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Study of the removal of chemical oxygen demand of the cheese whey and wastewater from dairy industry using Spirulina platensis
(2011)
Spirulina platensis is a filamentous cyanobacterium, photosynthetic tissue that can live in soil, marshes, alkaline lakes and freshwater, brackish and marine. Microalgae cultivation is a beneficial process, not only due ...
Teor de natamicina, caracterização físico-química, perfil de ácidos graxos e índices de qualidade lipídica em queijo azul e tipo gorgonzola
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoLondrinaBrasilPrograma de Pós-Graduação em Tecnologia de AlimentosUTFPR, 2017-02-24)
The production and consumption of fine cheeses especially blue cheese and Gorgonzola type has stepped up in Brazil. Natamycin is intentionally used in the industrial process for this type of product for its antifungal ...
Desarrollo de fermentos adjuntos para quesería a partir de bacterias lácticas no pertenecientes al fermento
(2009-03-12)
Las bacterias lácticas no pertenecientes al fermento (NSLAB) crecen espontáneamente en todos los quesos y podrían ser la causa de la mayoría de los defectos en quesería industrial. El empleo de fermentos adjuntos de cepas ...
Queso paipa comercial
(Servicio Nacional de Aprendizaje (SENA)Central didáctica, 2015)
Microbiological safety of Minas Frescal cheese (MFC) and tracking the contamination of Escherichia coli and Staphylococcus aureus in MFC processing
(Foodborne Pathogens and Disease, 2018)
Influence of Immersion Freezing in NaCl Solutions and of Frozen Storage on the Viscoelastic Behavior of Mozzarella Cheese
(Wiley Blackwell Publishing, Inc, 2007-12)
The freezing of Mozzarella cheese by immersion in NaCl solutions may be an innovative procedure for the dairy industry because combines conveniently salting and freezing processes. In this work, the influence of this type ...
Adjunct Cultures from Non-Starter Lactic Acid Bacteria
(Nova Science Publishers, 2018)
Non-starter lactic acid bacteria (NSLAB) are relevant components of cheese microbiota because they represent an adventitious group of lactic acid bacteria that can develop during ripening up to high levels. They have been ...
Safety and technological application of autochthonous Streptococcus thermophilus cultures in the buffalo Mozzarella cheese
(2020-05-01)
Thermophilic and mesophilic lactic acid bacteria (LAB), such as Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, and Lactococcus lactis, play a crucial role in the technological ...
Estudo do comportamento de diferentes tipos de amido em presença de caseína e aplicação de amido em queijo fresco light como repositor de gordura
(Universidade Estadual Paulista (Unesp), 2018-02-01)
A redução do teor de gordura afeta principalmente a textura dos queijos, assim como o sabor e o rendimento de produção. O uso de repositores de gordura é umas das estratégias que vem sendo utilizadas para melhorar a qualidade ...