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Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese BJM
Martins,José M.; Galinari,Éder; Pimentel-Filho,Natan J.; Ribeiro Jr,José I.; Furtado,Mauro M.; Ferreira,Célia L.L.F..
Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April–September) and rainy season (October–March); 128 cheeses were ripened at room temperature (25 ± 4 °C), and 128 were ripened under refrigeration (8 ± 1 °C), as a control. No Listeria monocytogenes was found, but one cheese under refrigeration had Salmonella at first 15 days of ripening. However, after 22 days, the pathogen was not detected. Seventeen days was the minimum ripening...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Ripening; Artisanal Minas cheese; Serro; Pathogen; Lactic acid bacteria.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100219
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Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese BJM
Galinari,Éder; Nóbrega,Juliana Escarião da; Andrade,Nélio José de; Ferreira,Célia Lúcia de Luces Fortes.
The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves used in these cheese production, the present work evaluated the counts of Staphylococcus aureus, Escherichia coli, coliforms at 32 °C, yeasts, presumptive mesophilic Lactobacillus spp. and Lactococcus spp. in these biofilms, milk, whey endogenous culture and ripened cheese in two traditional regions: Serro and Serra da Canastra. Also, we checked for the presence of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Biofilm; Artisanal minas cheese; Lactic acid bacteria; Serro; Serra da Canastra.
Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000200047
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