Seu portal de pesquisas em queijos artesanais

2016

BEMFEITO, R. M. et al. Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil. Journal of Dairy Science, v. 99, n. 10, p. 7886–7897, 2016.

DOI: https://doi.org/10.3168/jds.2016-11056


BEZERRA, T. K. A. et al. Proteolysis in goat “coalho” cheese supplemented with probiotic lactic acid bacteria. Food Chemistry, v. 196, p. 359–366, 2016.

DOI: https://doi.org/10.1016/j.foodchem.2015.09.066


CASTRO, R. D. et al. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons. Journal of Dairy Science, v. 99, n. 8, p. 6086–6096, 2016.

DOI: https://doi.org/10.3168/jds.2015-10579


CEZAR, R. D. S. et al. Detection of Mycobacterium bovis in artisanal cheese in the state of Pernambuco, Brazil. International Journal of Mycobacteriology, v. 5, n. 3, p. 269–272, 2016.

DOI: http://dx.doi.org/10.1016/j.ijmyco.2016.04.007


EVANGELISTA-BARRETO, N. et al. Queijos artesanais como veiculo de contaminação de Escherichia coli e estafilococos coagulase positiva resistentes a antimicrobianos. Revista Brasileira de Higiene e Sanidade Animal, v. 10, n. 1, p. 55–67, 2016.

DOI: http://dx.doi.org/10.5935/1981-2965.20160006


FELICIO, T. L. et al. Physico-chemical changes during storage and sensory acceptance of low sodium probiotic Minas cheese added with arginine. Food Chemistry, v. 196, p. 628–637, 2016.

DOI: https://doi.org/10.1016/j.foodchem.2015.09.102


FILHO, A. D. S. S. et al. Caracterização física e condições sanitárias do comércio de queijo cabacinha em três municípios do Vale do Jequitinhonha, MG, Brasil. Revista do Instituto de Laticínios Cândido Tostes, v. 71, n. 4, p. 219–227, 2016.

DOI: https://doi.org/10.14295/2238-6416.v71i4.511


MATA, G. M. S. C. et al. Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening. Brazilian Journal of Microbiology, v. 47, n. 3, p. 749–756, 2016.

DOI: https://doi.org/10.1016/j.bjm.2016.04.006


MEDEIROS, R. S. et al. Identification of lactic acid bacteria isolated from artisanal Coalho cheese produced in the Brazilian Northeast. CYTA - Journal of Food, v. 14, n. 4, p. 613–620, 2016.

DOI: https://doi.org/10.1080/19476337.2016.1185468


PINTO, M. R. M. et al. Avaliação microbiológica de queijo do Marajó tipo creme, de leite de búfala, elaborado em queijarias da Ilha do Marajó, Pará. Scientia Plena, v. 12, n. 6, 2016a. 

DOI: https://doi.org/10.14808/sci.plena.2016.069908


PINTO, M. S. et al. Características físico-químicas e microbiológicas do queijo artesanal produzido na microrregião de Montes Claros – MG. Revista do Instituto de Laticínios Cândido Tostes, v. 71, n. 1, p. 43–52, 2016b.

DOI: https://doi.org/10.14295/2238-6416.v70i1.514


SILVA, J. et al. Brucella abortus detected in cheese from the Amazon region: differentiation of a vaccine strain (B19) from the field strain in the states of Pará, Amapá and Rondônia, Brazil. Pesquisa Veterinária Brasileira, v. 36, n. 8, p. 705–710, 2016a.

DOI: https://doi.org/10.1590/S0100-736X2016000800005


SILVA, R. A. et al. Proteomic and peptidomic profiling of Brazilian artisanal “Coalho” cheese. Journal of the science of food and agriculture, v. 96, n. 13, p. 4337–4344, 2016b.

DOI: https://doi.org/10.1002/jsfa.7640