Seu portal de pesquisas em queijos artesanais

2013

ARCURI, E. F. et al. Determination of cheese origin by using 16S rDNA fingerprinting of bacteria communities by PCR-DGGE: Preliminary application to traditional Minas cheese. Food Control, v. 30, p. 1–6, 2013.

DOI: https://doi.org/10.1016/j.foodcont.2012.07.007


CARDOSO, V. M. et al. The influence of ripening period length and season on the microbiological parameters of a traditional Brazilian cheese. Brazilian Journal of Microbiology, v. 44, n. 3, p. 743–749, 2013.

DOI: https://doi.org/10.1590/S1517-83822013005000059


COSTA, H. H. S. et al. Potencial probiótico in vitro de bactérias ácido-láticas isoladas de queijo-de-minas artesanal da Serra da Canastra, MG. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, v. 65, n. 6, p. 1858–1866, 2013.

DOI: https://doi.org/10.1590/S0102-09352013000600038


DORES, M. T. et al. Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil. Food Science and Technology, v. 33, n. 2, p. 271–275, 2013.

DOI: https://doi.org/10.1590/S0101-20612013005000033


DORES, M. T.; NOBREGA, J. E. DA; FERREIRA, C. L. DE L. F. Room temperature aging to guarantee microbiological safety of brazilian artisan Canastra cheese. Food Science and Technology, v. 33, n. 1, p. 180–185, 2013.

DOI: https://doi.org/10.1590/S0101-20612013005000003


QUEIROGA, R. C. R. E. et al. Nutritional, textural and sensory properties of Coalho cheese made of goats’, cows’ milk and their mixture. LWT - Food Science and Technology, v. 50, n. 2, p. 538–544, 2013.

DOI: https://doi.org/10.1016/j.lwt.2012.08.011


TULINI, F. L.; WINKELSTRÖTER, L. K.; DE MARTINIS, E. C. P. Identification and evaluation of the probiotic potential of Lactobacillus paraplantarum FT259, a bacteriocinogenic strain isolated from Brazilian semi-hard artisanal cheese. Anaerobe, v. 22, p. 57–63, 2013.

DOI: https://doi.org/10.1016/j.anaerobe.2013.06.006