Consulta: subjectFacets:"Cheese"
Registros recuperados: 39
Data/hora: 01/06/2024 17:36:32

Processamento de queijo caprino cremoso probiótico com Lactobacillus rhamnosus.
Provedor de dados: 14
Autores: SANTOS, K. M. O. dos; BARCELOS, S. C. de; EGITO, A. S. do; BENEVIDES, S. D.; OLIVEIRA, I. C. de.
O processo de produção de queijo cremoso a partir de leite de cabra descrito neste Comunicado Técnico foi desenvolvido com base na tecnologia do queijo ?Fromage Blanc?, de origem francesa, diferenciando-se pela utilização de uma cultura comercial de Streptococcus thermophilus como fermento iniciador, em cocultura com probiótico Lactobacillus rhamnosus. O queijo ?Fromage Blanc? é fabricado tradicionalmente com leite de vaca submetido a uma fermentação láctica simples e dessorado ligeiramente. Tem consistência cremosa e é consumido adicionado de sal, pimenta, cebola ou como sobremesa com geléias ou frutas
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Produção artesanal; Alimentos funcionais; Bactéria lática; Alimento funcional probiótico; Creamy Cheese; Queijo cremoso; Produto lácteo; Probiotic.; Functional food; Cheese; Tecnologia de alimento; Produto derivado do leite; Caprino; Leite de cabra; Queijo.; Food technology; Goat milk; Lactobacillus rhamnosus; Streptococcus thermophilus.
Ano: 2013
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/988340

Fabricação de queijo tipo "Amazonas" a nível de propriedades.
Provedor de dados: 14
Autores: TEIXEIRA, L. B.; PIENIZ, L. C.; MORAES, E. de.
A UEPAE de Manaus vem conduzindo sistemas mistos para producao de leite e carne em terra firme. Resultados preliminares mostraram que a producao de leite vem sendo satisfatoria. Visando equacionar, ao menos em parte, as dificuldades relacionadas ao transporte do leite in natura, desenvolveu-se uma tecnica em nivel de propriedade para fabricacao de queijo de coalho, atraves de prensas rusticas, que poderao ser construidas em madeira pelo proprio produtor.
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Brasil; Amazonas; Milk cattle; Cheese; Processing.; Gado Leiteiro; Processamento; Queijo.
Ano: 1980
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/665466

Importância do aproveitamento do soro de queijo para enriquecer alimentos.
Provedor de dados: 14
Autores: NAZARÉ, R. F. R. de.
bitstream/item/59399/1/Miscelanea-3.pdf
Tipo: Séries anteriores (INFOTECA-E)
Palavras-chave: Enriquecimento; Cheese; Serum; Feed; Supplement foodstuff; Food; Biological value; Protein.; Alimentação; Alimento; Caseína; Proteína; Queijo; Valor Biológico.; Soro; Tecnologia; Casein; Technology.
Ano: 1980
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/378020

Características, peculiaridades e tecnologia do leite de búfala.
Provedor de dados: 14
Autores: HUHN, S.; LOURENÇO JUNIOR, J. de B.; CARVALHO, L. O. D. de M.; NASCIMENTO, C. N. B. do; VIEIRA, L. C.
Características e peculiaridades do leite de búfala. Industrialização do leite. Características dos produtos derivados do leite de búfala. Tecnologia do leite de búfala e rendimento dos produtos.
Tipo: Documentos (INFOTECA-E)
Palavras-chave: Bubalino; Produto derivado; Buffalo; By-product; Revenue; Yoghurt; Cheese; Cheesecurd.; Doce de Leite; Industrialização; Iogurte; Leite; Pasteurização; Requeijão; Queijo; Rendimento; Tecnologia.; Industrialization; Pasteurization; Milk; Technology.
Ano: 1991
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/387806

Produção de queijo tipo minas frescal com incorporação de farinha da casca de diferentes espécies de maracujá (2009).
Provedor de dados: 14
Autores: HENRIQUE, J. R.; COSTA, A. M.; LIMA, I. C. C.; BRANDÃO, L. de S.; VICENTINI, G. C.; PEREIRA, B. G.; LIMA, H. C. de; FARIA, D. A.
bitstream/item/78286/1/p2009-083.pdf
Tipo: Fôlder / Folheto / Cartilha (INFOTECA-E)
Palavras-chave: Análise sensorial; Queijo minas; Passion fruit; Cheese; Peel.; Farinha; Maracujá.; Food technology.
Ano: 2009
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/747951

フランス国中南部丘陵地帯の乳加工体系 : オーヴェルニュ地域圏の酪農家の事例から
Provedor de dados: 19
Autores: 平田, 昌弘; 清田, 麻衣; Hirata, Masahiro; Kiyota, Mai.
The milk processing systems of 4 dairy farmers in the hilly terrain of south-central France were surveyed to clarify those characteristics and discuss the transition process of milk processing system in the cold and humid climate condition， of which the origin came from the dry areas of Asian Continent. The characteristics of milk processing system in the south-central France was the specialization for mature cheese making conducted by the technique of solidifying-additives using series. Although the technique of cream separating series had also been used in the region，all 4 dairy farmers don't currently adopt it because of its lower  benefit than cheese making. Hence，butter was currently made not from cream， but from whey that was produced in cheese...
Palavras-chave: Maturing; Cold and humid climate; Cheese; Milk processing system; Dairy industry.
Ano: 2010
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3073

ブルガリア中央部・バルカン山脈地域における乳加工体系 : カビを利用した熟成チーズの発達史論考
Provedor de dados: 19
Autores: 平田, 昌弘; ヨトヴァ, マリア; 内田, 健治; HIRATA, Masahiro; YOTOVA, Mariya; UCHIDA, Kenji.
The purpose of this paper is 1) to investigate the milk processing system in the Balkan Mountains，central Bulgaria，2) to analyze its characteristics，and 3) to discuss a development history of maturation / non-maturation，mold using / mold non-using in cheese processing. It was confirmed there are fermented milk processing series and solidifying-additives using series in the milk processing system of the central Bulgaria. It was found out that the fermented milk processing series consists of the following sub-series : a) heating lactic fermented milk processing  sub-series which produce fermented milk for direct consumption ; b) non-heating naturally fermented milk processing  sub-series specialized for the production of butter oi1 ; c) non-heating naturally...
Palavras-chave: The Balkan Mountains; Maturation; Mold; Cheese; Coolness; Humidity; Appreciation of food taste; Origin and diffusion.
Ano: 2011
URL: http://ir.obihiro.ac.jp/dspace/handle/10322/3192

Zollkontingente bei US-amerikanischen Käseimporten
Provedor de dados: 31
Autores: Gast,   Michael W.
A tariff-rate quota (TRQ) is a two-tier tariff. The Uruguay Round Agreement on Agriculture provides for the transformation of remaining import quotas into TRQs in order to eliminate quantity restricting import barriers to trade. However, more often than not are TRQs de-facto-quotas. The profit-maximizing condition for an importer confronted with two differentiated goods under a common quota is derived. The main focus of the present article is the US import regime for cheese which was transformed according to the tariffication process into a TRQ system. Analysis of cheese import quantities shows that this transformation has indeed little changed. Being the only remarkable exception in partially overcoming the import barriers, the case of New Zealand...
Tipo: Journal Article
Palavras-chave: Tariff-rate quota; Cheese; USA; Differentiated products; Price discrimination; Agricultural and Food Policy; International Relations/Trade.
Ano: 2002
URL: http://purl.umn.edu/98246

Does Knowledge-Based Economy Speaks to Consumers? A French Case Study with Respect to Food Products
Provedor de dados: 31
Autores: 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 &amp; Roedder-John, 1997; Alba &amp; 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

Value Sharing and Food System Dynamics for Milk, Tomato, and Cereals Food Chains
Provedor de dados: 31
Autores: Bertazzoli,   Aldo; Ghelfi,   Rino; Rivaroli,   Sergio; Samoggia,   Antonella.
The aim of the paper is to analyse value sharing and food system dynamics of milk, tomato, and cereals food chains, so to explore the agro‐food enterprises capacity to be competitive and sustainable. The paper is based on the functionalist approach of Malassis and the notion of the system of the General Systems Theory. The methodology is aimed at creating a consolidated financial statement for each food chain so to re‐create the chain value and identify how this is shared among the different food chain stages. The analysis is carried out on primary and secondary data: around 2400 financial statements concerning 480 enterprises from 2003 to 2007 and stakeholders’ interviews. Results show that value is usually created in the processing and distribution...
Tipo: Conference Paper or Presentation
Palavras-chave: Food chain; Value system; Economic performance; Potato; Fruit; Cheese; Agribusiness; Farm Management; Food Consumption/Nutrition/Food Safety; Industrial Organization; Production Economics; Research Methods/ Statistical Methods.
Ano: 2010
URL: http://purl.umn.edu/100509

A Multi-Criteria Approach to Assessing PDOs/PGIs: An Italian Pilot Study
Provedor de dados: 31
Autores: Galli,   Francesca; Carbone,   Anna; Caswell,   Julie A.; Sorrentino,   Alessandro.
The paper contribute to the assessment of PDO/PGI schemes by building an approach to measuring the actual performance of the PDO/PGI products in relation to the objectives of the European Regulation 510/2006. This is done through a multi-criteria ex-post analysis that compares the performance of different PDO/PGI products with respect to multiple criteria. The research presented, based on a small sample of Pdo cheese products in Italy, can be considered a pilot study that develops a comparative evaluation of the performance of PDO cheeses: i) relative to the different objectives of the schemes, ii) by using a set of suitable and informative indicators that can help to evaluate the effectiveness of a wide number of PDOs/PGIs with respect to the regulation’s...
Tipo: Article
Palavras-chave: Protected Designations of Origin (PDO); Protected Geographical Indications (PGI); Multi-Criteria Decision Analysis; Cheese; Agribusiness; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Production Economics; Productivity Analysis.
Ano: 2011
URL: http://purl.umn.edu/121944

Food chains and value system: the case of potato, fruit, and cheese
Provedor de dados: 31
Autores: Bertazzoli,   Aldo; Fiorini,   A.; Ghelfi,   Rino; Rivaroli,   Sergio; Samoggia,   Antonella; Mazzotti,   V.
The aim of the paper is to analyse patterns of value system sharing along food chains, so to explore the agro-food enterprises capacity to be competitive and sustainable. The research focused on three food chains: potato, fruit, and Grana cheese of Emilia Romagna region. The paper adopts the value system approach. The methodology is aimed at creating a consolidated financial statement for each food chain so to re-create the chain operating profit and identify how this is shared among the different food chain stages. The analysis is carried out on 189 enterprises for the potato chain, 187 for the fruit chain and 203 for the cheese chain. The number of enterprises was invariable over the 5 year 2003-2007, leading to some 2,900 financial statement analysis....
Tipo: Conference Paper or Presentation
Palavras-chave: Food chain; Value system; Profitability; Potato; Fruit; Cheese; Agricultural and Food Policy.
Ano: 2009
URL: http://purl.umn.edu/57982

An Analysis of a Special Cheese Promotion Program: Houston, Texas
Provedor de dados: 31
Autores: Nichols,   John P.; Stelly,   Randall.
Report for American Dairy Association of AMPI
Tipo: Report
Palavras-chave: Cheese; Promotion; Houston; Texas; Food Consumption/Nutrition/Food Safety; Marketing.
Ano: 1970
URL: http://purl.umn.edu/96141

Japanese Consumer Demand for Dairy Products
Provedor de dados: 31
Autores: Campo,   Isabelle Schluep; Beghin,   John C.
We econometrically estimate consumer demand for dairy products in Japan using time series data for 1960-2003. We identify economic, cultural, and demographic forces that have been influencing dairy consumption patterns. We use the Almost Ideal (AI) Demand System by Deaton and Muellbauer and its variant, the Semiflexible Almost Ideal (SAI) Demand System developed by Moschini to impose concavity locally by reducing the rank of the Hessian of the expenditure function. We estimate three specifications: a full system comprising of four dairy products (fluid milk, powder milk, cheese, and butter), and an allother-goods aggregate; a subsystem for food made of four dairy goods and an all-other-food aggregate; and a sub-system of the four dairy products. The...
Tipo: Conference Paper or Presentation
Palavras-chave: Dairy demand; Japan; Demand system; Cheese; Fluid milk; Demand and Price Analysis; Livestock Production/Industries; Q11; Q17; Q18.
Ano: 2006
URL: http://purl.umn.edu/25285

U.S. Dairy at a Global Crossroads
Provedor de dados: 31
Autores: Blayney,   Donald P.; Gehlhar,   Mark J.; Bolling,   H. Christine; Jones,   Keithly G.; Langley,   Suchada V.; Normile,   Mary Anne; Somwaru,   Agapi.
Current dynamics in world dairy markets and the potential for global and domestic trade policy reform are bringing the U.S. dairy sector to a new crossroads as it faces competitive forces from outside its borders. Those forces—demand for new products by consumers in industrialized countries, changes in technology, rapid economic growth in emerging developing countries, particularly in Asia, and the increasing role of multinational firms in domestic and global dairy markets—are leading to increased dairy consumption, more opportunities for dairy product trade, and foreign direct investment benefiting both U.S. consumers and producers. As global demand for milk and new dairy products expands, the roles of policies that support prices are diminishing, while...
Tipo: Report
Palavras-chave: International dairy markets; Dairy trade; Dairy policy; Tariffs; Production quotas; Foreign direct investment; Cheese; Butter; Dry milk powders; Agribusiness; Livestock Production/Industries.
Ano: 2006
URL: http://purl.umn.edu/7209

Structure of Dairy Markets: Past, Present, Future
Provedor de dados: 31
Autores: Manchester,   Alden C.; Blayney,   Donald P.
The U.S. dairy industry, many segments of which supported dairy policy changes in the 1996 Federal Agriculture Improvement and Reform Act, is much different than it was 20 or even 10 years ago. This report provides a historical overview of the industry, more detailed examinations of the fluid milk market and selected manufactured dairy product markets, a discussion of future prospects and trends in the industry, and some thoughts on the implications of those prospects and trends for dairy farmers and their organizations, processors, dairy product manufacturers, and retailers.
Tipo: Report
Palavras-chave: Dairy; Butter; Cheese; Nonfat dry milk; Market structure; Pricing; Competition; Livestock Production/Industries; Marketing.
Ano: 1997
URL: http://purl.umn.edu/33929

Analyses of Generic Dairy Advertising, 1984-97
Provedor de dados: 31
Autores: Blisard,   Noel; Blayney,   Donald P.; Chandran,   Ram; Allshouse,   Jane E.
Generic advertising raised fluid milk sales about 6.0 percent, or 18.1 billion pounds, between September 1984 and September 1997. Sales of cheese rose by about 6.8 billion pounds (milk equivalent) in the same period because of increased generic advertising. An assessment of 15 cents per hundredweight of milk sold commercially, mandated by the Dairy and Tobacco Adjustment Act of 1983, funded the advertising. Activities of the National Fluid Milk Processor Promotion Board also contributed to increased milk sales over the past year. Gross returns to dairy farmers between September 1984 and September 1997 were estimated to increase by $3.44 for each dollar spent on generic advertising.
Tipo: Report
Palavras-chave: Cheese; Fluid milk; Advertising; Demand; Entry; Exit; Distributed lag; Econometrics; Simulation; Elasticities; Milk Processor Education Program; Livestock Production/Industries; Marketing.
Ano: 1999
URL: http://purl.umn.edu/33554

The Role of the Imports for Re-Exports Program in Determining Canadian Demand for Imported Cheese: Implications for U.S. Exports
Provedor de dados: 31
Autores: Muhammad,   Andrew.
Given the importance of the Imports for Re-exports Program in (IREP) in Canada, this study assessed the impact of per-unit export returns on Canadian demand for imported cheese. If Canadian importers increase utilization of IREP, U.S. exports to Canada will remain unchanged while imports from the EU will increase.
Tipo: Conference Paper or Presentation
Palavras-chave: Canada; Cheese; Import demand; IREP; Rotterdam model; Demand and Price Analysis; International Relations/Trade; Q17; Q18; F13.
Ano: 2008
URL: http://purl.umn.edu/8214

Product Attribute Saliency and Region of Origin: Some Empirical Evidence from Portugal
Provedor de dados: 31
Autores: Santos,   J. Freitas; Ribeiro,   J. Cadima.
This paper empirically investigates the extent to which consumer preferences may act as promoters of regional products. Three products are studied in terms of the importance consumers attach to various product attributes with particular emphasis on region of origin information. The estimation of a hedonic price function, which relates the price of Portuguese regional products to its various attributes, provided empirical support to the hypothesis that region of origin matters to consumers. The study shows that wine, olive oil and cheese from some regions of origin have a significant impact on price. Particularly, some regions of origin are expected to have price premiums, while others are expected to have discounts.
Tipo: Conference Paper or Presentation
Palavras-chave: Regional products; Hedonic approach; Wine; Olive oil; Cheese; Food Consumption/Nutrition/Food Safety; C21; D83; Q18.
Ano: 2005
URL: http://purl.umn.edu/24667

Feeding strategies to design the fatty acid profile of sheep milk and cheese
Provedor de dados: 96
Autores: Nudda,Anna; Battacone,Gianni; Boaventura Neto,Oscar; Cannas,Antonello; Francesconi,Ana Helena Dias; Atzori,Alberto Stanislao; Pulina,Giuseppe.
The majority of sheep milk produced in the world is transformed into cheese. Feeding is a major factor affecting the quality of sheep milk and, therefore, of sheep cheese. Because fat is the main compound of cheese, this review gives an update on the effects of feeding and nutrition on milk fat content and deeply discusses feeding strategies aimed at increasing the levels of healthy fatty acids (FA), such as conjugated linoleic acid and omega-3 FA, in milk and cheese in the human diet. In addition, the use of alternative feed resources such as by-products, aromatic plants, and phenolic compounds in the sheep diet and their effects on milk and cheese FA composition are also discussed. Among feeding strategies, grazing and the use of supplements rich in oils...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: By-products; Cheese; CLA; Dairy sheep; Milk quality; Nutrition.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000800445

Proximate Composition of Packaged Freeze Dried Cheeses in Storage
Provedor de dados: 111
Autores: Paul, Tosin; Adejumo, Bolanle A.; Nwakuba, Nnaemeka R.; Ehiem, James C.
The proximate composition of packaged freeze dried cow milk cheese and soy cheese in storage were investigated. Fresh cow milk cheese and soy milk cheese of 600g each was prepared and cut into sizes of 3x3cm dimension and a thickness of 0.3cm. 100g each of the fresh cheese samples was used to determine the initial propertieswhile the remaining 500g were freeze dried. The initial properties of the freeze dried samples were determined using a portion of each of the samples. A randomized experimental block design was adopted.  The freeze dried samples were packaged in sterile tightly covered glass jar, sterile tightly covered plastic container and a sterile polythene film while the unpackaged sample was used as the control sample. The samples were stored at...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cheese; Freeze drying; Proximate composition; Packaging materials; Storage duration; Milk; Nigeria.
Ano: 2021
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/6503

Effect of calcium addition and pH on yield and texture of Minas cured cheese
Provedor de dados: 45
Autores: Santos,B.N.C.; Silva,C.C.C V.; Domingues,J.R.; Cortez,M.A.S.; Freitas,D.D.G.C.; Chiappini,C.C.J.; Araújo,K.G.L.
Milk calcium concentration is a factor related to cheese texture, an important rheological property of cheese quality as perceived by consumers. This study aimed to evaluate the effect of different pH conditions (5.8 and 6.6) and calcium addition (0, 150, 300 ppm of CaCl2), on yield and nutrient retention of the clots obtained and on the texture of Minascured cheese. Clots were analyzed for wet and dry yield, percentage content and retention of protein, fat and calcium. The texture of the cheese was evaluated by instrumental and sensorial tests. No differences were observed on the wet and dry yields, or on the protein content, fat and calcium retention of clots produced in the different experimental conditions. The instrumental evaluation showed that...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cheese; PH; Calcium; Clotting; Texture.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352013000200042

Occurrence of toxigenic Escherichia coli in raw milk cheese in Brazil
Provedor de dados: 45
Autores: Paneto,B.R.; Schocken-Iturrino,R.P.; Macedo,C.; Santo,E.; Marin,J.M.
The occurrence of toxigenic Escherichia coli in raw milk cheese was surveyed in Middle Western Brazil. Fifty samples of cheese from different supermarkets were analyzed for E.coli. The isolates were serotyped and screened for the presence of verotoxigenic E. coli (VTEC) and enterotoxigenic E. coli (ETEC) by Polymerase Chain Reaction (PCR). The susceptibility to thirteen antimicrobial agents was evaluated by the disk diffusion method. E.coli were recovered from 48 (96.0%) of the samples. The serogroups identified were O125 (6.0%), O111 (4.0%), O55 (2.0%) and O119 (2.0%). Three (6.0%) and 1(2.0%) of the E.coli isolates were VTEC and ETEC, respectively. Most frequent resistance was observed to the following antimicrobials: cephalothin (60.0%), nalidixic acid...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Escherichia coli; Cheese; VTEC; ETEC; Antimicrobial resistance.
Ano: 2007
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352007000200035

Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture
Provedor de dados: 52
Autores: Lombardi,Julia; Ciocia,Felicia; Uniacke-Lowe,Thérèse; Boeris,Valeria; Risso,Patricia; McSweeney,Paul L. H.
Abstract The coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant. Full composition and ripening of both kinds of Cheddar cheese were studied. Differences in the proteolysis of caseins, not only during cheese manufacture but also during ripening, affected cheese composition, texture and peptide profile. Microbial development during ripening was not affected by the coagulant used.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Microbial coagulant; Cheese; Biochemistry during ripening.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100509

Detection of Brucella abortus DNA in illegal cheese from São Paulo and Minas Gerais and differentiation of B19 vaccinal strain by means of the polymerase chain reaction (PCR)
Provedor de dados: 58
Autores: 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

Control of Listeria monocytogenes growth in soft cheeses by bacteriophage P100
Provedor de dados: 58
Autores: 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

Identification of the bacterial community responsible for traditional fermentation during sour cassava starch, cachaça and minas cheese production using culture-independent 16s rRNA gene sequence analysis
Provedor de dados: 58
Autores: Lacerda,Inayara C. A.; Gomes,Fátima C. O.; Borelli,Beatriz M.; Faria Jr,César L. L.; Franco,Gloria R.; Mourão,Marina M.; Morais,Paula B.; Rosa,Carlos A.
We used a cultivation-independent, clone library-based 16S rRNA gene sequence analysis to identify bacterial communities present during traditional fermentation in sour cassava starch, cachaça and cheese production in Brazil. Partial 16S rRNA gene clone sequences from sour cassava starch samples collected on day five of the fermentation process indicated that Leuconostoc citreum was the most prevalent species, representing 47.6% of the clones. After 27 days of fermentation, clones (GenBank accession numbers GQ999786 and GQ999788) related to unculturable bacteria were the most prevalent, representing 43.8% of the clones from the bacterial community analyzed. The clone represented by the sequence GQ999786 was the most prevalent at the end of the fermentation...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fermentation; Cassava; Cachaça; Cheese; Clone library.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000200029

Inhibition of listeria monocytogenes in minas frescal cheese by free and nanovesicle-encapsulated nisin
Provedor de dados: 58
Autores: Malheiros,Patrícia da Silva; Daroit,Daniel Joner; Brandelli,Adriano.
The effectiveness of free and nanovesicle-encapsulated nisin to control Listeria monocytogenes in Minas Frescal cheese was investigated. Commercial nisin was encapsulated into liposomes of partially purified soy lecithin. Free (0.1 mg/mL and 0.25 mg/mL) and nanovesicle-encapsulated nisin (0.25 mg/mL) were applied onto the surface of cheese samples, and L. monocytogenes was inoculated before incubation at 6-8°C for 28 days. A bactericidal effect was observed with 0.25 mg/mL free nisin; a bacteriostatic effect was observed for liposome-encapsulated nisin and 0.1 mg/mL free nisin. Free nisin was more efficient than nisin-loaded liposomes in controlling L. monocytogenes. Possible reasons for this behavior, and also the significance of nisin to soft cheeses are...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Nisin; Liposome; Encapsulation; Cheese; Listeria monocytogenes.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400024

Molecular analysis of the iap gene of Listeria monocytogenes isolated from cheeses in Rio Grande do Sul, Brazil
Provedor de dados: 58
Autores: Mello,Jozi Fagundes de; Einsfeldt,Karen; Frazzon,Ana Paula Guedes; Costa,Marisa da; Frazzon,Jeverson.
The polymorphic region sequences in the iap gene were analyzed in 25 strains of Listeria monocytogenes isolated from cheeses in the state of Rio Grande do Sul, and compared with reference strains. This investigation distinguished two clusters of L. monocytogenes: I (20 strains) and II (5 strains).
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Listeria monocytogenes; Iap gene; Cheese; TN amino acids.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000100033

Effect of pH and salt gradient on the autolysis of Lactococcus lactis strains
Provedor de dados: 58
Autores: Ramírez-Nuñez,Jennifer; Romero-Medrano,Ruth; Nevárez-Moorillón,Guadalupe V.; Gutiérrez-Méndez,Néstor.
The aim of this work was to assess in-vitro the effect of pH and salt concentration on the rate of autolysis in L. lactis strains. Regardless autolysis variation among L. lactis strains, statistical analysis showed evidence of increase of autolysis in L. lactis under low salt concentration and acidic conditions.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Autolysis; Lactococcus; Flavor; Cheese.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400036

Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
Provedor de dados: 118
Autores: Leiva,Javier; Figueroa,Heriberto.
The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were used. Sensory evaluation was undertaken by a trained panel (n = 13), using quantitative descriptive analysis. The sensory profle includes the properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Sensory scales from one to seven were used to express the intensity perceived for each property. Based on the results, it was possible to observe the formation of a main group, comprising of cohesiveness, friability, springiness and adhesiveness. Other groupings were formed...
Tipo: Journal article
Palavras-chave: Chanco cheese; Cheese; Sensory map; Sensory property; Texture.
Ano: 2010
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000100008

Feeding extruded linseed to dairy ewes under extensive grazing conditions
Provedor de dados: 118
Autores: Vargas-Bello-Pérez,Einar; Vera,Raúl R; Aguilar,Claudio; Lira,Rodrigo; Peña,Iván; Tello,Franco. A.
The aim of this trial was to evaluate the effect of dietary supplementation of extruded linseed on the milk and cheese fatty acid (FA) profiles of ewes under extensive grazing conditions. Over 26 days, a group of nine lactating ewes (Latxa × Milchschaf × Corriedale) in mid-lactation were managed under grazing conditions and given supplements during each manual milking (0830 and 1800 h) of 50% corn and 50% oats (500 g ewe-1 milking-1; control, TC) for the first 6 days. From day 7 to 20, the supplement was 25% corn, 25% oats and 50% extruded linseed (500 g ewe-1 milking-1) (extruded linseed; TEL). From day 21 to 26, the ewes were fed TC. The saturated FA content in milk was reduced (3.6%), and the monounsaturated, polyunsaturated and n-3 FA (7, 10 and 25%,...
Tipo: Journal article
Palavras-chave: Extruded linseed; N-3 fatty acids; Cheese; Ewe; Milk.
Ano: 2014
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000100011

Characterization of cheese consumers in Santiago Province, Chile
Provedor de dados: 118
Autores: 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

Differentiation of sheep milk and cheese based on quality and composition
Provedor de dados: 118
Autores: 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

Survey of Minas frescal cheese from Southwest Minas Gerais for virulence factors and antimicrobial resistance in Escherichia coli isolates
Provedor de dados: 65
Autores: Okura,Mõnica Hitomi; Marin,José Moacir.
The soft cheese Minas frescal is one of the most popular cheese in Brazil, which is typically manufactured in small dairy farms under unsatisfactory hygiene conditions. To assess the risk involved in consumption of this cheese, virulence markers were investigated in 330 Escherichia coli strains isolated from 30 Minas frescal cheeses inspected by official government agency (SIF - serviço de inspeção federal), from 50 cheeses not inspected by SIF and 31 cheeses not inspected by SIF with spice added, all of them collected in the southwest of Minas Gerais State. The E. coli isolates were screened for the presence of Shiga toxin-encoding (stx 1 and stx 2), intimin (eae) genes and for the presence of (pap, sfa, afa) genes related to adhesion in epithelial cells....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Escherichia coli; Cheese; STEC; ExPEC; Antimicrobial resistance; Minas frescal.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000801506

Association of casein micelle size and enzymatic curd strength and dry matter curd yield
Provedor de dados: 65
Autores: 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

Methicillin-resistant Staphylococcus spp. isolated from curd cheese “requeijão” and “especialidade láctea type requeijão” sold in Brazil
Provedor de dados: 65
Autores: Hachiya,Jamile de Oliveira; Rossi,Gabriel Augusto Marques; Ribeiro,Laryssa Freitas; Sato,Rafael Akira; Silva,Higor Oliveira; Vidal,Ana Maria Centola; Amaral,Luiz Augusto do.
ABSTRACT: This study focused on counting Staphylococcus spp. in curd cheeses “requeijão” and “especialidade láctea type requeijão” sold in Brazil, assessing the presence of mecA gene in obtained isolates and establishing antimicrobial resistance profile of the mecA gene positive isolates. To this, a set of 200 samples of these dairy products were evaluated. Low counts of Staphylococcus spp. were observed in these dairy products. All the isolates were determined as coagulase-negative strains using coagulase test and PCR. However, two isolates (3.70%) were carriers of mecA gene and they can be considered as risk for public health. These isolates presented resistance to penicillin, oxacillin and erythromycin. In conclusion, low counts of Staphylococcus were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Antimicrobial resistance; Cheese; Food safety; MRS; Staphylococcus spp.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000700451

Plant extract and essential oils added as antimicrobials to cheeses: a review
Provedor de dados: 65
Autores: Gouvea,Fabiola dos Santos; Rosenthal,Amauri; Ferreira,Elisa Helena da Rocha.
ABSTRACT: Cheese is a food that is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health. Consumers always require healthy food, free of synthetic preservatives, inducing a search for natural alternatives to ensure safety of the products. Essential oils and plant extracts emerge as an alternative for aiding cheese preservation. Some substances have demonstrated good effects against most pathogens and cheese spoilage microorganisms. However, intrinsic and extrinsic factors may influence the actions of these compounds when incorporated into cheese, besides affecting the product characteristics. This review aims at discussing the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cheese; Natural antimicrobial; Essential oil; Plant extract.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800451

Occurrence of aflatoxin M1 in parmesan cheese consumed in Minas Gerais, Brazil
Provedor de dados: 64
Autores: Prado,Guilherme; Oliveira,Marize Silva de; Lima,Adriana Souza; Moreira,Ana Paula Aprigio.
Aflatoxin M1 (AFM1) may occur in milk and milk products, resulting from the ingestion of aflatoxin B1 in feedstuffs by dairy cow. A total of 88 samples of Parmesan cheese marketed in Minas Gerais state, Brazil, from March 2004 to December 2004, were analyzed for AFM1 by high-performance liquid chromatography (HPLC) with a fluorescence detector following sample clean-up using immunoaffinity columns. AFM1 was detected in 40 of the 88 samples (46.4%). However, only two samples among these were contaminated at a level above the maximum permissible limit (250 ng kg-1) accepted by European Union for AFM1. No AFM1 maximum tolerance limit in cheese has been established in Brazil.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Aflatoxin M1; Cheese; Occurrence.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542008000600033