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Microbiological evaluation of probiotic goat cheese. Author(s): ROSENTHAL, A.; SANTOS, K. M. O. dos; WALTER, E. H. M.; DELIZA, R. Repository: BDPA Publication year: 2015
Detection of Mycobacterium spp. in Coalho cheese commercialized in the city of Caicó-RN, Brazil. Author(s): MEDEIROS, G. B.; ARAUJO, F. R.; HIGINO, S. S. S.; BEZERRA NETO, P. S.; MEDEIROS, R. S.; SARTI, E. C. F. B.; AQUINO, V. V. F.; RODRIGUES, O. G. Artisanal Coalho cheese is a popular dairy product, widely consumed in the Northeast region of Brazil, and is produced with raw or pasteurized milk. Microbial contamination of cheeses has very importa... ... Repository: BDPA Publication year: 2019
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. Author(s): VICENTINI, N. M. This study assessed the potential application of Fourier-Transformed Infrared spectroscopy using AttenuatedTotal Reflectance (FTIR-ATR) coupled with multivariate approaches to characterize and detect... ... Repository: BDPA Publication year: 2019
Time-intensity profile and relationship with consumer acceptability of processed cheese spread. Author(s): BIASOTO, A. C. T.; DIONISIO, A. P. Abstract: Creamy “requeijão” is the commercially most prominent processed cheese spread in Brazil. The time intensity analysis is important to provide how the flavor behavior is for the consumers duri... ... Repository: BDPA Publication year: 2023
Comparison of two lipid extraction methods produced by yeast in cheese whey. Author(s): CASTANHA, R. F.; MORAIS, L. A. S. de Abstract: This work aimed to evaluate nine strains of yeast, previously identified as good producers of lipids in honey medium, for selecting the most suitable strain for the production of lipids in c... ... Repository: BDPA Publication year: 2013
Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes. Author(s): SANTOS, K. M. O. dos; EGITO, A. S. do A freeze-dried lactic culture was prepared with the potentially probiotic strain Lb. mucosae CNPC007, isolated from goat's milk, and used in the manufacture of Coalho goat cheese. Lb. mucosae viabilit... ... Repository: BDPA Publication year: 2018
Detection of Salmonella spp. in artisanal cheese of Campo Grande, State of Mato Grosso do Sul. Author(s): ARAÚJO, A. C. L.; PASQUATTI, T. N.; ARAUJO, F. R. Brazilian artisanal cheeses are characterized by the use of raw milk, as well as following simple and traditional manufacturing technology. Despite the efforts of the Brazilian authorities to regulate... ... Repository: BDPA Publication year: 2019
Toxigenic status of Staphylococcus aureus isolated from bovine raw milk and minas frescal cheese in Brazil. Author(s): ARCURI, E. F.; BORGES, M. de F.; LANGE, C. C. A group of 291 Staphylococcus aureus isolates from mastitic cow's milk (n = 125), bulk tank milk (n = 96), and Minas frescal cheese (n = 70) were screened for staphylococcal enterotoxin (SE) genes (se... ... Repository: BDPA Publication year: 2010
Safety, beneficial and technological properties of Enterococcus faecium isolated from Brazilian cheeses. Author(s): SANTOS, K. M. O. dos; SALLES, H. O.; BORGES, M. de F.; BRUNO, L. M. This study aimed to characterize the safety and technological properties of Enterococcus faecium strains isolated from Brazilian Coalho cheeses. High levels of co-aggregation were observed between Ent... ... Repository: BDPA Publication year: 2015
Viable Mycobacterium avium subspecies paratuberculosis in retail artisanal coalho cheese from Northeastern Brazil. Author(s): CASTRO, K. N. de C.; SILVA, M. R. Mycobacterium avium ssp. paratuberculosis (MAP) is the etiologic agent of paratuberculosis and it potentially plays a role in Crohn’s disease. In humans, the main route of transmission of MAP might be... ... Repository: BDPA Publication year: 2014

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