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Probiotic crescenza cheese containing lactobacillus casei and lactobacillus acidophilus manufactured with high-pressure homogenized milk
(American Dairy Science Association, 2008-12)
High-pressure homogenization (HPH) is one of the most promising alternatives to traditional thermal treatment of food preservation and diversification. Its effectiveness on the deactivation of pathogenic and spoilage ...
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 ...
Differentiation of sheep milk and cheese based on quality and composition
(Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2009)
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, ...
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 ...
Can lutein replace annatto in the manufacture of Prato cheese?
(LWT - Food Science and Technology, 2018)
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 ...
Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
(Academic Press Inc Elsevier Science, 2000-12)
Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The effects of ripening temperature, type of packaging film and storage period before packaging on the organic acids content ...