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Calidad microbiológica de la salmuera utilizada en el proceso de elaboración de quesos frescos artesanales en una quesera de Quimiag-Chimborazo.
(Escuela Superior Politécnica de Chimborazo, 2020-07-30)
The microbiological quality of the brine used in an artisan cheese factory in the rural parish of Quimiag of the province of Chimborazo, was analyzed, considering that salting process is a critical point during the artisan ...
Resistencia antimicrobiana de Staphylococcus aureus aislado en quesos frescos artesanales elaborados en zonas rurales de Riobamba-Ecuador.
(Escuela Superior Politécnica de Chimborazo, 2018-10-16)
The aim of this research was to evaluate the microbiological quality of fresh handmade cheesesthrough the quantification of staphylococcus aureus and, isolate theirs strains from these cheeses for measuring their resistance ...
Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina
(Wiley Blackwell Publishing, Inc, 2009-06)
In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were ...
Artisanal Minas cheese produced in the Campos das Vertentes/MG region: microbiota and volatile compounds profileQueijo Minas artesanal produzido na região Campos das Vertentes/MG: microbiota e perfil de compostos voláteis
(Universidade Federal de LavrasPrograma de Pós-graduação em Ciência dos AlimentosUFLAbrasilDepartamento de Ciência dos Alimentos, 2023)
Molecular Detection of Coxiella burnetii in Unstandardized Minas Artisanal Cheese Marketed in Southeastern Brazil
(2021-08-01)
Q fever is a zoonotic disease caused by Coxiella burnetii. The causative pathogen has been detected in dairy products, which raises the possibility of consumption of dairy products as a possible route of transmission; ...