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Qualidade nutricional dos queijos mussarela orgânico e convencional elaborados com leite de búfala e de vaca
(Universidade Estadual Paulista (UNESP), 2014)
Qualidade nutricional dos queijos mussarela orgânico e convencional elaborados com leite de búfala e de vaca
(Universidade Estadual Paulista (Unesp), 2006-12-06)
A produção animal sob sistema orgânico certificado ainda é pouco explorada no país, mas já existem criações de búfalas e de vacas leiteiras neste sistema, sendo o queijo mussarela o principal produto obtido a partir do ...
Qualidade nutricional dos queijos mussarela orgânico e convencional elaborados com leite de búfala e de vaca
(Universidade Estadual Paulista (Unesp), 2006-12-06)
A produção animal sob sistema orgânico certificado ainda é pouco explorada no país, mas já existem criações de búfalas e de vacas leiteiras neste sistema, sendo o queijo mussarela o principal produto obtido a partir do ...
Análise microbiológica e caracterização eletroforética do queijo mussarela elaborado a partir de leite de búfala
(2009-01-01)
This study evaluated the microbiological quality of mozzarella cheese made from buffalo milk obtained from retail outlets and validated their authenticity by checking the product for the possible presence of cow milk. The ...
Genetic parameter estimates for buffalo milk yield, milk quality and mozzarella production and Bayesian inference analysis of their relationships
(Funpec-editora, 2010-01-01)
Buffalo milk has excellent physical and chemical qualities as a consequence of the high percentage of constituents. This milk property is desirable for the dairy industry because it facilitates manufacture of mozzarella ...
Genetic parameter estimates for buffalo milk yield, milk quality and mozzarella production and Bayesian inference analysis of their relationships
(Funpec-editora, 2010-01-01)
Buffalo milk has excellent physical and chemical qualities as a consequence of the high percentage of constituents. This milk property is desirable for the dairy industry because it facilitates manufacture of mozzarella ...
Buffalos milk utilized as a raw-material for preparing mozzarella cheese
(Archivos Latinoamericanos Nutricion, 1982-01-01)
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 ...
Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
(2018-04-01)
Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the ...
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 ...