Zobrazeno 1 - 10
of 401
pro vyhledávání: '"Artisanal cheese"'
Autor:
Valentina Indio, Ursula Gonzales-Barron, Chiara Oliveri, Alex Lucchi, Antonio Valero, Fouad Achemchem, Gerardo Manfreda, Federica Savini, Andrea Serraino, Alessandra De Cesare
Publikováno v:
Italian Journal of Food Safety (2024)
In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Portugal, Spa
Externí odkaz:
https://doaj.org/article/e13f75c8ba7f4fa1b2018d71015ee20b
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 2, Pp 68-79 (2023)
The Free Word Association technique was used with the objective of knowing the perception of consumers about inspected and non-inspected cheeses and their main drivers. Participants residing in the State of Rio Grande do Sul, Brazil, were recruited o
Externí odkaz:
https://doaj.org/article/dd2ffc4a4e234e68b39511789a743381
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 78, Iss 2, Pp 46-53 (2023)
Unpasteurized cheese commercialization remains a big discussion nowadays due to safety concerns, although consumers prefer them over industrialized ones. Extrinsic attributes of raw milk cheeses such as proximity to producers, being artisanal and tra
Externí odkaz:
https://doaj.org/article/fb2a69868aa149138c7c877e2618cdca
Publikováno v:
Revista U.D.C.A Actualidad & Divulgación Científica, Vol 26, Iss 2 (2023)
Staphylococcus aureus is a foodborne bacterium frequently isolated from cheeses, and it is responsible for causing food poisoning. The purpose of this study was to develop a secondary model to assess the growth of S. aureus in costeño cheese package
Externí odkaz:
https://doaj.org/article/570fa8acb12945819858d1c8d6079eff
Akademický článek
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Akademický článek
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Autor:
Ezequiel Davi dos Santos, Adriana Souto Pereira Núncio, Ricardo Zanella, Elci Lotar Dickel, Giseli Aparecida Ritterbusch, Fernando Pilotto, Laura Beatriz Rodrigues, Carla Patricia Freitas, Luciana Ruschel dos Santos
Publikováno v:
Ciência Rural, Vol 53, Iss 9 (2023)
ABSTRACT: The production of artisanal cheeses made with raw bovine milk has grown in the southern region of Brazil. It is important to obtain information about the risks of this practice, especially concerning food safety. In this study, next-generat
Externí odkaz:
https://doaj.org/article/6c12c9a5e8df45e1be769d4204076e61
Autor:
José Guilherme Prado Martin, João Marcos Maia Silva, Isabel Cristina da Rocha César, Meiriele da Silva, Samara Aparecida Santana, Tomás Gomes Reis Veloso, Jonas Guimarães e Silva, Celia Lucia de Luces Fortes Ferreira, John Leech, Paul D. Cotter
Publikováno v:
Frontiers in Microbiology, Vol 13 (2023)
Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripenin
Externí odkaz:
https://doaj.org/article/e57afa26e5424c198ea8c50dfda85f44
Akademický článek
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Autor:
Beatriz Nunes Silva, Sara Coelho-Fernandes, José António Teixeira, Vasco Cadavez, Ursula Gonzales-Barron
Publikováno v:
Foods, Vol 12, Iss 14, p 2683 (2023)
This study characterises the effect of a customised starter culture (CSC) and plant extracts (lemon balm, sage, and spearmint) on Staphylococcus aureus (SA) and lactic acid bacteria (LAB) kinetics in goat’s raw milk soft cheeses. Raw milk cheeses w
Externí odkaz:
https://doaj.org/article/611187a191964bd2b817b296ffe28e90