Artisan Minas Cheese
Mostrando 1-4 de 4 artigos, teses e dissertações.
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1. PCR and ELISA (VIDAS ECO O157®) Escherichia coli O157:H7 identification in Minas Frescal cheese commercialized in Goiânia, GO
Escherichia coli O157:H7 has been incriminated in food poisoning outbreaks and sporadic cases of hemorrhagic colitis and hemolytic uremic syndrome in many countries. Considering the high susceptibility of Minas Frescal cheese to contamination by E. coli O157:H7, the aim of this study was to determine the occurrence of this pathogen through PCR (Polymerase Ch
Braz. J. Microbiol.. Publicado em: 2014
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2. Enterotoxigenic potential of Staphylococcus aureus isolated from Artisan Minas cheese from the Serra da Canastra - MG, Brazil
This study aimed to evaluate the presence of enterotoxigenic S. aureus in the endogenous starter and in Artisan Minas cheeses from the Serra da Canastra. Sixteen samples of endogenous starters and cheese were collected during the rainy and dry seasons. The isolation and enumeration of S. aureus were performed using the PetrifilmTM-Rapid S. aureus Plate Count
Food Sci. Technol. Publicado em: 10/05/2013
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3. Characterization and identification Enterococcus spp. isolated from endogenous yeast employed in the manufacture of the artisan Minas cheese in the Canastra region, Minas Gerais - BRAZIL / Caracterização e identificação de Enterococcus spp. isolados do fermento endógeno utilizado na fabricação do queijo Minas artesanal da região da Canastra, Minas Gerais
This work aimed to characterize and to identify Gram positive cocos, negative catalase, isolated from endogenous yeast employed in the manufacture of the Canastra cheese. This cheese is produced in the Canastra region, Minas Gerais, with raw bovine milk and with the addition of endogenous cultures known as pingo (drop). This microbiota is rather diversified,
Publicado em: 2008
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4. Physical, physic-chemical and sensorial characteristics of the Canastra artisan Minas cheese / CaracterÃsticas fÃsicas, fÃsico-quÃmicas e sensoriais do queijo Minas artesanal da Canastra
With the necessity to get information that allow one to enrich and deepen the knowledge on the artisan cheese and its relationship with the origin region, 120 rural properties in the âCanastraâ region were visited, with the objective to get information of the involvement of the agricultural families in the production of those cheeses, dairy herd genetic pr
Publicado em: 2007