Seu portal de pesquisas em queijos artesanais

2025

SILVA, J. F. M. et al. Searching for antibiotic-susceptible bioprotective lactic acid bacteria to control dangerous biological agents in artisanal cheese. Food Microbiology, v. 130, p. 104762, 2025.
DOI: https://doi.org/10.1016/j.fm.2025.104762.

FUSIEGER, A. et al. Can operational parameters impact spray-dried bacteria viability and production costs? An experimental study with autochthonous Lactococcus lactis subsp. lactis isolated from Amazonian artisanal cheese. Food Research International, v. 202, p. 115725, 2025. DOI:https://doi.org/10.1016/j.foodres.2025.115725.

FONSECA, S. H. et al. Validation of qPCR methodology for detection of Campylobacter spp. in cow milk and Minas artisanal cheese. Food Control, v. 171, p. 111133, 2025.
DOI: https://doi.org/10.1016/j.foodcont.2025.111133.

SANTOS, A. R. A. et al. Associations among production systems, identity aspects, microbiological results and physical-chemical traits as revealed by official analyses of Minas Artisanal Cheese (QMA, Queijo Minas Artesanal). Food Control, v. 171, p. 111112, 2025. DOI:https://doi.org/10.1016/j.foodcont.2024.111112.

FEITOSA, B. F. et al. Bioconservation of artisanal raw goat milk cheese produced with lactic acid bacteria of the genus Lacticaseibacillus spp. Food Research International, v. 206, p. 116070, 2025. DOI:https://doi.org/10.1016/j.foodres.2025.116070.

ARAGÃO, M. de O. P. et al. Fungal and bacterial diversity present on the rind and core of Natural Bloomy Rind Artisanal Minas Cheese from the Canastra region, Brazil. Food Research International, v. 202, p. 115724, 2025. DOI:https://doi.org/10.1016/j.foodres.2025.115724.

SILVA, A. d. A. D. et al. Physicochemical Profile of Canastra Cheese Inoculated with Starter Cultures of Kluyveromyces lactis and Torulaspora delbrueckii. Foods, v. 14, n. 1, p. 121, 2025. DOI:https://doi.org/10.3390/foods14010121.