AGOSTINI, C. et al. Characterization of technological and probiotic properties of indigenous Lactobacillus spp. from south Brazil. 3 Biotech, v. 8, p. 451, 2018.
DOI: https://doi.org/10.1007/s13205-018-1469-7
BORGES, E. J. et al. Development and physicochemical characterization of artisanal minas canastra cheese produced with Cynara cardunculus L. Rev. Inst. Laticínios Cândido Tostes, v. 73, n. 3, p. 136–148, 2018.
DOI: https://doi.org/10.14295/2238-6416.v73i3.697
CAMPAGNOLLO, F. B. et al. Quantitative risk assessment of Listeria monocytogenes in traditional Minas cheeses: The cases of artisanal semi-hard and fresh soft cheeses. Food Control, v. 92, p. 370–379, 2018a.
DOI: https://doi.org/10.1016/j.foodcont.2018.05.019
CAMPAGNOLLO, F. B. et al. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses. Food Microbiology, v. 73, p. 288–297, 2018b.
DOI: https://doi.org/10.1016/j.fm.2018.02.006
CASTRO, R. C. S. et al. Lactic acid bacteria as biological control of Staphylococcus aureus in coalho goat cheese. Food Technology and Biotechnology, v. 56, n. 3, p. 431–440, 2018.
DOI: https://doi.org/10.17113/ftb.56.03.18.5736
DE CAMPOS, A. C. L. P. et al. Virulence genes and antimicrobial resistance in Escherichia coli from cheese made from unpasteurized milk in Brazil. Foodborne Pathogens and Disease, v. 15, n. 2, 2018.
DOI: https://doi.org/10.1089/fpd.2017.2345
DE OLIVEIRA, L. G. et al. Lactic acid bacteria isolated from Brazilian Minas artisanal cheeses and their in vitro antagonisms against Mycobacterium bovis BCG. International Journal of Dairy Technology, v. 71, n. 4, p. 879–886, 2018.
DOI: https://doi.org/10.1111/1471-0307.12540
DE SANT’ANNA, F. M. et al. Microbiological quality of Minas artisanal cheeses from certified properties at Serra da Canastra Region, Minas Gerais, Brazil in 2016. Journal of Dairy & Veterinary Sciences, v. 6, n. 2, 2018.
DOI: https://doi.org/10.19080/JDVS.2018.05.555682
FIALHO, T. L. et al. Extraction and identification of antimicrobial peptides from the Canastra artisanal minas cheese. Food Research International, v. 107, p. 406–413, 2018.
DOI: https://doi.org/10.1016/j.foodres.2018.02.009
MARTINS, M. C. D. F. et al. Bacterial diversity of artisanal cheese from the Amazonian region of Brazil during the dry and rainy seasons. Food Research International, v. 108, p. 295–300, 2018.
DOI: https://doi.org/10.1016/j.foodres.2018.03.060
PEREIRA, M. N. et al. Qualidade do Queijo Artesanal Serrano catarinense quanto à contagem fúngica, aflatoxina M1 e sujidades. Pubvet, v. 12, n. 7, p. 1–8, 2018.
DOI: https://doi.org/10.22256/pubvet.v12n7a121.1-8
ROZENTAL, T. et al. Ocorrência de Coxiella burnetii em queijo Minas artesanal de leite cru: resultados preliminares de um preocupante problema de saúde pública. Revista Médica de Minas Gerais, v. 28, n. 5, p. 85–91, 2018.
DOI: http://www.dx.doi.org/10.5935/2238-3182.20180122
SARTI, E. C. F. B. et al. Detection of potentially pathogenic non-tuberculous Mycobacteria in artisanal coalho cheese from the state of Paraiba, northeast Brazil. Mycobacterial Diseases, v. 08, n. 03, 2018.
DOI: https://doi.org/10.4172/2161-1068.1000266
SEIXAS, F. N. et al. Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture. Journal of the Science of Food and Agriculture, v. 98, n. 10, p. 3899–3906, 2018.
DOI: https://doi.org/10.1002/jsfa.8907
SILVA, M. R. et al. Ocorrência de Brucella em queijo Minas artesanal da microrregião do Serro: um importante problema de saúde pública. Revista Médica de Minas Gerais, v. 28, n. 5, p. 79–84, 2018.
DOI: http://www.dx.doi.org/10.5935/2238-3182.20180121
SOARES, D. B. et al. Análise sanitária e físico-química e adequação bacteriológica do queijo minas artesanal produzido em duas propriedades. Ciencia Animal Brasileira, v. 19, p. 1–13, 2018.
DOI: https://doi.org/10.1590/1809-6891v19e-36499
VALE, R. C. D.; RODRIGUES, M. P. J.; MARTINS, J. M. Influência do tipo de fermento nas características físico-químicas de queijo Minas artesanal do serro – Minas Gerais, maturado em condições controladas. Revista do Instituto de Laticínios Cândido Tostes, v. 73, n. 2, p. 82–90, 2018.
DOI: https://doi.org/10.14295/2238-6416.v73i2.686