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Time-intensity profile and relationship with consumer acceptability of processed cheese spread. Author(s): PALAZZO, A. B.; BIASOTO, A. C. T.; DIONISIO, A. P.; CADENA, R. S.; BOLINI, H. M. A. 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
Processamento de queijo caprino cremoso probiótico com Lactobacillus rhamnosus. Author(s): SANTOS, K. M. O. dos; BARCELOS, S. C. de; EGITO, A. S. do; BENEVIDES, S. D.; OLIVEIRA, I. C. de O processo de produção de queijo cremoso a partir de leite de cabra descrito neste Comunicado Técnico foi desenvolvido com base na tecnologia do queijo ?Fromage Blanc?, de origem francesa, diferencian... ... Repository: BDPA Publication year: 2013
Microbiological evaluation of probiotic goat cheese. Author(s): MARTINS, I. B. A.; ROSENTHAL, A.; SANTOS, K. M. O. dos; WALTER, E. H. M.; MARTINS, J. M.; DELIZA, R. Repository: BDPA Publication year: 2015
Características sensoriais e aceitação de queijos caprinos como incentivo ao consumo de derivados de leite de cabra no Brasil. Author(s): BENEVIDES, S. D.; GARRUTI, D. dos S.; LAGUNA, L. E.; EGITO, A. S. do; SANTOS, K. M. O. dos; DELIZA, R.; QUEIROGA, R. de C. R. do E. Resumo: Os produtores de queijo de cabra têm demandado por novas tecnologias para diversificar a oferta de produtos derivados do leite caprino, visando o aumento de seu consumo. Em virtude disso, o ob... ... Repository: BDPA Publication year: 2021
Effect of the type of emulsifying salt on microstructure and rheological properties of "requeijão cremoso" processed cheese spreads. Author(s): CUNHA, C. R. da; ALCÂNTARA, M. R.; VIOTTO, W. H. The role of different types of emulsifying salts-sodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)-on microstructure and rheolo... ... Repository: BDPA Publication year: 2012
Production of bacteriocins by stsphylococcal strains isolated from Brazilian cheese. Author(s): BRITO, M. A. V. P.; SOMKUTI, G. A. Repository: BDPA Publication year: 2007
Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time. Author(s): PEREIRA, J. P. F.; MAGESTE, A. C.; CAMPOS, N. DA S.; SOUSA, R. A. DE; FRANCISQUINI, J. A.; PERRONE, I. T.; CARVALHO, A. F. DE; NUNES, R. M.; MARTINS, M. F.; SILVA, P. H. DA F. DA Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status... ... 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.; ÂNGELO, F. F.; TALON, R.; BORGES, M. de F.; LEROY, S.; LOISEAU, G.; LANGE, C. C.; ANDRADE, N. J. de; MONTET, D. 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
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
Retail survey of Brazilian milk and minas frescal cheese and a contaminated dairy plant to establish prevalence, relatedness, and sources of listeria monocytogenes isolates. Author(s): BRITO, J. R. F.; SANTOS, E. M. P.; ARCURI, E. F.; LANGE, C. C.; BRITO, M. A. V. P.; SOUZA, G. N.; CERQUEIRA, M. M. O. P.; BELTRAN, J. M. S.; CALL, J. E.; LIU, Y.; PORTO-FETT, A. C. S.; LUCHANSKY, J. B. A study was designed to recover Listeria monocytogenes from pasteurized milk and Minas frescal cheese (MFC) sampled at retail establishments (REs) and to identify the contamination source(s) of these... ... Repository: BDPA Publication year: 2008

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