Homemade Cheese
Mostrando 1-8 de 8 artigos, teses e dissertações.
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1. 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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2. Assessing the epidemiological data of Staphylococcus aureus food poisoning occurred in the State of Rio Grande do Sul, Southern Brazil
Staphylococcal food poisoning is one of the most frequent foodborne illnesses worldwide and it is caused by the ingestion of food contaminated with enterotoxins produced by some strains of Staphylococcus (S.) aureus. In the State of Rio Grande do Sul (RS), Southern Brazil, S. aureus has been identified as the second most frequent agent of foodborne illnesses
Braz. J. Microbiol.. Publicado em: 17/12/2013
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3. 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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4. Avaliação da qualidade do leite e de queijos produzidos pela agricultura familiar, em sistemas de produção ecológico e convencional, no leste do Rio Grande do Sul
A produção leiteira do Brasil vem crescendo anualmente desde a década de 1990. Em todo o país a agricultura familiar tem grande participação na produção de leite, sendo que no Rio Grande do Sul mais de 80% do volume de leite entregue à industria é oriundo de propriedades familiares, Essas propriedades adotam sistemas de produção diferenciados qua
Publicado em: 2010
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5. ESTIMATED DAILY INTAKE OF POLYCHLORINATED BIPHENYLS FROM CHEESE BY UNIVERSITY STUDENTS IN SANTA MARIA RS BRASIL / INGESTÃO DIÁRIA ESTIMADA DE BIFENILOS POLICLORADOS A PARTIR DE QUEIJO POR UNIVERSITÁRIOS EM SANTA MARIA RS
Foodstuffs free of toxic substances are a continuous concern, for food industry, educational and research institutes, and mainly for consumers. Polychlorinated biphenyls (PCBs) are industrial organochlorine substances used in electrical transformers and capacitors oil. Due to the inappropriate discharge, PCBs contaminate the environment and enter in the food
Publicado em: 2005
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6. Analysis of exopolysaccharide production by Lactobacillus casei CG11, isolated from cheese.
Exopolysaccharide-producing Lactobacillus casei CG11 was isolated from soft, white, homemade cheese. In basal minimal medium, it produces a neutral heteropolysaccharide consisting predominantly of glucose (about 75%) and rhamnose (about 15%). Plasmid curing experiments revealed that exopolysaccharide production by strain CG11 is linked to a plasmid approxima
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7. Identification of the Bacterial Microflora in Dairy Products by Temporal Temperature Gradient Gel Electrophoresis
Numerous microorganisms, including bacteria, yeasts, and molds, are present in cheeses, forming a complex ecosystem. Among these organisms, bacteria are responsible for most of the physicochemical and aromatic transformations that are intrinsic to the cheesemaking process. Identification of the bacteria that constitute the cheese ecosystem is essential for u
American Society for Microbiology.
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8. Characterization of the Cell Wall-Bound Proteinase of Lactobacillus casei HN14
Lactobacillus casei HN14, which was isolated from homemade cheese, produces an extracellular, cell wall-bound proteinase. The HN14 proteinase can be removed from the cell envelope by washing the cells in a Ca2+-free buffer. The activity of the crude proteinase extract is inhibited by phenylmethylsulfonyl fluoride, showing that the enzyme is a serine-type pro