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	Provedor de dados BJM (2) Autor Dias,Ricardo S. (2) Rosa,Carlos A. (2) Araújo,Cristiano P. (1) Borelli,Beatriz M. (1) Cardoso,Valéria M. (1) Carmo,Luiz S. (1) Clementino,Letícia A. (1) Ferreira,Elaine G. (1) Lacerda,Inayara C.A. (1) Santos,Deise A. (1) Silva,Maria Crisolita C. (1) Soares,Barbara M. (1) Mais... Palavra-chave Artisanal cheese (1) Coagulase-positive staphylococci (1) Coliforms (1) Enterotoxin (1) Ripening (1) Staphylococcal enterotoxins (1) Staphylococcus (1) Total and fecal coliforms (1) Traditional Minas cheese (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2013 (1) 2006 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Enteroxigenic Staphylococcus spp. and other microbial contaminants during production of Canastra cheese, Brazil BJM 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 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 Registros recuperados: 2 Primeira ... 1 ... Última

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