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Mostrando ítems 41-50 de 501
Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05
(International Journal of Food Microbiology, 2018)
Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons
(Food Research International, 2018)
Estrategias tecnológicas para el incremento de la proteólisis y peptidólisis de quesos duros
(Facultad de Bioquímica y Ciencias Biológicas, Universidad Nacional del Litoral, 2015)
El objetivo de este trabajo fue acelerar la maduración de queso Reggianito, mediante modificaciones de la tecnología tradicional. Las estrategias evaluadas fueron: i)incremento de la actividad de enzimas proteolíticas no ...
Influência do período de maturação e das estações do ano nos parâmetros físico-químicos e microbiológicos do queijo Minas artesanal da região do Serro
(Universidade Federal de Minas GeraisUFMG, 2011-05-27)
Minas traditional Serro cheese is a product that has a high consumption and appreciation in Brazil. The main objective of this work was to verify the ripening and dry and rainy seasons influence on hygienical-sanitary ...
CHARACTERIZATION OF STAPHYLOCOCCUS SPECIES ISOLATED IN PRODUCTION STAGES OF BRAZILIAN COLONIAL CHEESE
(Universidade Federal de Goiás, 2020)
Queijo Minas artesanal da Serra da Canastra: influência da altitude e do nível de cadastramento das queijarias nas características físico- químicas e microbiológicas
(Universidade Federal de Minas GeraisUFMG, 2010-03-04)
The production of Minas artisanal cheese is traditional in Minas Gerais State and there are few data about the microbiota present in this food. The influences of altitude and official registration at the state inspection ...
Use of Autochthonous Lactic Acid Bacteria as Starter Culture of Pasteurized Milk Adobera Cheese
(MDPI. International Journal of Environmental Research and Public Health, 2023)
Production and Sensory Evaluation of Novel Cheeses Made with Prebiotic Substances: Inulin and Oligofructose
(SCIRP, 2015-12)
In recent years, the processing and consumption of functional foods worldwide have greatly increased. These foods benefit the body functions which improve consumers’ health and also reduce the risk factors that cause the ...
The role of propionibacteria in the volatile profile of Pategrás cheeses
(EDP Sciences, 2016-07)
Pategrás is a typical semi-hard cheese of Argentina. Over the years, successive technological changes have been applied to its manufacture, being the addition of propionibacteria (PAB) one of the most relevant. The aims ...