Results 61 to 70 of about 3,357 (270)
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. +8 more
core +2 more sources
Research, Society and Development, 2022 Functional ingredients have become common in food products. The fermented Kombucha drink stands out for its probiotic and antimicrobial properties that beneficially contribute to food use.
Eduardo Coelho +7 more
semanticscholar +1 more source
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 +5 more
openaire +2 more sources
Survival of Shiga toxin-producing Escherichia coli O157:H7 in Minas frescal cheese [PDF]
Food Science and Technology (Campinas), 2015 Shiga toxin-producing Escherichia coli (STEC) O157:H7 strains (isolated by cattle’s faeces and a reference strain, EDL933), were inoculated into pasteurized milk (102 and 103 cells.mL–1) to prepare the Minas frescal cheese. As control was used uninfected milk.
Frozi, Jesieli Braz +5 more
openaire +3 more sources
International Journal of Advanced Engineering Research and Science, 2021 — Available to the consumer an innocuous product, without the presence of any type of pathogen, It has to be the goal of any type of industry that produces and markets, foodstuffs for human consumption.
Maria do Socorro Ferreira dos Santos +2 more
semanticscholar +1 more source
Food Safety and Health, Volume 3, Issue 4, Page 659-667, October 2025.This study evaluated the antimicrobial susceptibility profile of Escherichia coli isolated from artisanal colonial cheese from Brazil. Sixty percent of the isolates showed resistance to at least one antimicrobial, no ESBL was found, genes blaTEM and tetB were found simultaneously in four isolates.
Luísa Aimée Schmitt Lobe +14 more
wiley +1 more source
Quality of cheese produced with milk from cows fed forage palm with different forages
Semina: Ciências Agrárias, 2019 The objective of this study was to evaluate the effects of forage palm combined with different forages in the diet of F1 Holstein x Zebu cows, on the quality of Minas Frescal cheese.
Camila Soares +8 more
doaj +1 more source
International Journal of Dairy Technology, Volume 78, Issue 4, October–December 2025.This review highlights microwave and ohmic heating as promising alternatives to conventional dairy processing. It critically evaluates their efficiency, equipment design, cost and integration potential. Emphasising sustainability and quality preservation, the article offers forward‐looking insights into hybrid systems, AI and renewable energy for ...
Dominic Buchanan +3 more
wiley +1 more source
Aeromonas no processamento de queijos tipos Minas Frescal e Colonial. [PDF]
, 2015 Resumo: 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 ...
CARDOZO, M. V. +5 more
core
Journal of Sensory Studies, Volume 40, Issue 5, October 2025.ABSTRACT This study evaluated the influence of information about different types of flavorings (natural, nature‐identical, and artificial) on sensory acceptance and consumer purchase intentions toward Tahiti lime‐flavored yogurts, using the innovative text highlighting (TH) methodology. Considering the increasing consumer demand for natural ingredients
Luanna Maria Benatti +7 more
wiley +1 more source