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	Provedor de dados BJM (1) Ciência Rural (1) Autor Araújo,Cristiano P. (1) Cardoso,Valéria M. (1) Clementino,Letícia A. (1) Dias,Ricardo S. (1) Goldbeck,Júlia Coswig (1) Lima,Andreia Saldanha de (1) Lopes,Graciela Volz (1) Prates,Denise da Fontoura (1) Rosa,Carlos A. (1) Silva,Wladimir Padilha da (1) Soares,Barbara M. (1) Würfel,Simone Rauber (1) Mais... Palavra-chave Coagulase-positive staphylococci (2) Food safety. (1) Listeria monocytogenes (1) Ripening (1) Salmonella spp. (1) Staphylococcal enterotoxins (1) Thermotolerant coliforms (1) Total and fecal coliforms (1) Traditional Minas cheese (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2017 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última The influence of ripening period length and season on the microbiological parameters of a traditional Brazilian cheese BJM Cardoso,Valéria M.; Dias,Ricardo S.; Soares,Barbara M.; Clementino,Letícia A.; Araújo,Cristiano P.; Rosa,Carlos A.. The ripening process of Serro Minas cheese, one of the most popular cheeses produced with raw milk in Brazil, was studied over the course of 60 days of ripening during dry and rainy seasons. Brazilian legislation prohibits the production of cheese from raw milk unless it was submitted to a maturation period greater than 60 days. However Minas Serro cheese is sold within a few days of ripening. A total of 100 samples of Serro cheese were obtained from five farms; 50 samples were collected during the dry season (winter in Brazil) and 50 samples were collected during the rainy season (summer in Brazil). From each farm, ten cheeses were collected during each season after two days of ripening. Our results showed high levels of total and fecal coliforms at the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Traditional Minas cheese; Ripening; Total and fecal coliforms; Coagulase-positive staphylococci; Staphylococcal enterotoxins. Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822013000300012 Microbiological quality and safety assessment in the production of moderate and high humidity cheeses Ciência Rural Prates,Denise da Fontoura; Würfel,Simone Rauber; Goldbeck,Júlia Coswig; Lima,Andreia Saldanha de; Lopes,Graciela Volz; Silva,Wladimir Padilha da. ABSTRACT: Moderate and high humidity cheeses are described as important vehicles of pathogens in many foodborne diseases outbreaks. Microbial contamination can occur in raw material or in the different steps of the product processing due to inadequate hygiene practices. Thus, the aim of this study was to evaluate the microbiological quality and safety in the production of moderate and high humidity cheese. Samples from raw milk, handlers’ hands surface, final product were collected in three cheese manufacturing plants located in southern Brazil, with different levels of sanitary control. Effectiveness of milk pasteurization was also evaluated. Thermotolerant coliforms, coagulase-positive staphylococci (CPS), Salmonella spp., and Listeria monocytogenes were... Tipo: Info:eu-repo/semantics/article Palavras-chave: Listeria monocytogenes; Salmonella spp.; Thermotolerant coliforms; Coagulase-positive staphylococci; Food safety.. Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001100781 Registros recuperados: 2 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco