Consulta: creatorFacets:"Silva,Maria Crisolita C."
Registros recuperados: 2
Data/hora: 11/06/2024 11:10:44

Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil
Provedor de dados: 58
Autores: Facchin,Susanne; Barbosa,Anne C.; Carmo,Luiz S.; Silva,Maria Crisolita C.; Oliveira,Afonso L.; Morais,Paula B.; Rosa,Carlos A.
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 acidification, acidified curd and mozzarella were collected at an industry in the city of Oliveira. Only three of the five water samples analyzed were suitable for consumption according to Brazilian sanitary standards. Four milk samples were highly contaminated with fecal coliforms, and did not meet the minimal hygienic-sanitary standards according to Brazilian regulations. Only one sample of buffalo...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Water buffalo mozzarella; Yeast diversity; Opportunistic yeast; Hygienic-sanitary microbial indicators.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300006

Enteroxigenic Staphylococcus spp. and other microbial contaminants during production of Canastra cheese, Brazil
Provedor de dados: 58
Autores: Borelli,Beatriz M.; Ferreira,Elaine G.; Lacerda,Inayara C.A.; Santos,Deise A.; Carmo,Luiz S.; Dias,Ricardo S.; Silva,Maria Crisolita C.; Rosa,Carlos A.
Canastra cheese is produced from raw cow's milk, and it is made at the farmhouse level using artisanal procedures and natural starters. The aim of this work was to determine the main hygienic-sanitary indicators and enterotoxigenic staphylococcal strains present during the manufacturing of traditional cheese of Serra da Canastra region, Minas Gerais state, Brazil. Samples from 10 farms were studied, and they included: water employed in the process, raw milk, natural starters, cheese curd before salting and cheese after five days of ripening. All water samples exhibited faecal coliform contamination above the maximum acceptable value recommended by Brazilian standards. Pseudomonas aeruginosa and sulfite-reducing clostridia were also isolated from the water...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Artisanal cheese; Coliforms; Staphylococcus; Enterotoxin.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400026