Minas Fresh Cheese
Mostrando 1-12 de 16 artigos, teses e dissertações.
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1. The 2019-2020 coronavirus pandemic in Italy: immunologic and cultural hurdles on the road to a cure
ABSTRACT Background: Global publications on Q fever have increased after the 2007 epidemic in the Netherlands. However, the epidemiology of Q fever/coxiellosis in Brazil is still poorly understood. Accordingly, there have been few studies investigating the presence of Coxiella burnetii in dairy products around the world, especially in Brazil, where consumpt
Braz J Infect Dis. Publicado em: 2020-06
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2. First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected food safety hazard in ready-to-eat raw-milk product
ABSTRACT Background: Global publications on Q fever have increased after the 2007 epidemic in the Netherlands. However, the epidemiology of Q fever/coxiellosis in Brazil is still poorly understood. Accordingly, there have been few studies investigating the presence of Coxiella burnetii in dairy products around the world, especially in Brazil, where consumpt
Braz J Infect Dis. Publicado em: 2020-06
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3. Pseudomonas spp. and other psychrotrophic microorganisms in inspected and non-inspected Brazilian Minas Frescal cheese: proteolytic, lipolytic and AprX production potential
RESUMO: O mais consumido no Brasil, o queijo Minas Frescal (QMF) é altamente suscetível à contaminação microbiana e a produção e comercialização clandestina podem representar um risco para a saúde do consumidor. O armazenamento deste produto fresco sob refrigeração, embora mais apropriado, pode favorecer a multiplicação de bactérias psicrotró
Pesq. Vet. Bras.. Publicado em: 02/12/2019
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4. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese
Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means o
Braz. J. Microbiol.. Publicado em: 2015-03
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5. Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin
The effectiveness of free and nanovesicle-encapsulated nisin to control Listeria monocytogenes in Minas Frescal cheese was investigated. Commercial nisin was encapsulated into liposomes of partially purified soy lecithin. Free (0.1 mg/mL and 0.25 mg/mL) and nanovesicle-encapsulated nisin (0.25 mg/mL) were applied onto the surface of cheese samples, and L. mo
Braz. J. Microbiol.. Publicado em: 2012-12
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6. DESENVOLVIMENTO DE QUEIJO MINAS FRESCAL PROBIÓTICO COM TEOR REDUZIDO DE LACTOSE / DEVELOPMENT OF PROBIOTIC MINAS FRESH CHEESE WITH REDUCED LACTOSE CONTENT
Nos últimos anos, houve um aumento na procura por alimentos com alguma propriedade funcional, sendo os derivados lácteos a maior gama de produtos funcionais industrializados atualmente disponíveis no mercado. Porém uma grande parte da população mundial está restringida ao consumo de lácteos por possuir uma deficiência ou ausência na produção de e
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/03/2011
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7. Ocorrência e avaliação do potencial enterotoxigênico de Staphylococcus isolados de derivados lácteos / Ocurrence and assessment of enterotoxigenic potencia of Staphylococcus isolated from dairy products
Staphylococcus are microorganisms widespread in nature and humans and animals are their main sources. Cross-contamination after milk pasteurization, caused especially by improper handling, is considered the most recurrent source of dairy products contamination by these pathogens. Staphylococus deserves our close attention due their ability to produce a large
Publicado em: 2011
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8. Características físico-químicas e avaliação sensorial de queijo minas frescal caprino potencialmente probiótico.
O presente trabalho teve como objetivo avaliar a aceitabilidade de queijo Minas frescal potencialmente probiótico produzido com leite de cabra e com a cultura probiótica Bifidobacterium animalis subsp. lactis BB12. Foram analisados os atributos sabor, aparência, textura e aspecto global, através de escala hedônica de 9 pontos (1 = desgostei muitíssimo;
SIMPÓSIO INTERNACIONAL SOBRE CAPRINOS E OVINOS DE CORTE. Publicado em: 2011
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9. Influence of coliformS in the behavior of Listeria monovytogenes in fresh white Minas cheese. / Influência dos coliformes no comportamento de Listeria monocytogenes em queijo Minas frescal
Soft cheeses are a well known cause of listeriosis outbreaks. The so called queso blanco or Latin-style fresh cheese represents a heterogeneous group of white, unripened soft cheese produced and consumed in different Latin America countries. Minas Frescal cheese is the Brazilian representative of this group and it can be produced by different technol
Publicado em: 2007
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10. Estudo da vida útil do queijo Minas frescal disponível no mercado / Study of the shelf life Minas fresh cheese available in the market
O queijo Minas frescal é um produto muito perecível e de curta duração. É necessário boas práticas de higienização durante sua produção e condições de armazenamento adequado para evitar a contaminação de microrganismos patogênicos e deteriorantes. Este trabalho teve por objetivo avaliar a vida útil do queijo Minas frescal durante o período
Publicado em: 2007
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11. Influência de uma cultura startertermofílica sobre a viabilidade de Lactobacillus acidophiluse as características de queijo minas frescal probiótico / Influence of a thermophilic starterculture over the viability of Lactobacillus acidophilusand textural, sensorial, and related properties of probiotic Minas fresh cheese
Functional foods are foods that claim to promote human health over and above the provision of basic nutrition. Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, improving his intestinal microbial balance. Lactobacillus acidophilus strains have been shown to be able to survive at favorable con
Publicado em: 2006
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12. Avaliação da qualidade dos queijos Minas Frescal e tipo Mussarela produzidos com leite contendo diferentes níveis de células somáticas / Evaluation of Minas Frescal and Mozzarella type cheeses manufactured from milk containing different somatic cell counts
The aim of the present study was to evaluate the effect of somatic cells counts (SCC) in raw milk (at levels of 100-200,000, 400-500,000 and 800,000 cells./mL) on physical, chemical, microbiological, sensorial and functional characteristics of Minas frescal and Mozzarella type cheeses. A completely randomized block design was used, considering SCC as the mai
Publicado em: 2006