Since Brazil has a strong prospect of becoming a major exporter of dairy products, the production chain of milk needs to prepare to overcome obstacles such as non-tariff barriers related to food safety and quality assurance. Thus, this project aimed to gather information and develop methodologies for addressing such a challenge. One of the goals was the physicochemical and microbiological characterization of four dairy products (Minas Standard cheese, curd cheese, condensed milk, and whey powder

Status: Completed     Start date: Tue Nov 01 00:00:00 GMT-03:00 2011

The presence of Staphylococcus spp. in milk and milk products is a concern for dairy farmers, industry and government agencies responsible for public health. Because these microorganisms are important pathogens of mastitis, the udder of the infected animal is a major source of contamination of raw milk. S. aureus is the species most frequently associated with mastitis and outbreaks or cases of food poisoning. Other species of Staphylococcus have also been associated, but

Status: Completed     Start date: Wed Aug 01 00:00:00 GMT-03:00 2007

This project aims at the preventive development of genetic stocks resistant to quarantine organisms (pests and diseases that do not yet exist in Brazil) of high risk for Brazilian agriculture in order to reduce the economic, social and environmental impact of their eventual entry into the country. A program of preventive genetic improvement depends on partnership with research institutions from other countries so that quarantine organisms can be studied safely. This project is based on an establ

Status: Completed     Start date: Tue Sep 01 00:00:00 GMT-03:00 2015

Artisanal cheeses are traditionally produced from raw milk. In the State of Minas Gerais they are regarded as intangible heritage of humanity by the Institute of National Historical and Artistic Heritage, with the following two regions of the State being awarded a geographic indication label: Canastra and Serro. These indications have been pursued by other regions producing artisanal cheeses. Currently, their sale is permitted by official bodies, but their production safely to the consumer is st

Status: Completed     Start date: Tue Mar 01 00:00:00 GMT-03:00 2016