Buscar
Mostrando ítems 91-100 de 1203
Xanthan gum produced by Xanthomonas campestris from cheese whey: production optimisation and rheological characterisation
(John Wiley & Sons LtdChichesterInglaterra, 2009)
Aeromonas no processamento de queijos tipos Minas Frescal e Colonial na região Noroeste do Rio Grande do Sul
(Universidade Estadual Paulista (Unesp), 2009-10-09)
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 ...
Desenvolvimento de queijo cottage simbiótico
(Universidade Federal de Santa MariaBRCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos Alimentos, 2010-03-30)
The growing popularity of functional foods, has promoted advances in the research of new products, specially in the dairy industry. The objective of this study was to evaluate the influence of different levels of fat and ...
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
(Wiley-Blackwell, 2015)
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
(Wiley-Blackwell, 2015)
Elaboración de la cuajada
(Servicio Nacional de Aprendizaje (SENA)Centro Agropecuario de la Sabana, 2020)
Buffalo cheese whey proteins, identification of a 24 kda protein and characterization of their hydrolysates: in vitro gastrointestinal digestion
(Public Library Science, 2015)
Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from ...
Biofilm production by Staphylococcus Sp on stainless steel chips in contact with Brazilian Minas cheese homogenates and BHI broth under different extrinsic factors
(2017-10-01)
The aim of this study was to evaluate biofilm production by Staphylococcus sp on stainless steel using brain heart infusion (BHI) broth and Minas Frescal cheese broth, at different levels of contamination and under different ...
Qualidade microbiológica, físico-química e perfil eletroforético de amostras de soros de queijo produzidos no norte de Minas Gerais
(Universidade Federal de Minas GeraisUFMG, 2017-09-29)
Cheese, by volume of production, is the main lactic derivative produced in Brazil. During its production, a serum release occurs, which is still considered a by-product of the cheese industry. Cheese serum is important ...