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Artisanal Minas cheese produced in the Campos das Vertentes/MG region: microbiota and volatile compounds profileQueijo Minas artesanal produzido na região Campos das Vertentes/MG: microbiota e perfil de compostos voláteis
(Universidade Federal de LavrasPrograma de Pós-graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos Alimentos, 2023)
Queijo Minas artesanal da Serra da Canastra: influência da altitude e do nível de cadastramento das queijarias nas características físico- químicas e microbiológicas
(Universidade Federal de Minas GeraisUFMG, 2010-03-04)
The production of Minas artisanal cheese is traditional in Minas Gerais State and there are few data about the microbiota present in this food. The influences of altitude and official registration at the state inspection ...
Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2018-08)
Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2017)
Queijo Minas artesanal do serro de casca florida: micobiota e caracterização físico-químicaMinas artisanal cheese from serro from casca florida: mycobiota and physicochemical characterization
(Universidade Federal de LavrasPrograma de Pós-graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos Alimentos, 2023)
Produzir para viver ou viver para produzir: conflitos vividos pelos produtores familiares e as estratégias de resistência no território do queijo Canastra
(Universidade Federal de Santa MariaBrasilGeografiaUFSMPrograma de Pós-Graduação em Geografia e GeociênciasCentro de Ciências Naturais e Exatas, 2017-03-13)
The central theme of this research is the process of cheese production and commercialization in the Canastra Microregion, in the State of Minas Gerais. We broach the problems faced by the producers of Minas Artisanal Cheese, ...
Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers
(2017-01-01)
Mozzarella cheese is considered a safe food due to the high temperature treatment used in the traditional process of stretching into hot water; however, a post-process contamination during the cheese manufacture or during ...
Molecular Detection of Coxiella burnetii in Unstandardized Minas Artisanal Cheese Marketed in Southeastern Brazil
(2021-08-01)
Q fever is a zoonotic disease caused by Coxiella burnetii. The causative pathogen has been detected in dairy products, which raises the possibility of consumption of dairy products as a possible route of transmission; ...