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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 ...
Detection of nontuberculous mycobacteria from water buffalo raw milk in Brazil
(Academic Press Ltd Elsevier B.V. Ltd, 2009-09-01)
Milk is an important nutritional source to man and water buffalo raw milk is used to produce mozzarella cheese. Products from unpasteurized milk have been associated with certain infectious diseases and can carry pathogenic ...
Detection of nontuberculous mycobacteria from water buffalo raw milk in Brazil
(Academic Press Ltd Elsevier B.V. Ltd, 2009-09-01)
Milk is an important nutritional source to man and water buffalo raw milk is used to produce mozzarella cheese. Products from unpasteurized milk have been associated with certain infectious diseases and can carry pathogenic ...
Detection of nontuberculous mycobacteria from water buffalo raw milk in Brazil
(Academic Press Ltd Elsevier B.V. Ltd, 2014)
Identification of genomic regions related to age at first calving and first calving interval in water buffalo using single-step GBLUP
(Wiley-Blackwell, 2020-10-05)
In Brazil, water buffaloes have been used to produce milk for mozzarella cheese production. Consequently, the main selection criterion applied for the buffalo genetic improvement is the estimated mozzarella yield as a ...
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
(Wiley-Blackwell, 2015)
Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese
(Wiley-Blackwell, 2015)
Cheese Lipid Profile Using Direct Imprinting In Glass Surface Mass Spectrometry
(ROYAL SOC CHEMISTRYCAMBRIDGE, 2015)
Probiotic properties of lactic acid bacteria isolated from water-buffalo mozzarella cheese
(2014)
This study evaluated the probiotic properties (stability at different pH values and bile salt concentration, auto-aggregation and co-aggregation, survival in the presence of antibiotics and commercial drugs, study of ...
Leuconostoc mesenteroides SJRP55: a potential probiotic strain isolated from Brazilian water buffalo mozzarella cheese
(2014)
The probiotic potential of Leuconostoc mesenteroides subsp. mesenteroides SJRP55 isolated from water buffalo mozzarella cheese was evaluated. The microorganism presented resistance to stressful conditions that simulated ...