Buscar
Mostrando ítems 1-10 de 629
Assessment of the microbiological quality of pattern minas cheese commercialized in Uberlândia and Patos de Minas, Minas GeraisAvaliação microbiológica de queijo minas padrão comercializado em Uberlândia e Patos de Minas, Minas Gerais
(2021-03-23)
Pattern minas cheese is a product developed with pasteurized milk, fermented with mesophilic cultures, and with the final addition of rennet. This cheese undergoes an artisanal maturation process and possesses a firm shell ...
Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
(Brazilian Journal of Microbiology, 2017)
Avaliação em queijos Minas frescal provenientes do Sudoeste de Minas Gerais da presença de fatores de virulência e resistência antimicrobiana em isolados de Escherichia coli
(2014-01-01)
The soft cheese Minas frescal is one of the most popular cheese in Brazil, which is typically manufactured in small dairy farms under unsatisfactory hygiene conditions. To assess the risk involved in consumption of this ...
THE ELEMENTS OF MINAS ARTISANAL CHEESE PRODUCTION IN THE SERRA DA CANASTRA REGION (MG): LANDSCAPE AND TERRITORY FROM THE PERSPECTIVE OF CULTURAL GEOGRAPHY
(Univ Federal Mato Grosso, 2021-06-01)
This article makes a relationship between the elements used in the production of Minas artisanal cheese in the region of Serra da Canastra in Minas Gerais with their environmental conditions. These elements stand out for ...
Ocorrência de bactérias do gênero Aeromonas em queijo-de-minas frescal artesanal
(Universidade Federal de Minas Gerais (UFMG), Escola de Veterinária, 2002-06-01)
Foram analisadas 160 amostras de queijo-de-minas frescal artesanal, adquiridas no comércio varejista dos municípios de Poços de Caldas - MG e Jaboticabal - SP, a fim de verificar a ocorrência de bactérias do gênero Aeromonas ...
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods
(Food Microbiology, 2018)