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A Multi-Criteria Approach to Assessing PDOs/PGIs: An Italian Pilot Study AgEcon
Galli, Francesca; Carbone, Anna; Caswell, Julie A.; Sorrentino, Alessandro.
The paper contribute to the assessment of PDO/PGI schemes by building an approach to measuring the actual performance of the PDO/PGI products in relation to the objectives of the European Regulation 510/2006. This is done through a multi-criteria ex-post analysis that compares the performance of different PDO/PGI products with respect to multiple criteria. The research presented, based on a small sample of Pdo cheese products in Italy, can be considered a pilot study that develops a comparative evaluation of the performance of PDO cheeses: i) relative to the different objectives of the schemes, ii) by using a set of suitable and informative indicators that can help to evaluate the effectiveness of a wide number of PDOs/PGIs with respect to the regulation’s...
Tipo: Article Palavras-chave: Protected Designations of Origin (PDO); Protected Geographical Indications (PGI); Multi-Criteria Decision Analysis; Cheese; Agribusiness; Agricultural and Food Policy; Food Consumption/Nutrition/Food Safety; Food Security and Poverty; Production Economics; Productivity Analysis.
Ano: 2011 URL: http://purl.umn.edu/121944
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Aflatoxin M1 in samples of "minas" cheese commercialized in the city of Belo Horizonte - Minas Gerais/Brazil Ciênc. Tecnol. Aliment.
PRADO,Guilherme; OLIVEIRA,Marize Silva; PEREIRA,Maria Lúcia; ABRANTES,Fabiana Moreira; SANTOS,Luciana Gonçalves; VELOSO,Thais.
Milk products such as cheeses may be contaminated by aflatoxin M1 when dairy cattle have consumed feeds contaminated with aflatoxin B1. Samples of "Minas" cheeses (fresh, canastra and standard) were collected by the Inspection Service in the Mercado Central in Belo Horizonte city, Minas Gerais - Brazil. A purified extract was obtained by extraction with dichloromethane followed by a washing with n-hexane and immunoaffinity column purification. The quantification of aflatoxin M1 was done by high performance liquid chromatography (HPLC) using a fluorescence detector. Recoveries were about 75%. In 56 of the 75 samples (74.7%), the presence of aflatoxin M1 was detected in concentrations ranging between 0.02 and 6.92ng/g of cheese. In the positive cases ( >...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Aflatoxin M1; Cheese; HPLC.
Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000300020
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An Analysis of a Special Cheese Promotion Program: Houston, Texas AgEcon
Nichols, John P.; Stelly, Randall.
Report for American Dairy Association of AMPI
Tipo: Report Palavras-chave: Cheese; Promotion; Houston; Texas; Food Consumption/Nutrition/Food Safety; Marketing.
Ano: 1970 URL: http://purl.umn.edu/96141
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Analyses of Generic Dairy Advertising, 1984-97 AgEcon
Blisard, Noel; Blayney, Donald P.; Chandran, Ram; Allshouse, Jane E..
Generic advertising raised fluid milk sales about 6.0 percent, or 18.1 billion pounds, between September 1984 and September 1997. Sales of cheese rose by about 6.8 billion pounds (milk equivalent) in the same period because of increased generic advertising. An assessment of 15 cents per hundredweight of milk sold commercially, mandated by the Dairy and Tobacco Adjustment Act of 1983, funded the advertising. Activities of the National Fluid Milk Processor Promotion Board also contributed to increased milk sales over the past year. Gross returns to dairy farmers between September 1984 and September 1997 were estimated to increase by $3.44 for each dollar spent on generic advertising.
Tipo: Report Palavras-chave: Cheese; Fluid milk; Advertising; Demand; Entry; Exit; Distributed lag; Econometrics; Simulation; Elasticities; Milk Processor Education Program; Livestock Production/Industries; Marketing.
Ano: 1999 URL: http://purl.umn.edu/33554
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Application of an Enzymatic Extract from Aspergillus niger as Coagulant for Cheddar Cheese Manufacture BABT
Lombardi,Julia; Ciocia,Felicia; Uniacke-Lowe,Thérèse; Boeris,Valeria; Risso,Patricia; McSweeney,Paul L. H..
Abstract The coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract and fermentation-produced chymosin was used as control coagulant. Full composition and ripening of both kinds of Cheddar cheese were studied. Differences in the proteolysis of caseins, not only during cheese manufacture but also during ripening, affected cheese composition, texture and peptide profile. Microbial development during ripening was not affected by the coagulant used.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Microbial coagulant; Cheese; Biochemistry during ripening.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100509
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Association of casein micelle size and enzymatic curd strength and dry matter curd yield Ciência Rural
Freitas,Denise Ribeiro de; Souza,Fernando Nogueira de; Oliveira,Jamil Silvano de; Ferreira,Diêgo dos Santos; Ladeira,Cristiane Viana Guimarães; Cerqueira,Mônica Maria Oliveira Pinho.
ABSTRACT: The aim of the present study was to explore the association between milk protein content and casein micelle size and to examine the effects of casein micelle size on enzymatic curd strength and dry matter curd yield using reduced laboratory-scale cheese production. In this research, 140 bulk tank milk samples were collected at dairy farms. The traits were analyzed using two linear models, including only fixed effects. Smaller micelles were associated with higher κ-casein and lower αs-casein contents. The casein micellar size (in the absence of the αs-casein and κ-casein effects) did not affect the enzymatic curd strength; however, smaller casein micelles combined with higher fat, lactose, casein and κ-casein contents exhibited a favorable effect...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Caseins; Cheese; Whey proteins.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300750
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Calcium partition in Minas Padrão cheese and its bioaccessibility during ripening time Ciênc. Tecnol. Aliment.
PEREIRA,João Pablo Fortes; MAGESTE,Ana Carolina; CAMPOS,Náira da Silva; SOUSA,Rafael Arromba de; FRANCISQUINI,Júlia d’Almeida; PERRONE,Ítalo Tuler; CARVALHO,Antônio Fernandes de; NUNES,Renato Moreira; MARTINS,Marta Fonseca; SILVA,Paulo Henrique da Fonseca da.
Abstract Nutritionally, cheese and other dairy products have been highlighted especially as a calcium source. Access to minerals is dependent on variables related to diet, lifestyle, and also the health status. This study aimed to evaluate the bioaccessibility and calcium partition in Minas Padrão cheese over its ripening period for experimentally obtained samples. The cheese of the study has been manufactured using two different technologies (A and B). Also to evaluate the evolution of pH over cheese ripening and the influence of calcium partitions in its bioaccessibility along the cheese ripening period. The mean values found for total calcium content were (549 mg⋅100 g-1 – A and 644 mg⋅100 g-1 – B). For calcium in the aqueous phase on average 460 mg⋅100...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Minerals; Cheese; Calcium.
Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400859
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Características, peculiaridades e tecnologia do leite de búfala. Infoteca-e
HUHN, S.; LOURENÇO JUNIOR, J. de B.; CARVALHO, L. O. D. de M.; NASCIMENTO, C. N. B. do; VIEIRA, L. C..
Características e peculiaridades do leite de búfala. Industrialização do leite. Características dos produtos derivados do leite de búfala. Tecnologia do leite de búfala e rendimento dos produtos.
Tipo: Documentos (INFOTECA-E) Palavras-chave: Bubalino; Produto derivado; Buffalo; By-product; Revenue; Yoghurt; Cheese; Cheesecurd.; Doce de Leite; Industrialização; Iogurte; Leite; Pasteurização; Requeijão; Queijo; Rendimento; Tecnologia.; Industrialization; Pasteurization; Milk; Technology..
Ano: 1991 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/387806
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Casein breakdown in terrincho ovine cheese: comparison with bovine cheese and with bovine/ovine cheeses IPB - Escola Superior Agrária
Ferreira, Isabel M.P.L.V.O.; Veiros, C.; Pinho, Olívia; Veloso, Ana C.A.; Peres, António M.; Mendonça, Álvaro.
Terrincho cheese is an uncooked, pressed cheese made from raw whole ovine milk from the “Churra da Terra Quente” breed. It requires a minimum ripening time of 30 d. A detailed evaluation of the effect of ripening time on the breakdown of the casein fractions, along with the formation of major breakdown products of casein hydrolysis, was monitored by HPLC to contribute to a more complete characterization of this product. In 30-d-old cheeses, only 20% of αS1-casein remained intact; the β-casein fraction was more resistant to hydrolysis. The ripening time of Terrincho cheese can be predicted using 2 variables of normalized peak areas of αS1-casein and αS1-I peptide, and a constant; the estimation error is 2.5 d. The pH 4.3-insoluble fraction of Terrincho and...
Tipo: Article Palavras-chave: Cheese; Proteolysis; Caseins; High performance liquid chromatography.
Ano: 2006 URL: http://hdl.handle.net/10198/3229
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Characterization of cheese consumers in Santiago Province, Chile Ciencia e Investigación Agraria
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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Control of Listeria monocytogenes growth in soft cheeses by bacteriophage P100 BJM
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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Detection of Brucella abortus DNA in illegal cheese from São Paulo and Minas Gerais and differentiation of B19 vaccinal strain by means of the polymerase chain reaction (PCR) BJM
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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Differentiation of sheep milk and cheese based on quality and composition Ciencia e Investigación Agraria
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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Does Knowledge-Based Economy Speaks to Consumers? A French Case Study with Respect to Food Products AgEcon
Giraud, Georges; Lebecque, Annick; Amblard, Corinne; Bord, Cecile; Sulmont-Rosse, Claire; Lefur, Yves.
The paradigm of knowledge-based economy states that information asymmetry between consumers and producers will be reduced thanks to information availability and dissemination through the Internet or other media channels. Conversely to this statement, some published articles shown that knowledge-based economy reinforces the information asymmetry between experts and novices among the consumers (Hogg et al., 2007; Gregan-Paxton & Roedder-John, 1997; Alba & Hutchinson, 1987). Accordingly, we will consider the non homogeneity of consumers and will try to identify and qualify the differences between several groups of respondents regarding two food items by means of a k-means clustering applied to a knowledge-oriented questionnaire.
Tipo: Conference Paper or Presentation Palavras-chave: Consumer Knowledge; Clustering; Wine; Cheese; France; Agribusiness; Agricultural and Food Policy; Farm Management; Food Consumption/Nutrition/Food Safety; Industrial Organization.
Ano: 2008 URL: http://purl.umn.edu/49848
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Effect of calcium addition and pH on yield and texture of Minas cured cheese Arq. Bras. Med. Vet. Zootec.
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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Effect of pH and salt gradient on the autolysis of Lactococcus lactis strains BJM
Ramírez-Nuñez,Jennifer; Romero-Medrano,Ruth; Nevárez-Moorillón,Guadalupe V.; Gutiérrez-Méndez,Néstor.
The aim of this work was to assess in-vitro the effect of pH and salt concentration on the rate of autolysis in L. lactis strains. Regardless autolysis variation among L. lactis strains, statistical analysis showed evidence of increase of autolysis in L. lactis under low salt concentration and acidic conditions.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Autolysis; Lactococcus; Flavor; Cheese.
Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822011000400036
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Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk Ciênc. Tecnol. Aliment.
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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Evaluation of cheese authenticity and proteolysis by HPLC and urea-polyacrylamide gel electrophoresis IPB - Escola Superior Agrária
Veloso, Ana C.A.; Peres, António M.; Mendonça, Álvaro; Teixeira, Natércia; Ferreira, Isabel M.P.L.V.O..
Chromatographic and electrophoretic methods have been established as useful tools in characterising cheese ripening and in the detection of milk adulteration. The purpose of this work was to evaluate casein proteolysis of cheeses made from bovine, ovine or mixtures of bovine and ovine milks, as well as ovine cheese authenticity, for 30 days of ripening by HPLC and urea–polyacrylamide gel electrophoresis. Complementary information was obtained by both techniques when applied to the study of casein proteolysis during 30 days of ripening of ovine milk cheeses, ovine milk cheeses with 10% and 20% of bovine milk and bovine milk cheeses, manufactured according to the traditional Terrincho technology. For ovine cheeses, a-casein was the fraction that showed the...
Tipo: Article Palavras-chave: Cheese; Caseins; Proteolysis; Adulteration; HPLC; Urea–PAGE.
Ano: 2004 URL: http://hdl.handle.net/10198/3230
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Fabricação de queijo tipo "Amazonas" a nível de propriedades. Infoteca-e
TEIXEIRA, L. B.; PIENIZ, L. C.; MORAES, E. de.
A UEPAE de Manaus vem conduzindo sistemas mistos para producao de leite e carne em terra firme. Resultados preliminares mostraram que a producao de leite vem sendo satisfatoria. Visando equacionar, ao menos em parte, as dificuldades relacionadas ao transporte do leite in natura, desenvolveu-se uma tecnica em nivel de propriedade para fabricacao de queijo de coalho, atraves de prensas rusticas, que poderao ser construidas em madeira pelo proprio produtor.
Tipo: Comunicado Técnico (INFOTECA-E) Palavras-chave: Brasil; Amazonas; Milk cattle; Cheese; Processing.; Gado Leiteiro; Processamento; Queijo..
Ano: 1980 URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/665466
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Feeding extruded linseed to dairy ewes under extensive grazing conditions Ciencia e Investigación Agraria
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
Registros recuperados: 48
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