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Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese
(Brazilian Journal of Microbiology, 2017)
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 ...
Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter culturesInfluencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico
(Asociación Argentina de Microbiología, 2016-03)
The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures. The oregano used, Origanum vulgare var hirtum, ...
β-casein gene polymorphism permits identification of bovine milk mixed with bubaline milk in mozzarella cheese
(2008-12-01)
Mozzarella cheese is traditionally prepared from bubaline (Bubalus bubalis) milk, but product adulteration occurs mainly by addition of or full substitution by bovine milk. The aim of this study was to show the usefulnes ...
β-casein gene polymorphism permits identification of bovine milk mixed with bubaline milk in mozzarella cheese
(2008-12-01)
Mozzarella cheese is traditionally prepared from bubaline (Bubalus bubalis) milk, but product adulteration occurs mainly by addition of or full substitution by bovine milk. The aim of this study was to show the usefulnes ...
Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants
(Elsevier B.V., 2013-12-01)
The objective of this research was to compare the effect of 2 fungal proteases, one that is already commercially established as a milk-clotting agent and another produced at the laboratory scale, on Prato cheese composition, ...
Casein Peptization, Functional Properties, and Sensory Acceptance of Processed Cheese Spreads Made with Different Emulsifying Salts
(Wiley-blackwell Publishing, IncMaldenEUA, 2010)
Biodiversity and succession of lactic microbiota involved in Brazilian buffalo mozzarella cheese production
(2022-03-01)
The biodiversity and succession of lactic acid bacteria (LAB) involved in the production and storage of Brazilian buffalo mozzarella cheese were evaluated. The isolates were characterized by Gram staining and catalase test, ...
Incorporation of bifidobacteria into cheeses: Challenges and rewards
(Elsevier, 2004-05)
As the market for functional foods (i.e. foods that contain health-promoting components beyond traditional nutrients) continues to expand, research in the development of food products containing bifidobacteria and other ...