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| Souza,Claucia Fernanda Volken de; Dalla Rosa,Tiziano; Ayub,Marco Antônio Zachia. |
| Changes in the microbial flora present in six Serrano cheese batches (3 ripened in Summer and 3 in Winter) were studied during production and ripening, to microbiologically characterize this cheese, which is traditionally manufactured by farmers in the south of Brazil, using raw cow milk, without the addition of starter cultures. The levels of several microbial groups were enumerated in the milk, curd and different stages of the 60-day long ripening period. Values of some physicochemical parameters, such as pH, titratable acidity, water activity, moisture and NaCl content were also determined. The correlation coefficients between these parameters and the microbial groups throughout ripening were determined. The influence of the season of the year was also... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Serrano cheese; Cheese ripening; Food microbiology; Lactic acid bacteria. |
| Ano: 2003 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300016 |
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| Vendramin,Tatiane; Kich,Débora Mara; Molina,Rachel Dias; Souza,Claucia Fernanda Volken de; Salvatori,Rosangela Uhrig; Pozzobon,Adriane; Bustamante-filho,Ivan Cunha. |
| Milkborne transmission of Shiga toxin- producing Escherichia coli (STEC) has raised considerable concern due to recent outbreaks worldwide and poses a threat to public health. The aim of this study was to develop a sensitive and specific multiplex PCR assay to detect the presence of STEC in bovine raw milk. To identify E. coli (ATCC 25922) contamination, the gene uspA was used, and PCR sensitivity and specificity were accessed by testing diluted samples ranging from 2 to 2.0 × 10(6) CFU/mL. To detect STEC, the stx1 and stx2 genes were selected as targets. After reaction standardization, the multiplex assay was tested in raw milk collected from 101 cows on dairy farms. PCR assay for E. coli detection had a specificity of 100% and sensitivity of 79%... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Shiga-toxin; Cattle; Multiplex PCR; Milk. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300025 |
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| FANGMEIER,Michele; KEMERICH,Grasciele Tamara; MACHADO,Bruna Lenhardt; MACIEL,Mônica Jachetti; Souza,Claucia Fernanda Volken de. |
| Abstract Although cow milk is the most widely used dairy product, the milk of other animals presents characteristics relevant to the development of these products. Goat milk has higher digestibility and a lower incidence of allergic reactions than cow milk, while buffalo milk has higher levels of lipids, proteins and lactose. The objective of this work was to elaborate and evaluate the physicochemical, technological, microbiological and sensory characteristics of cream cheese formulations elaborated with different proportions of cow, goat and buffalo milk without whey removal. The milk mixture was allowed to produce cream cheese with high levels of ashes and proteins, and despite the retention of the whey, no occurrence of syneresis was observed in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese whey; Physicochemical quality; Sensory analysis; Technological characteristics; Microbiological analyses. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000500122 |
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| Mörschbächer,Ana Paula; Volpato,Giandra; Souza,Claucia Fernanda Volken de. |
| ABSTRACT: One of the greatest challenges for dairy industries is the correct destination of all the whey generated during cheese making, considering its high impact, the large volume created, and its technological potential. Enzymatic hydrolysis of cheese whey lactose is a biotechnological alternative. However, one of the limiting factors of its use is the relatively high cost of the enzymes, which could be lowered with the immobilization of these biocatalysts. Considering this context, the objective of this research was to evaluate the commercial Kluyveromyces lactis β-galactosidase enzyme immobilized in calcium alginate spheres and gelatin, using glutaraldehyde and concanavalin A (ConA) as modifying agents in the hydrolysis of cheese whey lactose... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Lactose; Cheese whey; Β-galactosidase; Enzyme immobilization. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782016000500921 |
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