Fresh Cream Cheese
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. Ocorrência e avaliação do potencial enterotoxigênico de Staphylococcus isolados de derivados lácteos / Ocurrence and assessment of enterotoxigenic potencia of Staphylococcus isolated from dairy products
Staphylococcus are microorganisms widespread in nature and humans and animals are their main sources. Cross-contamination after milk pasteurization, caused especially by improper handling, is considered the most recurrent source of dairy products contamination by these pathogens. Staphylococus deserves our close attention due their ability to produce a large
Publicado em: 2011
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2. DEVELOPMENT OF SYMBIOTIC CREAM CHEESE: CHARACTERIZATION AND LIPID PROFILE WITH EMPHASIS ON CONJUGATED LINOLEIC ACID / DESENVOLVIMENTO DE CREAM CHEESE SIMBIÓTICO: CARACTERIZAÇÃO E PERFIL LIPÍDICO COM ÊNFASE EM ÁCIDO LINOLÉICO CONJUGADO
Dairy products form the major part of functional foods available on market place. Fresh cheeses are propitious to addition of probiotics due to their suitable pH, acidity and moisture. The objective of this study was evaluate the potential of cream cheese as a vehicle of probiotics, the physical-chemical, microbiological and sensory characteristics and the l
Publicado em: 2009
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3. Uso de extensores na fabricaÃÃo de queijo minas frescal / Use of extensors in Minas frescal cheese manufacturing
Use of extensors in cheese manufacturing is a technology that begins to be introduced in some countries of Latin America, where price of milk is high and or milk production is seasonal. Such technique consist in addition of some sources of protein and fat into the manufacturing milk, with the purpose of increase the content of such constituents and, conseque
Publicado em: 2006
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4. Synbiotic fresh cream-cheese / "Desenvolvimento de queijo fresco cremoso simbiótico"
Probióticos são microrganismos vivos que, quando administrados em quantidades adequadas, conferem benefícios à saúde do hospedeiro. Prebióticos são carboidratos não digeríveis que afetam beneficamente o hospedeiro, por estimularem seletivamente a proliferação e/ou atividade de populações de bactérias desejáveis no cólon. Um produto referido c
Publicado em: 2005