Seu portal de pesquisas em queijos artesanais

2018

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