Seu portal de pesquisas em queijos artesanais

2017

ACURCIO, L. B. et al. Protective effects of milk fermented by Lactobacillus plantarum B7 from Brazilian artisanal cheese on a Salmonella enterica serovar Typhimurium infection in BALB/c mice. Journal of Functional Foods, v. 33, p. 436–445, 2017.

DOI: https://doi.org/10.1016/j.jff.2017.04.010


ANDRADE, R. P. et al. Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation. Food Research International, v. 91, p. 72–79, 2017. 

DOI: https://doi.org/10.1016/j.foodres.2016.11.032


BEZERRA, T. K. A. et al. Effect of supplementation with probiotic lactic acid bacteria, separately or combined, on acid and sugar production in goat ‘coalho’ cheese. LWT - Food Science and Technology, v. 75, p. 710–718, 2017a.

DOI: https://doi.org/10.1016/j.lwt.2016.10.023


BEZERRA, T. K. A. et al. Volatile profile in goat coalho cheese supplemented with probiotic lactic acid bacteria. LWT - Food Science and Technology, v. 76, n. Part B, p. 209–215, 2017b.

DOI: https://doi.org/10.1016/j.lwt.2016.03.041


BRUNO, L. M. et al. Wild Lactobacillus strains: Technological characterisation and design of Coalho cheese lactic culture. International Journal of Dairy Technology, v. 70, n. 4, p. 572–582, 2017.

DOI: https://doi.org/10.1111/1471-0307.12360


CARDOSO, P.; MARIN, J. M. Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers. Food Science and Technology, v. 37, n. 1, p. 41–44, 2017. 

DOI: http://dx.doi.org/10.1590/1678-457X.06316


CASARIL, K. B. P. B. et al. Qualidade microbiológica de salames e queijos coloniais produzidos e comercializados na região sudoeste do Paraná. Revista Brasileira de Agropecuária Sustentável, v. 7, n. 2, p. 75–85, 2017.

DOI: https://doi.org/10.21206/rbas.v7i2.416


CAVICCHIOLI, V. Q. et al. Novel bacteriocinogenic Enterococcus hirae and Pediococcus pentosaceus strains with antilisterial activity isolated from Brazilian artisanal cheese. Journal of Dairy Science, v. 100, n. 4, p. 2526–2535, 2017.

DOI: https://doi.org/10.3168/jds.2016-12049


DALTOÉ, V. C. B. et al. Caracterização da produção artesanal de queijo colonial na região do Vale do Taquari. Revista Eletrônica Científica da UERGS, v. 3, n. 4, p. 732–742, 2017.

DOI: https://doi.org/10.21674/2448-0479.34.732-742


DE MEDEIROS, N. C. et al. Quality of milk used in informal artisanal production of coalho and butter cheeses. Semina:Ciencias Agrarias, v. 38, n. 4, p. 1955–1962, 2017.

DOI: http://dx.doi.org/10.5433/1679-0359.2017v38n4p1955


DE SANT’ANNA, F. M. et al. Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil. International Journal of Dairy Technology, v. 70, n. 4, p. 592–601, 2017.

DOI: https://doi.org/10.1111/1471-0307.12422


FERREIRA, A. A. et al. Tracking Amazonian cheese microbial diversity: Development of an original, sustainable, and robust starter by freeze drying/spray drying. Journal of Dairy Science, v. 100, n. 9, p. 6997–7006, 2017.

DOI: https://doi.org/10.3168/jds.2016-12418


FONTENELE, M. A. et al. Peptide profile of Coalho cheese: A contribution for Protected Designation of Origin (PDO). Food Chemistry, v. 219, p. 382–390, 2017.

DOI: https://doi.org/10.1016/j.foodchem.2016.09.171


KOBAYASHI, P. D. F. et al. Detection of Brucella spp., Campylobacter spp. and Listeria monocytogenes in raw milk and cheese of uninspected production in the metropolitan area of São Paulo. Semina:Ciencias Agrarias, v. 38, n. 4, p. 1897–1904, 2017.

DOI: http://dx.doi.org/10.5433/1679-0359.2017v38n4p1897


LUIZ, L. M. P. et al. Isolation and identification of lactic acid bacteria from Brazilian Minas artisanal cheese. CYTA - Journal of Food, v. 15, n. 1, p. 125–128, 2017.

DOI: https://doi.org/10.1080/19476337.2016.1219392


PERIN, L. M. et al. Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods. Food Microbiology, v. 65, p. 160–169, 2017.

DOI: https://doi.org/10.1016/j.fm.2017.02.005


PONTAROLO, G. H. et al. Quality and safety of artisan cheese produced in the Serrana region of Santa Catarina. Semina:Ciencias Agrarias, v. 38, n. 2, p. 739–748, 2017.

DOI: http://dx.doi.org/10.5433/1679-0359.2017v38n2p739


REHFELD, I. S. et al. Short communication: Survival of Vaccinia virus in inoculated cheeses during 60-day ripening. Journal of Dairy Science, v. 100, n. 9, p. 7051–7054, 2017.

DOI: https://doi.org/10.3168/jds.2017-12560


SANTOS, L. S. et al. Easy classification of traditional Minas cheeses using artificial neural networks and discriminant analysis. International Journal of Dairy Technology, v. 70, n. 4, p. 492–498, 2017.

DOI: https://doi.org/10.1111/1471-0307.12370


SOARES, E. K. B. et al. What are the cultural effects on consumers’ perceptions? A case study covering coalho cheese in the Brazilian northeast and southeast area using word association. Food Research International, v. 102, p. 553–558, 2017.

DOI: https://doi.org/10.1016/j.foodres.2017.08.053


SOBRAL, D. et al. Principais defeitos em queijo minas artesanal: Uma Revisão. Revista do Instituto de Laticínios Cândido Tostes, v. 72, n. 2, p. 108–120, 2017. 

DOI: https://doi.org/10.14295/2238-6416.v72i2.600