Cheese Variety
Mostrando 1-12 de 21 artigos, teses e dissertações.
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1. Consumo de lácteos caprinos no Rio Grande do Sul : oferta de produtos, aceitabilidade de queijo, perfil do consumidor e consumo de lácteos não bovinos / Consumption of goat milk products in Rio Grande do Sul: offer of products, cheese acceptance, consumer profile and consumption of non-bovine milk products
This dissertation paper is divided into four studies, all of them concerned with the trade of goat milk products and non-bovine milk products. The first study aimed to identify the goat milk products offered to consumers in the retail of Porto Alegre, capital of Rio Grande do Sul state, Brazil, as well as to verify the availability and price variation of the
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 2011
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2. Bacteria of the genus Enterococcus in coalho cheese : influence of the processing on microbial selection, technological profile and implications in food safety / Bacterias do genero Enterococcus em queijo de coalho : influencia do processamento na seleção microbiana, perfil tecnologico e implicações em segurança de alimentos
Bacteria of the genus Enterococcus occur naturally as a lactic microbiota in a variety of chesses. This presence may be related to contamination however may have positive character due to the technological properties described for the genus. This work aimed to evaluate the influence of coalho cheese processing in the selection of bacteria of the genus Entero
Publicado em: 2010
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3. Influência de uma cultura startertermofílica sobre a viabilidade de Lactobacillus acidophiluse as características de queijo minas frescal probiótico / Influence of a thermophilic starterculture over the viability of Lactobacillus acidophilusand textural, sensorial, and related properties of probiotic Minas fresh cheese
Functional foods are foods that claim to promote human health over and above the provision of basic nutrition. Probiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host, improving his intestinal microbial balance. Lactobacillus acidophilus strains have been shown to be able to survive at favorable con
Publicado em: 2006
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4. Listeria monocytogenesem alimentos fatiados e equipamentos: ocorrência, formação de biofilme e controle / Listeria monocytogenes in sliced foods and equipments: occurrence, biofilm formation and control
Listeria monocytogenes is the causal agent of listeriosis, an infection that targets mainly pregnant women (and their fetuses), children, the elderly and immunocompromised individuals. Listeriosis represents the majority of fatal cases of foodborne diseases. Foods are recognized as primary sources of transmission of this bacterium to man and L. monocytogenes
Publicado em: 2006
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5. Effect of the use of slurry on the prato cheese ripening . / Efeito da utilização de slurry sobre a maturação de queijo prato.
Although, according to the Brazilian legislation, the Prato cheese ripening must be of at least 25 days, this period is not always observed because of both economic factors and the necessity of answering to the market demand for the product. The transformations that occur during the ripening process are responsible for the taste, odor and texture improvement
Publicado em: 2003
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6. Maturação do queijo tipo prato : influencia da adição de enzimas proteoliticas no processo
The ripening process of cheese is a very complex process that involves the development in many different ways of a great variety of flavor compounds that affect the aroma and taste of the finished product. Throughout the ripening process, the protein content undergoes a considerable number of changes that influence its physical and structural properties. The
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/08/1998
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7. Aspectos tecnologicos e envolvidos na preparação de uma bebida proteica de girassol, soja e soro de queijo
With the objetive of studying the technological aspects of producing a protein beverage, a variety of extraction experiments were carried out on a laboratory scale, using sunflower seeds and soybeans as the raw materials, and water and cheese whey as the liquid mediums for extraction. A traditional process was used in these experiments, consisting of three b
Publicado em: 1985
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8. Improvement of technology in the production and preservation of cheese marajoara. / Melhoramento de tecnologia na produção e conservação do queijo marajoara
Devido à importância do leite de búfalas na fabricação do queijo marajoara, enfocamos inicialmente neste trabalho:Origem e classificação zoológica. Raças oficialmente reconhecidas de búfalos domésticos. Características zootécnicas. Aspectos do búfalo no mundo, enfatizando este animal na India, Paquistão, Itália e Brasil. Quanto ao queijo mara
Publicado em: 1981
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9. Salga na massa para o queijo tipo prato
With the purpose of facilitating and accelerating the salting of "Lanche" cheese, a variety of "Prato" Brazilian cheese, this work was undertaken to study the possibility performing the salting process directly in the drained particles shortly before a preliminary pressing in the of curd cheese vat. All the other steps followed the standard manufacturing pro
Publicado em: 1975
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10. Overexpression of Lactobacillus caseid-Hydroxyisocaproic Acid Dehydrogenase in Cheddar Cheese†
Metabolism of aromatic amino acids by lactic acid bacteria is an important source of off-flavor compounds in Cheddar cheese. Previous work has shown that α-keto acids produced from Trp, Tyr, and Phe by aminotransferase enzymes are chemically labile and may degrade spontaneously into a variety of off-flavor compounds. However, dairy lactobacilli can convert
American Society for Microbiology.
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11. Bacterial Community Structure and Location in Stilton Cheese
The microbial diversity occurring in Stilton cheese was evaluated by 16S ribosomal DNA analysis with PCR-denaturing gradient gel electrophoresis. DNA templates for PCR experiments were directly extracted from the cheese as well as bulk cells harvested from a variety of viable-count media. The variable V3 and V4-V5 regions of the 16S genes were analyzed. Clos
American Society for Microbiology.
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12. Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation.
We have previously shown that tolerance to severe acid stress (pH 3.5) can be induced in Listeria monocytogenes following a 1-h adaptation to mild acid (pH 5.5), a phenomenon termed the acid tolerance response (ATR) (B. O'Driscoll, C. G. M. Gahan, and C. Hill, Appl. Environ. Microbiol. 62:1693-1698, 1966). In an attempt to determine the industrial significan