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| 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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| 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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| Machado,Eduardo C.; Ferreira,Célia L. L. F.; Fonseca,Leorges M.; Soares,Fernanda M.; Pereira Júnior,Fábio N.. |
| O objetivo desse trabalho foi caracterizar físico-quimicamente e avaliar sensorialmente a aceitação do queijo Minas artesanal produzido na região do Serro, Minas Gerais. As vinte amostras de queijo recém-produzidas foram enviadas diretamente da Cooperativa dos Produtores Rurais do Serro. Na análise sensorial foi utilizado o teste de aceitação com utilização de escala hedônica verbal de nove pontos, sendo que a média da nota atribuída por trinta julgadores foi 6,03±2,04, estando portanto definido como "gostei ligeiramente do produto". Os valores médios encontrados para os parâmetros físico-químicos foram: gordura-29,22g/100g; pH-4,98; umidade-50,84g/100g; cinzas-3,79g/100g; cloretos-4,39g/100g; lactose-0,55g/100g; acidez-0,28 (g/100g de ácido láctico);... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Queijo Minas; Serro; Artesanal. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000400006 |
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