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Processamento artesanal de queijo caprino simbiótico tipo petit-suisse. Author(s): SANTOS, K. M. O. dos Descreve o processo desenvolvido para a produção do queijo tipo petit-suisse simbiótico a partir de leite de cabra e polpa de maracujá, com adição da cultura probiótica Lactobacillus rhamnosus Lr-32 e... ... Repository: BDPA Publication year: 2014
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
Evolução do consumo de lácteos no Brasil. Author(s): SIQUEIRA, K. B. O leite faz parte da dieta de milhões de pessoas e movimenta um setor com vasta variedade de produtos, cada vez mais presentes nas compras da famílias brasileiras. No entanto, informações sobre o cons... ... Repository: BDPA Publication year: 2021
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. 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): SILVA, M. R.; RIBEIRO, J. B. Repository: BDPA Publication year: 2018
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): 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
Características físicas e químicas de queijo minas do Serro com diferentes períodos de maturação. Author(s): CHAVES, A. C. S. D.; MONTEIRO, R. P.; FREITAS, S. C. de; OLIVEIRA, A. H.; TAKEITI, C. Y. A fabricação do Queijo Minas Artesanal (QMA) do Serro caracteriza-se pela utilização de leite cru e do ?pingo? (que é o soro fermento) adicionado como inóculo. O QMA, em geral, é mais ácido que os que... ... Repository: BDPA Publication year: 2016

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