DE OLIVEIRA, M. E. G. et al. Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria. Scientia Agricola, v. 69, n. 6, p. 370–379, 2012.

DOI: https://doi.org/10.1590/S0103-90162012000600005

DELAMARE, A. P. L. et al. Microbiological, physico-chemical and sensorial characteristics of Serrano, an artisanal brazilian cheese. Food and Nutrition Sciences, v. 03, n. 08, p. 1068–1075, 2012.

DOI: https://doi.org/10.4236/fns.2012.38142

DOS SANTOS, K. M. O. et al. Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids. International Dairy Journal, v. 24, n. 2, p. 107–112, 2012.

DOI: https://doi.org/10.1016/j.idairyj.2011.12.001

FREITAS FILHO, J. R. et al. Avaliação dos parâmetros físico químicos do queijo coalho artesanal produzido em Calçado - PE. Revista Brasileira de Tecnologia Agroindustrial, v. 6, n. 1, p. 722–729, 2012.

DOI: https://doi.org/10.3895/S1981-36862012000100011

GARCIA, E. F. et al. Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria. International Journal of Food Sciences and Nutrition, v. 63, n. 8, p. 947–956, 2012.

DOI: https://doi.org/10.3109/09637486.2012.687367

MATA, G. M. S. C.; VANETTI, M. C. D. Comparison of conventional and rapid methods for Salmonella detection in artisanal Minas cheese. Journal of Food Research, v. 1, n. 3, p. 178–183, 2012.

DOI: http://dx.doi.org/10.5539/jfr.v1n3p178

MORAES, P. M. et al. Bacteriocinogenic and virulence potential of Enterococcus isolates obtained from raw milk and cheese. Journal of Applied Microbiology, v. 113, n. 2, p. 318–328, 2012.

DOI: https://doi.org/10.1111/j.1365-2672.2012.05341.x

SILVA, R. A. et al. Avaliação da microbiota bacteriana do queijo de coalho artesanal produzido na região Agreste do estado de Pernambuco. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, v. 64, n. 6, p. 1732–1738, 2012a.

DOI: https://doi.org/10.1590/S0102-09352012000600044

SILVA, R. A. et al. Can artisanal “coalho” cheese from Northeastern Brazil be used as a functional food? Food Chemistry, v. 135, n. 3, p. 1533–1538, 2012b.

DOI: https://doi.org/10.1016/j.foodchem.2012.06.058

ZOCCHE, F. et al. Estafilococos coagulase positiva em queijos minas frescal e minas padrão comercializados em Pelotas, Rio Grande do Sul. Boletim Centro de Pesquisa de Processamento de Alimentos, v. 30, n. 1, p. 119–124, 2012.

DOI: http://dx.doi.org/10.5380/cep.v30i1.28594