Mozzarella
Mostrando 1-12 de 39 artigos, teses e dissertações.
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1. Mathematical Modeling of the Film Influence on the Salting Time of Mozzarella Cheese in a Static and Dynamic System: Application of Artificial Neural Networks of the Multilayer Perceptron Type
The NaCl and KCl diffusion in the film formed on the cheese surface during salting was simulated by the finite element method. The time and salts concentration values on the cheese surface were determined, tabulated, and presented to the multilayer perceptron neural network (MLP) for the regression modeling. The samples were divided into 70, 15 and 15% for t
Journal of the Brazilian Chemical Society. Publicado em: 2022
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2. Application of artificial neural networks in the study of Mozzarella cheese salting
Abstract A highly efficient tool that has stood out in data processing and treatment is Artificial Neural Networks (ANNs). Self-organized maps (SOM), which is a type of ANNs, are easy-to-view computational models that simulate information processing and knowledge acquisition. Applying this tool, we analyzed the behavior of the film formed on the mozzarella c
Food Sci. Technol. Publicado em: 2021-06
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3. Fraud with the addition of cow's milk alters the lipid fraction of buffalo mozzarella
Abstract The shortage of milk at certain times of the year leads to adulteration of buffalo mozzarella, and these frauds alter the composition of milk and buffalo derivatives. This study describes the dynamics of the adulteration on the nutritional quality of mozzarella. Mozzarella was produced from buffalo milk incorporated with cow milk at 0, 10, 20, 30, 4
Food Sci. Technol. Publicado em: 2020-09
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4. Ocorrência de não conformidades físico-químicas e microbiológicas em leite e derivados no estado de Minas Gerais, no período de 2011 a 2015
ABSTRACT Milk and dairy products are potential sources for spoilage and pathogenic microorganisms, and although a huge amount of data is collected by the official inspection services, only a few reports are available to the public. This study aimed to evaluate the data for physicochemical and microbiological quality of pasteurized milk and dairy products, co
Arq. Bras. Med. Vet. Zootec.. Publicado em: 13/12/2019
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5. Bulk water charges in the dairy industry: A case study of interstate basins in Minas Gerais, Brazil
RESUMO: A água é um insumo essencial para qualquer agroindústria, utilizada para diversas finalidades, como em procedimentos de higienização, trocadores de calor e formulação de bebidas. Dessa forma, a cobrança pelo uso da água bruta, regulamentada no Brasil pela Política Nacional de Recursos Hídricos - Lei nº 9.433/97 e leis estaduais, é um te
Cienc. Rural. Publicado em: 23/09/2019
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6. SODIUM CONTENT IN CHEESES: SUITABILITY TO THE VOLUNTARY AGREEMENT AND LABELING
Resumo O objetivo deste trabalho foi determinar a concentração de sódio em queijos comercializados na região da fronteira oeste do Rio Grande do Sul. Foram coletadas 30 amostras de queijos (Parmesão ralado, Muçarela, Prato e Artesanal) de diferentes marcas e lotes, as quais foram analisadas em quadruplicata quanto ao conteúdo de sódio, empregando a e
Ciênc. anim. bras.. Publicado em: 18/03/2019
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7. Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
Abstract Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the milk composition usage, factors involved in the production process, use of raw materials and cheese yield. Was monitored the Mozza
Food Sci. Technol. Publicado em: 04/09/2017
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8. Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk
Abstract The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands.
Food Sci. Technol. Publicado em: 29/05/2017
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9. Occurrence of non-O157 Shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: risk factor associated with food workers
Abstract Mozzarella cheese is considered a safe food due to the high temperature treatment used in the traditional process of stretching into hot water; however, a post-process contamination during the cheese manufacture or during the processing (before distribution) could occur. This study investigated the occurrence of Shiga toxin-encoding Escherichia coli
Food Sci. Technol. Publicado em: 30/06/2016
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10. Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil
The aim of this work was to study the yeast populations and the main hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil. Forty-two water buffalo mozzarella samples were purchased from retail outlets in Belo Horizonte. In addition, five samples of consecutive starter cultures, curd before aci
Braz. J. Microbiol.. Publicado em: 2013-09
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11. Métodos para inativação térmica de patógenos em mozarela: comparação entre filagem e pasteurização
Este estudo teve como objetivo avaliar a eficácia da filagem na redução de patógenos,em comparação coma pasteurizaçãodo leite, que é o método oficialpara garantir aprodução de queijos seguros. Leite de búfala integral foi contaminado com Mycobacterium fortuitum, Listeria monocytogenes, Salmonella typhimurium e Staphylococcus aureus. Parte desse
Arq. Bras. Med. Vet. Zootec.. Publicado em: 2013-04
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12. QUALIDADE MICROBIOLÓGICA E FÍSICO-QUÍMICA DE QUEIJO MUSSARELA FATIADO À GRANEL E EMBALADO À VÁCUO / MICROBIOLOGICAL QUALITY AND PHYSICAL CHEMISTRY OF BULK MOZZARELLA CHEESE SLICED AND VACUUM PACKED
O queijo Mussarela é um produto de elevado consumo, porém muito susceptível à contaminação microbiológica. Portanto, este trabalho teve como objetivo avaliar a qualidade microbiológica e físico-química do queijo Mussarela fatiado à granel e embalado à vácuo, comercializado em supermercados da região Noroeste do estado do Rio Grande do Sul. Fora
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 30/03/2011