|
|
|
|
|
| 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 |
| |
|
|
| Vasek,Olga Myriam; Mazza,Silvia Matilde; Giori,Graciela Savoy de. |
| The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirable microbial populations (coliforms, Escherichia coli, Staphylococcus aureus, moulds, and yeast) during ripening of Artisanal Corrientes Cheese, an Argentinian cow's milk variety, to determine whether a longer ripening period than usual improve its hygienic-sanitary quality. The protein content was much higher than that of other cow's milk cheeses with similar values of fat. The larger peptides showed values three times higher in the 30 day-old cheese than those obtained in the beginning of the process.... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Artisanal cheese; Raw cow milk; Ripening changes. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100022 |
| |
|
|
|
