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Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
(Edp Sciences, 2015-03)
The acceleration of cheese ripening is of major interest in the cheese industry because it is related to both product characteristics and production costs. In this study, different temperature-time combinations using ...
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
(Wiley-Blackwell, 2015-02-01)
The water buffalo mozzarella cheese is a typical Italian cheese which has been introduced in the thriving Brazilian market in the last 10 y, with good acceptance by its consumers. Lactic acid bacteria (LAB) play an important ...
Microstructure of Mozzarella cheese as affected by the immersion freezing in NaCl solutions and by the frozen storage
(Elsevier, 2008-10)
The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because it combines conveniently salting and freezing processes. The influence of this type of freezing ...
Composition and volatile profiles of commercial Argentinean blue cheeses
(John Wiley & Sons Ltd, 2011)
Desenvolvimento de pão de queijo sem lactose e análise da influência deste carboidrato em sua composição
(Universidade Federal de São CarlosUFSCarCâmpus Lagoa do SinoEngenharia de Alimentos - EAl-LS, 2023-03-10)
The cheese bread is a traditional product from Minas Gerais (MG) that is currently consumed and produced in all regions of Brazil. Traditionally, it is made from milk, starches, cheese, eggs and salt. The objective of the ...
Geographical indication and artisanal cheeses: Legal Framework and challenges to a policy for this segment in Brazil
(Revues Org, 2018-01-01)
In recent years, artisanal cheeses have attracted the attention of researchers, governments, producers, and consumers of these delicacies in Brazil. The reasons for this awakening are related to a number of factors, such ...
Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
(2018-04-01)
Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the ...
Edible coatings on Gouda cheese as a barrier against external contamination during ripening
(Elsevier Science, 2019-10)
Cheese surfaces can be colonized by undesirable microorganisms during the different processing stages, with ripening being the most affected. Consumers demand have increased the interest in using natural antimicrobials ...
Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
(American Dairy Science Association, 2006-12)
Phage infections still represent a serious risk to the dairy industry, in which Streptococcus thermophilus is used in starter cultures for the manufacture of yogurt and cheese. The goal of the present study was to analyze ...
Massive sequencing of artisan cheeses from raw sheep's milk
(MedCrave, 2019-09)
Lactic acid bacteria (LAB) are used in the food industry to confer aromatic characteristicsand their antibacterial capacity. In this study the native flora of LAB that participates in thetraditional fermentation of semi-hard ...