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Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese BJM
Furtado,Danielle N.; Todorov,Svetoslav D.; Landgraf,Mariza; Destro,Maria T.; Franco,Bernadette D.G.M..
Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means of in situ tests. In this study, a novel bacteriocinogenic Lactococcus lactis strain (Lc. lactis DF4Mi), isolated from raw goat milk, was tested for control of growth of L. monocytogenes in artificially contaminated fresh Minas type goat cheese during storage under refrigeration. A bacteriostatic effect was achieved, and counts after 10 days were 3 log lower than in control cheeses with no added LAB....
Tipo: Info:eu-repo/semantics/article Palavras-chave: Bacteriocin; Lc. lactis subsp. lactis; Biopreservation; Fresh cheese; Goat cheese.
Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100201
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Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa Ciênc. Tecnol. Aliment.
QUISCA,Richard Pacheco; MORÁN,Jorge Vargas; GALLOZA,Gilberto García; ARIAS,Jonnatan Victor Bañon; MONTOYA,Enrique Neira; URQUIZO,Fanny Ludeña; RAMÍREZ,Miriam Elizabeth Ramos; YACCHI,Teresa Alvarado; CHÁVEZ,Tarsila Tuesta.
Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, without loss of sensory acceptance. Different formulations were prepared by modifying amounts of salt and tara gum to achieve the highest sensory acceptability, without loss of texture, water and weight. Microbiological tests were performed in agreement with Peruvian regulations, showing limits of mold, yeast, coliform, Salmonella sp and bacteria below the stablished limit. Cheese with addition of tara...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Fresh cheese; Tara gum; Sensory acceptance; Microbiological analysis; Moisture retention.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100210
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Consumers’ attitude and opinion towards different types of fresh cheese: an exploratory study Ciênc. Tecnol. Aliment.
BARROS,Cássia Pereira de; ROSENTHAL,Amauri; WALTER,Eduardo Henrique Miranda; DELIZA,Rosires.
Abstract Fresh cheese stands out for its tradition and widespread consumption in Brazil. However, there is a lack of information on motivation towards the consumption of available fresh cheeses in the Brazilian market. Focus group sessions were used to explore consumers’ attitude and opinion about fresh cheese. Products with different characteristics were used to stimulate discussion among participants including cheese with “no added salt”, the claim “contains probiotic microorganisms” and products processed with goat milk. The salt content played an important role on the consumer intention to purchase of fresh cheese. Participants stated that they would consume cheese without salt only by following a medical prescription. However, the subjects declared...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Consumer; Focus group; Fresh cheese; Labelling; Packaging.
Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300448
Registros recuperados: 3
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