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Zein-based blend coatings: Impact on the quality of a model cheese of short ripening period
(Elsevier B.V., 2016-02-01)
Two biodegradable zein-based blend coatings were evaluated according to the impact on the quality of the Minas Padrao cheese throughout a storage period of 56 days. Throughout the storage, the biodegradable-coated cheese ...
Valor calórico e determinação de natamicinaem queijos tipo gorgonzola
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilTecnologia em AlimentosTecnologia em AlimentosUTFPR, 2015-11-26)
This study had as objective to determine the concentration of natamycin in type cheese gorgonzola. The type cheese gorgonzola, the family of blue cheeses are matured by the fungus Penicillium roqueforti. Samples from three ...
The quality of Minas Frescal cheese produced by different technological processes
(Elsevier Sci LtdOxfordInglaterra, 2007)
Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells
(AMER DAIRY SCIENCE ASSOC, 2008)
The objective of this research was to evaluate the effects of 2 levels of raw milk somatic cell count (SCC) on the composition of Prato cheese and on the microbiological and sensory changes of Prato cheese throughout ...
Stability of sliced mozzarella cheese in modified-atmosphere packaging
(Int Assoc Milk Food Environmental Sanitarians, IncDes Moines, 1996)
Estudo da interferência da sazonalidade na composição centesimal e qualidade microbiológica de queijos coloniais
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoCoordenação do Curso de Tecnologia em Alimentos, 2011-12-14)
This study aimed to verify the influence of each of the four seasons on the proximate composition of cheese colonial produced and marketed in southwest of Paraná, and to assess the microbiological quality of these cheeses. ...
Shelf life study of handmade and industrially processed Minas frescal cheese
(2019-01-01)
Purpose: The purpose of this study is to characterize and compare the results of the inspection mark of handmade and industrially processed Minas frescal cheese. It is one of the most commonly made and consumed cheeses in ...
Improvement of the microbiological quality of Argentinian Port Salut cheese by applying starch-based films and coatings reinforced with rice bran and containing natural antimicrobials
(Wiley Blackwell Publishing, Inc, 2020-10)
In order to improve the microbiological stability of Argentinian Port Salut cheese stored at 12°C, starch-based edible films and coatings reinforced with rice bran and added with natamycin and nisin (NANI) were evaluated ...
Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli
(Sage Publications Ltd, 2019-10)
The aim of this study was to manufacture pasta filata cheeses added with two probiotic lactobacilli: Lactobacillus rhamnosus GG and Lactobacillus acidophilus LA5, either individually or combined, and to evaluate the effect ...