Zobrazeno 1 - 10
of 117
pro vyhledávání: '"Queijo artesanal"'
Autor:
Bruna Castro Porto, Cristiana Ferreira dos Santos, Rafael Batista de Figueiredo, Mariele Silva Cruz
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 77, Iss 4, Pp 196-205 (2022)
Many of the cheeses produced in Brazil come from artisanal production. The economic and social importance of this form of production is undeniable. On the other hand, selling innocuous food to the population is extremely important. Requeijão Moreno
Externí odkaz:
https://doaj.org/article/b6e937c351fa4eb2b18ffb4b47264e95
Autor:
Ana Cláudia Malagutti Corsato, Luciana Bill Mikito Kottwitz, Charles Seuchuco, Debora Pramiu, Anna Caroline Gambaro, Luciana de Oliveira Fariña
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 76, Iss 1, Pp 40-50 (2022)
The artisanal cheese from Serra Catarinense, known as Colonial, can be made with raw milk, thus requiring greater care during the elaboration stages. Ripening, one of the steps that can contribute to the development of the sensory characteristics of
Externí odkaz:
https://doaj.org/article/573bb1e2c77940fb8f4aba7dd49fa059
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 4, Pp 266-280 (2021)
Customers search at street fairs and municipal markets for a variety of local goods, with artisanal and/or natural appeal, among them cheeses such as Minas Frescal. Care must be taken with production, handling, and exposure of food to guarantee the q
Externí odkaz:
https://doaj.org/article/d881b72273b640e7a73f81182bf40b6c
Autor:
V. M. C. Batistella, A. Pedrosa
Publikováno v:
Scientific Electronic Archives, Vol 14, Iss 5, Pp 99-103 (2021)
Queijo Minas Frescal é classificado como semi gordo, de alta umidade e de massa crua, obtido por coagulação enzimática do leite com coalho ou com a ação de bactérias lácticas especificas. Quando se trata de produtos manuseados, principalmente
Externí odkaz:
https://doaj.org/article/f4b98825806f4504a84d20cefd1be823
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 3, Pp 168-177 (2021)
The production of artisanal cheeses, especially those made with raw milk, still remains a problem worldwide. The analysis and understanding of the production and market functioning of these products in countries where they are traditional can be an i
Externí odkaz:
https://doaj.org/article/485409994e2c48a7abad36e54743f67f
Autor:
Lara Fabian Cordeiro Silva, Shaiane Maria Abreu Pastor da Silva, Filipe de Oliveira Melo, Patrícia Érica Fernandes, Luana Cypriano de Souza
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 2, Pp 115-125 (2020)
Macururé cheese has been produced for about 100 years by a single family, in Caititu village, located in the city of Jacaré dos Homens, AL. It is made from raw milk, by natural fermentation using indigenous bacteria. It has a cylindrical shape, sof
Externí odkaz:
https://doaj.org/article/f3f6916bcdcc43768c58af54efde384d
Autor:
Bruna Randi Souza, Christiano Vieira Pires, Juliana Cristina Sampaio Rigueira Ubaldo, Giann Braune Reis, Felipe Machado Trombete
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 75, Iss 1, Pp 45-58 (2020)
Cabacinha cheese is a product of great importance in the Vale do Jequitinhonha – MG region, contributing to the generation of work and income for family farmers. It is a product still little known, being elaborated on the homemade form by a great p
Externí odkaz:
https://doaj.org/article/5a41159e16a249dca6adf442a5c4165d
Publikováno v:
Conexões: Ciência e Tecnologia, Vol 15 (2021)
O queijo de coalho é considerado artefato cultural do Nordeste brasileiro. Popular e versátil, é capaz de satisfazer diferentes grupos econômicos, sociais e étnicos. Este estudo tem por objetivo analisar o perfil de comercialização do queijo d
Externí odkaz:
https://doaj.org/article/5e788fd2427143e28a467800f17476cd
Publikováno v:
Extensio: Revista Eletrônica de Extensão, Vol 16, Iss 33, Pp 35-56 (2019)
Em São Francisco de Paula (RS), o pecuarista familiar é importante categoria social, tradicional na produção de bovinos de corte a base de campo nativo, produzindo carne e leite desses animais. Esses produtores estão em vulnerabilidade social, p
Externí odkaz:
https://doaj.org/article/4b1a6b813fda436097173dd3cf9163ab
Autor:
Sâmya Petrina Pessoa Oliveira, José Manoel Martins, Cristina Henriques Nogueira, Rosana Campos do Vale, Maria Paula Jensen Rodrigues, Aline Nogueira Galleti
Publikováno v:
Revista do Instituto de Latícinios Cândido Tostes, Vol 73, Iss 4, Pp 235-244 (2019)
The production of the Minas artisanal cheese from Serro is carried out using raw milk, rennet and natural lactic ferment known as pingo. Some producers of the region make use of the rala, a grated part of the own artisanal cheese that is added to the
Externí odkaz:
https://doaj.org/article/6519947515a84f39b9c040dea72ad321