Seu portal de pesquisas em queijos artesanais

2021

ALMEIDA, S. DE L. et al. Cultural Regulation, Geographical Indication and the (re) Signification of an Artisanal Cheese. Organizações & Sociedade, v. 28, n. 97, p. 422–441, 2021. 

DOI: https://doi.org/10.1590/1984-92302021v28n9708PT


ARAGON-ALEGRO, L. C. et al. Listeria monocytogenes inhibition by lactic acid bacteria and coliforms in Brazilian fresh white cheese. Brazilian Journal of Microbiology, v. 52, p. 847–858, 2021. 

DOI: https://doi.org/10.1007/s42770-021-00431-4


BALTHAZAR, C. F. et al. Effect of probiotic Minas Frescal cheese on the volatile compound and metabolic profiles assessed by nuclear magnetic resonance spectroscopy and chemometric tools. Journal of Dairy Science, v. 104, n. 5, p. 5133–5140, 2021. 

DOI: https://doi.org/10.3168/jds.2020-19172


CARDOSO, T. et al. Direct acidification of requeijão cremoso model by lactobionic acid: physical, chemical and antimicrobial effects. Journal of Food Science and Technology, v. 58, n. 2, p. 660–671, 2021. 

DOI: https://doi.org/10.1007/s13197-020-04580-6


DA SILVA ABREU, A. C. et al. Antimicrobial resistance of Staphylococcus spp. isolated from organic and conventional Minas Frescal cheese producers in São Paulo, Brazil. Journal of Dairy Science, v. 104, n. 4, p. 4012–4022, 2021.

DOI: https://doi.org/10.3168/jds.2020-19338


DE JESUS FILHO, M. et al. Key aroma compounds of Canastra cheese: HS-SPME optimization assisted by olfactometry and chemometrics. Food Research International, v. 150, Part A, 2021. 

DOI: https://doi.org/10.1016/j.foodres.2021.110788


DE SOUZA, T. P. et al. Mycobiota of Minas artisanal cheese: Safety and quality. International Dairy Journal, v. 120, 2021. 

DOI: https://doi.org/10.1016/j.idairyj.2021.105085


FERREIRA, A. C. G. et al. Effects of bovine somatotropin on productive performance and Minas Padrão cheese. Trop Anim Health Prod., v. 53, n. 6, p. 519, 2021. 

DOI:  https://doi.org/10.1007/s11250-021-02968-w 


GONÇALVES, S. M. et al. Antimicrobial packaging and high hydrostatic pressure: Combined effect in improving the safety of coalho cheese. Food Science and Technology International, v. 27, n. 4, p. 301–312, 2021. 

DOI: https://doi.org/10.1177/1082013220953238


MUNIZ DE SOUZA, M. Y. et al. Ricotta cream: classification based on moisture and fat content considering general standards for cheeses and cream cheeses. Heliyon, v. 7, n. 11, 2021. 

DOI: https://doi.org/10.1016/j.heliyon.2021.e08408


NASCIMENTO, C. D. F. et al. Molecular Detection of Coxiella burnetii in Unstandardized Minas Artisanal Cheese Marketed in Southeastern Brazil. Acta Tropica, v. 220, 2021. 

DOI: https://doi.org/10.1016/j.actatropica.2021.105942


PARUSSOLO, L. et al. Detection of virulence genes and antimicrobial susceptibility profile of Listeria monocytogenes isolates recovered from artisanal cheese produced in the southern region of brazil. Anais da Academia Brasileira de Ciências, v. 93, n. 3, p. 1–9, 2021. 

DOI: https://doi.org/10.1590/0001-3765202120190200


RIBEIRO, L. L. S. M. et al. Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese. Brazilian Journal of Microbiology, v. 52, p. 2247–2256, 2021. 

DOI: https://doi.org/10.1007/s42770-021-00579-z


SILVA, M. P. et al. Presence and growth prediction of Staphylococcus spp. and Staphylococcus aureus in Minas Frescal cheese, a soft fresh cheese produced in Brazil. Journal of Dairy Science, v. 104, n. 12, p. 12312–12320, 2021a. 

DOI: https://doi.org/10.3168/jds.2021-20633


SILVA, M. R. et al. Assessment of Viral Contamination of Five Brazilian Artisanal Cheese Produced from Raw Milk: a Randomized Survey. Food and Environmental Virology, v. 13, p. 528–534, 2021b. 

DOI: https://doi.org/10.1007/s12560-021-09491-z


CAMARGO, A. C. et al. Microbial shifts through the ripening of the “Entre Serras” Minas artisanal cheese monitored by high-throughput sequencing. Food Research International, v. 139, p. 109803, 2021a.

DOI: https://doi.org/10.1016/j.foodres.2020.109803


CAMARGO, A. C. et al. Microbiological quality and safety of Brazilian artisanal cheeses. Brazilian Journal Microbiology, v. 52, p. 393–409, 2021b.

DOI: https://doi.org/10.1007/s42770-020-00416-9


CAMPOS, G. Z. et al. Microbiological characteristics of canastra cheese during manufacturing and ripening. Food Control, v. 121, p. 107598, 2021.

DOI: https://doi.org/10.1016/j.foodcont.2020.107598


CASTILHO, A. C. B. et al. Quality assessment of artisanal cheeses in the northwest region of Paraná. Journal of Dairy Research, v. 88, n. 1, p. 95–97, 2021. 

DOI: https://doi.org/10.1017/S0022029921000030


MARGALHO, L. P. et al. A large survey of the fatty acid profile and gross composition of Brazilian artisanal cheeses. Journal of Food Composition and Analysis, v. 101, p. 103955, 2021a. 

DOI: https://doi.org/10.1016/j.jfca.2021.103955


MARGALHO, L. P. et al. Biopreservation and probiotic potential of a large set of lactic acid bacteria isolated from Brazilian artisanal cheeses: From screening to in product approach. Microbiological Research, v. 242, p. 126622, 2021b. 

DOI: https://doi.org/10.1016/j.micres.2020.126622


MARGALHO, L. P. et al. High throughput screening of technological and biopreservation traits of a large set of wild lactic acid bacteria from Brazilian artisanal cheeses. Food Microbiology, v. 100, p. 103872, 2021c.

DOI: https://doi.org/10.1016/j.fm.2021.103872


MEDEIROS, G. B. et al. Detection of mycobacteria in coalho cheese sold in Northeastern Brazil. Semina: Ciências Agrárias, v. 42, n. 1, p. 439–446, 2021. 

DOI: http://dx.doi.org/10.5433/1679-0359.2021v42n1p439


NOGUEIRA, T. S. et al. Different types of packaging influence sensory profile of Canastra artisanal cheese. Food Packaging and Shelf Life, v. 28, p. 100673, 2021.

DOI: https://doi.org/10.1016/j.fpsl.2021.100673


PENNA, A. L. B.; GIGANTE, M. L.; TODOROV, S. D. Artisanal brazilian cheeses — history, marketing, technological and microbiological aspects. Foods, v. 10, n. 7, p. 1562, 2021.

DOI: https://doi.org/10.3390/foods10071562


PINEDA, A. P. A. et al. Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector. Frontiers in Microbiology, v. 12, p. 666922, 2021.

DOI: https://doi.org/10.3389/fmicb.2021.666922


RODRIGUES, J. F. et al. Use of diaries as a research strategy on sensory perception and consumer behavior of Canastra cheese. Journal of Sensory Studies, v. 36, n. 2, p. 12627, 2021. 

DOI: https://doi.org/10.1111/joss.12627


Allaion, J.R.; Barrionuevo, K.G.; Franco, B.D.G.d.M. Assessing the Microbiological Safety Parameters of Minas Artisanal Cheese Samples in Retail Environments in São Paulo, Brazil. Applied Sciences. 2021, 11, 9331.

DOI: https://doi.org/10.3390/app11199331


Nero, L. A. Lactic microbiota of the minas artisanal cheese produced in the serro region, Minas Gerais, Brazil. LWT Volume 148, 2021, 111698.

DOI: https://doi.org/10.1016/j.lwt.2021.111698