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| Registros recuperados: 62 | |
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| Freitas,Denise Ribeiro de; Souza,Fernando Nogueira de; Oliveira,Jamil Silvano de; Ferreira,Diêgo dos Santos; Ladeira,Cristiane Viana Guimarães; Cerqueira,Mônica Maria Oliveira Pinho. |
| ABSTRACT: The aim of the present study was to explore the association between milk protein content and casein micelle size and to examine the effects of casein micelle size on enzymatic curd strength and dry matter curd yield using reduced laboratory-scale cheese production. In this research, 140 bulk tank milk samples were collected at dairy farms. The traits were analyzed using two linear models, including only fixed effects. Smaller micelles were associated with higher κ-casein and lower αs-casein contents. The casein micellar size (in the absence of the αs-casein and κ-casein effects) did not affect the enzymatic curd strength; however, smaller casein micelles combined with higher fat, lactose, casein and κ-casein contents exhibited a favorable effect... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Caseins; Cheese; Whey proteins. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300750 |
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| GONÇALVES, B. R. F.; SILVA, G. de J.; CONCEIÇÃO, D. G.; EGITO, A. S. do; FERRÃO, S. P. B.. |
| Abstract: Buffalo milk mozzarella is often adulterated by the addition of cow's milk. The aim of this study was to assess the quality of buffalo milk mozzarella by using electrophoresis (SDS-PAGE) to detect the addition of cow's milk. Reference cheeses were produced exclusively from combinations of buffalo and cow milk, and labeled reference treatment buffalo or cow (RTB and RTC, respectively). Standardized cheeses were made by combining buffalo milk and 2.5%, 5.0%, 10%, 20%, 30%, 40% or 50% cow's milk. A total of 9 cheese formulations were produced and either frozen immediately (time 0) or after 20 days (time 20). Eighteen commercial samples of buffalo mozzarella were sampled between 0-20 days of production. The chemical composition (moisture, ash, fat in... |
| Tipo: Artigo de periódico |
Palavras-chave: SDS-PAGE; Fraude; Leite de búfala; Mussarela; Mozzarella; Cheese; Food adulteration; Microbiological analysis; Quality controls.; Búfalo; Queijo; Adulteração; Peptídeo; Proteína; Produto derivado do leite; Análise microbiológica; Controle de qualidade; Buffalo milk; Peptides; Microbiology; Feed quality.. |
| Ano: 2017 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1087574 |
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| PEREIRA,João Pablo Fortes; MAGESTE,Ana Carolina; CAMPOS,Náira da Silva; SOUSA,Rafael Arromba de; FRANCISQUINI,Júlia d’Almeida; PERRONE,Ítalo Tuler; CARVALHO,Antônio Fernandes de; NUNES,Renato Moreira; MARTINS,Marta Fonseca; SILVA,Paulo Henrique da Fonseca da. |
| Abstract Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibility and calcium partition in Minas Padrão cheese over its ripening period for experimentally obtained samples. The cheese of the study has been manufactured using two different technologies (A and B). Also to evaluate the evolution of pH over cheese ripening and the influence of calcium partitions in its bioaccessibility along the cheese ripening period. The mean values found for total calcium content were (549 mg⋅100 g-1 – A and 644 mg⋅100 g-1 – B). For calcium in the aqueous phase on average 460 mg⋅100... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Minerals; Cheese; Calcium. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400859 |
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| SOUZA, V. de; CERESER, N. D.; OLIVEIRA, M. C.; CONDE, S. de O.; MELO, P. de C.; NADER FILHO, A.. |
| Resumo: Procurou-se avaliar a qualidade microbiológica do queijo Minas Frescal, produzido sem acompanhamento do Serviço Oficial de Inspeção, comercializados em Ribeirão Preto-SP, por meio da quantificação, identificação e confirmação genotípica de estirpes de S. aureus. [Characterization of strains of Staphylococcus aureus isolates in handmade Minas Frescal cheese]. |
| Tipo: Artigo de periódico |
Palavras-chave: Queijo artesanal; Produção artesanal; Queijo Minas Frescal; Cheese; Microbiological analysis.; Microbiologia de alimento; Staphylococcus aureus; Estirpe; Análise microbiológica; Tecnologia de alimento; Food technology; Food microbiology.. |
| Ano: 2013 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/965617 |
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| Vargas-Bello-Pérez,Einar; Aguilar,Claudio; Toro-Mujica,Paula; Vera,Raúl R; Cerda,Matías; Briones,Ignacio. |
| A high demand for Chilean cheese has resulted in increased cheese production. This increase represents an opportunity to promote the development of new markets, such as for small ruminant cheeses. However, little has been discussed regarding the extent to which cheese consumers consider small ruminant cheeses. We hypothesized that price is the main determining factor for purchasing cheese. The present study examined this previously unexplored aspect. The objective of this study was to identify the factors that contribute to the purchaser's response behavior, including purchase, usage and product possession. This study also aimed to provide preliminary information on cheese consumption in the Province of Santiago, Chile. A personal interview was conducted... |
| Tipo: Journal article |
Palavras-chave: Cheese; Consumption; Small ruminant. |
| Ano: 2014 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300005 |
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| Silva,Elaine Nóbrega Gibson; Figueiredo,Ana Cláudia Leite; Miranda,Fernanda Araújo; Almeida,Rogeria Comastri de Castro. |
| The purpose of this study was to determine the effect of bacteriophage P100 on strains of Listeria monocytogenes in artificially inoculated soft cheeses. A mix of L. monocytogenes 1/2a and Scott A was inoculated in Minas Frescal and Coalho cheeses (approximately 10(5) cfu/g) with the bacteriophage added thereafter (8.3 x 10(7) PFU/g). Samples were analyzed immediately, and then stored at 10 ºC for seven days. At time zero, 30 min post-infection, the bacteriophage P100 reduced L. monocytogenes counts by 2.3 log units in Minas Frescal cheese and by 2.1 log units in Coalho cheese, compared to controls without bacteriophage. However, in samples stored under refrigeration for seven days, the bacteriophage P100 was only weakly antilisterial, with the lowest... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Food safety; Listeria; Biocontrol; Bacteriophage; Cheese. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000100003 |
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| Miyashiro,Simone; Scarcelli,Eliana; Piatti,Rosa M.; Campos,Fabíola R.; Vialta,Airton; Keid,Lara Borges; Dias,Ricardo Augusto; Genovez,Margareth E.. |
| A total of 192 samples of illegal cheese from different regions of the states of São Paulo and Minas Gerais, Brazil, were analyzed for the isolation and detection of Brucella spp. DNA by means of microbiological culture and polymerase chain reaction (PCR), respectively. Samples that yielded positive results were submitted to the analysis of the occurrence of Brucella abortus (biovars 1, 2 e 4), as well as to the differentiation of DNA in B19 vaccinal strain or Brucella abortus field strain using PCR. Although the microorganism was not isolated from any sample, PCR detected 37 positive samples (19.27%) using genus-specific primers. From these, all (100%) were Brucella abortus. Differentiation of the strain showed that 30/37 samples (81.08%) were vaccinal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Brucella abortus; B19; PCR; Cheese. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822007000100005 |
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| MARINHO, R. M.; COSTA, R. G.; BOMFIM, M. A. D.; CRUZ, S. E. B. S.; BELTRÃO, E. M.; SOUSA, Y. R. F. de; SCHULER, A. R. P.; MAGNANI, M.; QUEIROGA, R. de C. R. do E.. |
| Abstract: By-products of industrial processes nutritionally rich as castor meal have been used as an energy source in feed for goats in order to increase the lipid characteristics of milk and dairy products. The present study was conducted to evaluate the physicochemical, microbiological and sensory properties of goat cheese "Coalho Type" made from milk of goats submitted to diets with increasing levels (33, 67 and 100%) of detoxified castor meal, replacing soybean meal. The cheeses produced showed no changes in sensory attributes (P>0.05). However, the diet with different levels of detoxified castor meal promoted an increase in the levels of unsaturated fatty acids in milk and cheese, especially the C6:0; C10:0; C14:0; C16:0; C18:1 and C18:3 profile,... |
| Tipo: Artigo de periódico |
Palavras-chave: Cheese; Detoxification; Milk products; Alternative feedstuff.; Caprino; Leite de cabra; Produto derivado do leite; Queijo; Farelo; Mamona; Desintoxicação; Ácido graxo; Soja; Nutrição animal; Dieta; Alimento alternativo; Subproduto; Ricinus Communis.; Goat milk; Fatty acids; Animal nutrition; Soybeans; Castor beans; Byproducts.. |
| Ano: 2014 |
URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1009441 |
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| Vera,Raúl R; Aguilar,Claudio; Lira,Rodrigo. |
| Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean farmers has low profitability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This arricie analyzes and discusses existing alternatives for modifying milk and cheese compositions with the aim of differentiating these products. Also, analytical techniques that allowthe chemical characterization of milk and cheese are briefly mentioned. The main international thrusts are focused on the modification of the content and composition of milk fatty acids and on the identification of volatile compounds, terpenes, polyphenols and other analytes that allow differentiation of... |
| Tipo: Journal article |
Palavras-chave: Cheese; Differentiation; Flavor; Milk composition sheep value-added. |
| Ano: 2009 |
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202009000300001 |
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| Giraud, Georges; Lebecque, Annick; Amblard, Corinne; Bord, Cecile; Sulmont-Rosse, Claire; Lefur, Yves. |
| The paradigm of knowledge-based economy states that information asymmetry between consumers and producers will be reduced thanks to information availability and dissemination through the Internet or other media channels. Conversely to this statement, some published articles shown that knowledge-based economy reinforces the information asymmetry between experts and novices among the consumers (Hogg et al., 2007; Gregan-Paxton & Roedder-John, 1997; Alba & Hutchinson, 1987). Accordingly, we will consider the non homogeneity of consumers and will try to identify and qualify the differences between several groups of respondents regarding two food items by means of a k-means clustering applied to a knowledge-oriented questionnaire. |
| Tipo: Conference Paper or Presentation |
Palavras-chave: Consumer Knowledge; Clustering; Wine; Cheese; France; Agribusiness; Agricultural and Food Policy; Farm Management; Food Consumption/Nutrition/Food Safety; Industrial Organization. |
| Ano: 2008 |
URL: http://purl.umn.edu/49848 |
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| Registros recuperados: 62 | |
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