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| Registros recuperados: 48 | |
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| 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 |
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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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| 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 |
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| 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 |
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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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| 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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| 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 |
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| PAZ,Noelia Fernanda; GONÇALVEZ DE OLIVEIRA,Enzo; VILLALVA,Fernando Josué; ARMADA,Margarita; RAMÓN,Adriana Noemí. |
| Abstract The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Goat milk; Mozzarella; Cheese; PH; Microstructure. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200193 |
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| Jaster,Henrique; Campos,Anna Carolina Leonelli Pires de; Auer,Luciellen Bach; Los,Francine Gomes Basso; Salem,Renata Dinnies Santos; Esmerino,Luís Antônio; Nogueira,Alessandro; Demiate,Ivo Mottin. |
| Parmesan-type cheeses are the most consumed special cheeses in Brazil. It is generally sold in retail shops, either grated or in wedge-shaped pieces, and its quality varies considerably, which is reflected directly in its price. There is lack of processing standardization and, since the ripening period is fundamental for the quality of this hard, semi-fat cooked cheese, this stage seems to be the thin line between low and high quality products. It is important to note that the Italian Parmegiano Reggiano is matured for a period of twelve months, as well as its rival Grana Padano, and this long ripening period causes changes making them gourmet, highly-valued cheeses. In the present study, twelve different Parmesan-type cheeses were purchased from the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese; Microbiology; Chemical composition; Texture; PCA; HCA. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100026 |
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| RAMÓN,Adriana Noemí; DE LA VEGA,Sara María; FERRER,Elisabeth Cristina; CRAVERO BRUNERI,Andrea Paula; MILLÁN,Mónica Patricia; GONÇALVEZ DE OLIVEIRA,Enzo; BORELLI,María Florencia; VILLALVA,Fernando Josue; PAZ,Noelia Fernanda. |
| Abstract Training in Good Manufacturing Practices enhances quality during food processing. This paper evaluates GMP training aimed at improving the chemical, sensory and microbiological quality of goat milk cheese. We worked with 26 families that produce cheese as their main source of income. Semi-structured interviews and observation were conducted to select relevant topics. The manufacturing processes were compared and samples were analyzed before and after GMP training. We trained 80% of the producers. Before receiving training, they used to make cheese from raw milk in unhygienic conditions and with little equipment. The products obtained had bad sensory characteristics, cracks, eyes on the pasta, a high number of aerobic mesophilic bacteria and total... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cheese; Goat milk; Good Manufacturing Practices. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100134 |
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| Registros recuperados: 48 | |
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