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Acidification rates of probiotic bacteria in Minas frescal cheese whey
(ELSEVIER SCIENCE BV, 2008)
The acidification rates of Lactobacillus delbrueckii subsp. bulgarieus (Lb), Lactobacillus acidophilus (La), Lactobacillus rhamnosus (Lr), and Bifidobacterium animalis subsp. lactis (Bl) in co-culture with Streptococcus ...
Tracking Amazonian cheese microbial diversity: development of an original, sustainable, and robust starter by freeze drying/spray drying
(Universidade Federal de Minas GeraisBrasilFAR - DEPARTAMENTO DE ALIMENTOSUFMG, 2017)
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 ...
Metodologia da espectroscopia no infravermelho para análise dos soros provenientes da fabricação de queijos Minas padrão e prato
(Universidade Federal de Minas GeraisUFMG, 2010-02-22)
The objective of this research was to evaluate the electronic equipment based on the infrared spectroscopy for measurement of whey composition from Minas padrão and prato cheeses. The results for fat, protein, and total ...
The use of cheese whey for probiotic yogurt production
(Arquivo Brasileiro Medicina Veterinaria ZootecniaMinas GeraisBrasil, 2011)
Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods
(Food Microbiology, 2018)
Qualidade físico-química, microbiológica e detecção de soro lácteo por cromatografia líquida de alta eficiência em bebidas lácteas fermentadas
(Universidade Federal de Minas GeraisUFMG, 2010-02-25)
Physical-chemical and microbiological quality of fermented milk beverages sold at big markets from Belo Horizonte, Minas Gerais state, Brazil were evaluated. Gerber and Roese-Gottlieb methods to determine the fat content ...