Artisanal Minas Cheese
Mostrando 13-16 de 16 artigos, teses e dissertações.
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13. Queijo Minas artesanal da Serra da Canastra: influência da altitude e do nível de cadastramento das queijarias nas características físico- químicas e microbiológicas
The production of Minas artisanal cheese is traditional in Minas Gerais State and there are few data about the microbiota present in this food. The influences of altitude and official registration at the state inspection office (SIO) on the microbiological and physical-chemical characteristics of Serra da Canastra Minas artisanal cheese were evaluated. Sampl
Publicado em: 2010
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14. Comparison of methods for research of Salmonella sp. e Listeria sp. and microbial and physical-chemistry evaluation in artisanal Minas cheese / Comparação de métodos para pesquisa de Salmonella sp. e Listeria sp. e avaliação microbiana e físico-química em queijo Minas artesanal
The objectives of this research had been to compare the conventional method of detention of Salmonella sp., Listeria monocytogenes and Listeria sp. with fast methods for analysis of artisanal Minas cheese and to verify the survival of Listeria innocua to the maturation. Moreover, it was objectified to evaluate the product in relation to the counting of lacti
Publicado em: 2009
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15. Queijo Minas artesanal da Canastra maturado à temperatura ambiente e sob refrigeração / Artisanal Minas cheese from the Canastra Mountain Range matured at room temperature and under refrigeration
The purpose of this work was to verify the minimum period of ripening of the artisanal Minas cheese from the Canastra Mountain Range, on the basis of the microbiological criteria demanded by the State Law N. 14,185 from 31st January, 2002, specific for artisanal cheeses. It was evaluated the microbiological and physicochemical characteristics during 64 days
Publicado em: 2007
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16. Physico-chemical and microbiological characteristics during the maturation artisanal minas cheese of the Serro area. / Características físico-químicas e microbiológicas durante a maturação do queijo minas artesanal da região do Serro
O principal objetivo deste trabalho foi verificar o período mínimo de maturação do queijo minas artesanal da região do Serro avaliando-se os critérios microbiológicos exigidos pela legislação vigente. Especificamente, buscou-se avaliar as características físico-químicas e microbiológicas durante 64 dias de maturação dos queijos; identificar ma
Publicado em: 2006