Results 31 to 40 of about 1,960 (210)

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 Andrea Linde   +9 more
openaire   +3 more sources

Biodetoxification of Aflatoxin M1 in Artificially Contaminated Fermented Milk, Fermented Dairy Drink and Yogurt Using <i>Lactobacillus acidophilus</i>, <i>Lactobacillus plantarum</i>, <i>Lactobacillus reuteri</i>, and <i>Lactobacillus rhamnosus</i> and Its Effects on Physicochemical Properties. [PDF]

Food Sci Nutr
LABs have a strong ability to decrease AFM1 in milk. The maximal reduction in AFM1 was related to Lactobacillus plantarum. AFM1 did not have any negative effect on the total viable number of probiotics. The AFM1‐treated samples had a less compact structure and more cavities.
Moradkhani F, Sekhavatizadeh SS, Marhamatizadeh MH, Ghasemi M.   +3 more
europepmc   +2 more sources

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 commercial probiotic dairy product with low production cost as compared to the use of commercial probiotic
Gilberto Alves, Thaís Camaso de Sá, Matheus Souza Rocha, Anderson Eduardo Silva, Luiz Gustavo Freitas Vieira, Luciana Kazue Otutumi, Ana Maria Quessada   +6 more
openaire   +1 more source

Survey of Minas frescal cheese from Southwest Minas Gerais for virulence factors and antimicrobial resistance in Escherichia coli isolates

Ciência Rural, 2014
The soft cheese Minas frescal is one of the most popular cheese in Brazil, which is typically manufactured in small dairy farms under unsatisfactory hygiene conditions.
Mõnica Hitomi Okura, José Moacir Marin
doaj   +1 more source

Evaluation of the physical and chemical parameters of Minas Frescal and Ricotta cheese marketed in Fortaleza, Ceará

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, Michelle Fontinele Quirino, Talita Lima e Silva, Juliane Doering Gasparin Carvalho   +3 more
doaj   +1 more source

Acidification rates of probiotic bacteria in Minas frescal cheese whey

LWT - Food Science and Technology, 2008
The acidification rates of Lactobacillus delbrueckii subsp. bulgaricus (Lb), Lactobacillus acidophilus (La), Lactobacillus rhamnosus (Lr), and Bifidobacterium animalis subsp. lactis (Bl) in co-culture with Streptococcus thermophilus (St) were studied in Minas frescal cheese whey.
K.E. Almeida, A.Y. Tamime, M.N. Oliveira
openaire   +1 more source

Staphylococcus aureus in Some Brazilian Dairy Industries: Changes of Contamination and Diversity [PDF]

, 2017
Staphylococcus aureus, a major food-poisoning pathogen, is a common contaminant in dairy industries worldwide, including in Brazil. We determined the occurrence of S. aureus in five dairies in Brazil over 8 months. Of 421 samples, 31 (7.4%) were positive
Alves, Virginia F., Chaul, Luiza T., Corassin, Carlos H., Dittmann, Karen Kiesbye, Fernandes de Oliveira, Carlos A., Gram, Lone, Lee, Sarah H. I., Oxaran, Virginie, Pereira De Martinis, Elaine C.   +8 more
core   +2 more sources

In Vitro Digestion Assays Using Dynamic Models for Essential Minerals in Brazilian Goat Cheeses [PDF]

, 2022
Goat cheeses have important nutritional properties, with an emphasis on proteins, lipids (high digestibility), and essential minerals. This study analyzes the bioavailability of Ca, Mg, and Zn in Brazilian cheeses using an in vitro dynamic digestion ...
da Paixão Teixeira, José Luan, Lima Pallone, Juliana Azevedo, Martínez Férez, Antonio, Morales González, José Antonio, Seiquer, Isabel, Vellido Pérez, José Antonio   +5 more
core   +1 more source

Microscopic analysis of minas frescal cheese sold in city of Londrina-PR [PDF]

Revista Brasileira de Pesquisa em Alimentos, 2011
<p>Cheese are considered highly perishable foods, so it must be produced with raw materials of good quality, subject to an efficient quality control, besides their transport, storage and marketing appropriate to avoid&nbsp; vehiculation of diseases.
Luciana Furlaneto Maia, Raissa Curti Bonfante   +1 more
openaire   +1 more source

AEROMONAS IN PROCESSING LINE OF MINAS FRESCAL AND COLONIAL CHEESES / Aeromonas no processamento de queijos tipos minas frescal e colonial .

Ars Veterinaria, 2013
Com o objetivo de estabelecer, durante o processamento do queijo Minas Frescal e Colonial os possíveis pontos de contaminação e a forma de disseminação de bactérias do gênero Aeromonas, foram analisados, quanto à presença do micro-organismo, diferentes produtos e pontos do fluxograma de produção. Para o Queijo Minas Frescal, Aeromonas spp.
N. D. CERESER, O. D. ROSSI JUNIOR, T. M. MARTINELI, V. SOUZA, L. B. RODRIGUES, M. V. CARDOZO   +5 more
openaire   +2 more sources