Seu portal de pesquisas em queijos artesanais

2019

ALBUQUERQUE, P. P. F. et al. Occurrence of Mycobacterium avium subsp. paratuberculosis in coalho cheese in the State of Pernambuco , Brazil. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, v. 71, n. 6, p. 1917–1921, 2019.

DOI:  https://doi.org/10.1590/1678-4162-10754


ANDRETTA, M. et al. Microbial safety status of Serro artisanal cheese produced in Brazil. Journal of Dairy Science, v. 102, n. 12, p. 10790–10798, 2019.

DOI: https://doi.org/10.3168/jds.2019-16967


ARAGÃO, B. B. et al. Short communication: High frequency of β-lactam-resistant Staphylococcus aureus in artisanal coalho cheese made from goat milk produced in northeastern Brazil. Journal of Dairy Science, v. 102, n. 8, p. 6923–6927, 2019.

DOI: https://doi.org/10.3168/jds.2018-16162


BEZERRA, S. S. et al. Detection of Brucella spp. in artisan cheese commercialized in Parnaíba, Piauí state, Brazil. Medicina Veterinária (Brazil), v. 13, n. 1, p. 33–37, 2019.

DOI: https://doi.org/10.26605/medvet-v13n1-2606


CADAVEZ, V. A. P. et al. A comparison of dynamic tertiary and competition models for describing the fate of Listeria monocytogenes in Minas fresh cheese during refrigerated storage. Food Microbiology, v. 79, p. 48–60, 2019.

DOI: https://doi.org/10.1016/j.fm.2018.11.004


DE MEDEIROS CARVALHO, M. et al. Traditional Colonial-type cheese from the south of Brazil: A case to support the new Brazilian laws for artisanal cheese production from raw milk. Journal of Dairy Science, v. 102, n. 11, p. 9711–9720, 2019.

DOI: https://doi.org/10.3168/jds.2019-16373


KAMIMURA, B. A. et al. Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects. Comprehensive Reviews in Food Science and Food Safety, v. 18, n. 5, p. 1636–1657, 2019a.

DOI: https://doi.org/10.1111/1541-4337.12486


KAMIMURA, B. A. et al. Large-scale mapping of microbial diversity in artisanal Brazilian cheeses. Food Microbiology, v. 80, p. 40–49, 2019b.

DOI: https://doi.org/10.1016/j.fm.2018.12.014


LEITE, A. I. N. et al. FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. LWT, v. 109, p. 63–69, 2019.

DOI: https://doi.org/10.1016/j.lwt.2019.04.017


MEISEN, M. N. et al. Análise de características de qualidade durante processamento de queijo kochkäse produzido a partir de leite cru e pasteurizado. Brazilian Journal of Development, v. 5, n. 8, p. 13383–13396, 2019.

DOI: https://doi.org/10.34117/bjdv5n8-140


NASCIMENTO, E. C.; CRUZ, B. E. V.; CALVI, M. F. Queijos diferentes, origem geográfica comum: história e tradição da produção dos queijos do Marajó. Ateliê Geográfico, v. 13, n. 3, p. 190–208, 2019.

DOI: https://doi.org/10.5216/ag.v13i3.57694


PARUSSOLO, L. et al. Detection of virulence genes and antimicrobial resistance profiles of Escherichia coli isolates from raw milk and artisanal cheese in Southern Brazil. Semina:Ciencias Agrarias, v. 40, n. 1, p. 163–178, 2019.

DOI: http://dx.doi.org/10.5433/1679-0359.2019v40n1p163


SANT’ANNA, F. M. et al. Microbial shifts in Minas artisanal cheeses from the Serra do Salitre region of Minas Gerais, Brazil throughout ripening time. Food Microbiology, v. 82, p. 349–362, 2019.

DOI: https://doi.org/10.1016/j.fm.2019.02.016


SILVA, J. G. et al. In vitro assessment of the probiotic potential of lactobacilli isolated from Minas artisanal cheese produced in the Araxá region, Minas Gerais state, Brazil. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, v. 71, n. 2, p. 647–657, 2019.

DOI: https://doi.org/10.1590/1678-4162-10188


TAVARES, A. B. et al. Queijo artesanal produzido no sul do Rio Grande do Sul: avalição físico-química, microbiológica e suscetibilidade a antimicrobianos de isolados de Staphylococcus coagulase positiva. Ciencia Animal Brasileira, v. 20, p. 1–10, 2019.

DOI: https://doi.org/10.1590/1089-6891v20e-47184


VIÇOSA, G. N. et al. Impact of co-cultivation with Enterococcus faecalis over growth, enterotoxin production and gene expression of Staphylococcus aureus in broth and fresh cheeses. International Journal of Food Microbiology, v. 308, 108291, 2019. 
DOI: https://doi.org/10.1016/j.ijfoodmicro.2019.108291