animal, 2014
André Buzutti de Siqueira, Renata Ferreira dos Santos, Heloisa Pinto de Godoy, Maria Aparecida Dias Tostes, Luiz Francisco Prata   +4 more
openalex   +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