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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
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
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
Effect of whey protein concentrate and endogenous lactic acid bacteria in low-fat Coalho cheese. Author(s): CRUZ, G. A.; BRUNO, L. M.; GADELHA, G. B. DE O.; MACIEL NETO, P.; LAYANE MACIEL ALVES; CARVALHO, J. D. G. Repository: BDPA Publication year: 2020
Mapping dairy plants and location strategies for whey processing in Rio de Janeiro, Brazil. Author(s): CORTEZ, N. M. S.; ZOCCAL, R.; LEITE, J. L. B.; DIAS, J.; CORTEZ, M. A. S. The objective of this study was to assess the technical and economic feasibility of the use of whey resulting from the cheese making process in the State of Rio de Janeiro. Data was collected from 52... ... Repository: BDPA Publication year: 2015
Estirpes de Staphylococcus aureus isoladas de queijo Minas artesanal de Araxá. Author(s): SOUZA, V. de; MELO, P. de C; MEDEIROS, M. I. M. de; CONDE, S. de O.; NADER FILHO, A. Resumo: Com o objetivo de conhecer as características fenotípicas e genotípicas das estirpes de Staphylococcus aureus isoladas de queijo Minas artesanal, produzido na região de Araxá-MG, 30 amostras d... ... Repository: BDPA Publication year: 2015
Produtos regionais derivados de leite de cabras e perspectivas de mercado para o Brasil. Author(s): EGITO, A. S. do; LAGUNA, L. E. Resumo: No Brasil, e especificamente no Nordeste, apesar do mercado potencial, a produção e processamento de leite de cabra ainda é incipiente, necessitando, portanto, de maiores estudos quanta a tecn... ... Repository: BDPA Publication year: 2006
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
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
Development and evaluation of molecular methodology based on polymerase on chain reaction(PCR) for identication of Campylobacter spp. In artisanal minas Cheese. Author(s): HOSKEN, B. O.; GONELLI, A. G.; ALMEIDA, P. A. A.; SILVA, M. R.; RIBEIRO, J. B.; HUNGARO, H. M. Repository: BDPA Publication year: 2018

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