235 related articles for article (PubMed ID: 31447161)
1. Traditional Colonial-type cheese from the south of Brazil: A case to support the new Brazilian laws for artisanal cheese production from raw milk.
de Medeiros Carvalho M; de Fariña LO; Strongin D; Ferreira CLLF; Lindner JD
J Dairy Sci; 2019 Nov; 102(11):9711-9720. PubMed ID: 31447161
[TBL] [Abstract][Full Text] [Related]
2. Bacterial ecology of artisanal Minas cheeses assessed by culture-dependent and -independent methods.
Perin LM; Savo Sardaro ML; Nero LA; Neviani E; Gatti M
Food Microbiol; 2017 Aug; 65():160-169. PubMed ID: 28399998
[TBL] [Abstract][Full Text] [Related]
3. Milk quality, production process and physicochemical characteristics of Porungo, an artisanal cheese from the state of Sao Paulo, Brazil.
Nogueira Silva NF; Siqueira de Aguiar K; Pimentel Filho NJ; de Paula Ferreira IE; Lanzoni Troiani CA; Artigiani Lima Tribst A; Fernandes de Carvalho A
J Dairy Res; 2020 Nov; 87(4):480-483. PubMed ID: 33261671
[TBL] [Abstract][Full Text] [Related]
4. Brazilian artisanal Colonial cheese: characterization, microbiological safety, and survival of Salmonella enterica serovar Enteritidis during ripening.
Degenhardt R; Carvalho MM; Voidaleski MF; Daros GF; Guaragni A; de Melo Pereira GV; De Dea Lindner J
Braz J Microbiol; 2023 Sep; 54(3):2129-2135. PubMed ID: 37353675
[TBL] [Abstract][Full Text] [Related]
5. Lactic acid microbiota identification in water, raw milk, endogenous starter culture, and fresh Minas artisanal cheese from the Campo das Vertentes region of Brazil during the dry and rainy seasons.
Castro RD; Oliveira LG; Sant'Anna FM; Luiz LMP; Sandes SHC; Silva CIF; Silva AM; Nunes AC; Penna CFAM; Souza MR
J Dairy Sci; 2016 Aug; 99(8):6086-6096. PubMed ID: 27289151
[TBL] [Abstract][Full Text] [Related]
6. First molecular detection of Coxiella burnetii in Brazilian artisanal cheese: a neglected food safety hazard in ready-to-eat raw-milk product.
Rozental T; Faria LS; Forneas D; Guterres A; Ribeiro JB; Araújo FR; Lemos ERS; Silva MR
Braz J Infect Dis; 2020; 24(3):208-212. PubMed ID: 32563680
[TBL] [Abstract][Full Text] [Related]
7. Brazilian artisanal cheeses are rich and diverse sources of nonstarter lactic acid bacteria regarding technological, biopreservative, and safety properties-Insights through multivariate analysis.
Margalho LP; Feliciano MD; Silva CE; Abreu JS; Piran MVF; Sant'Ana AS
J Dairy Sci; 2020 Sep; 103(9):7908-7926. PubMed ID: 32684468
[TBL] [Abstract][Full Text] [Related]
8. Profile of lactic acid bacteria (MALDI-TOF-MS) and physico-chemical and microbiological characteristics of the raw milk and fresh artisanal cheese from Serra Geral, Minas Gerais, Brazil.
Caldeira LA; Valente GLC; Barbosa CD; Braga DE; Monção FP; Fonseca LM; Souza MR; Gloria MBA
Food Res Int; 2024 Jan; 176():113831. PubMed ID: 38163729
[TBL] [Abstract][Full Text] [Related]
9. Consensus categorization of cheese based on water activity and pH-A rational approach to systemizing cheese diversity.
Trmčić A; Ralyea R; Meunier-Goddik L; Donnelly C; Glass K; D'Amico D; Meredith E; Kehler M; Tranchina N; McCue C; Wiedmann M
J Dairy Sci; 2017 Jan; 100(1):841-847. PubMed ID: 27816245
[TBL] [Abstract][Full Text] [Related]
10. Selection of indigenous lactic acid bacteria presenting anti-listerial activity, and their role in reducing the maturation period and assuring the safety of traditional Brazilian cheeses.
Campagnollo FB; Margalho LP; Kamimura BA; Feliciano MD; Freire L; Lopes LS; Alvarenga VO; Cadavez VAP; Gonzales-Barron U; Schaffner DW; Sant'Ana AS
Food Microbiol; 2018 Aug; 73():288-297. PubMed ID: 29526214
[TBL] [Abstract][Full Text] [Related]
11. Artisanal Brazilian Cheeses-History, Marketing, Technological and Microbiological Aspects.
Penna ALB; Gigante ML; Todorov SD
Foods; 2021 Jul; 10(7):. PubMed ID: 34359432
[TBL] [Abstract][Full Text] [Related]
12. Prevalence of Brucella spp. in raw milk and artisanal cheese tested via real-time qPCR and culture assay.
Saber Marouf A; Hanifian S; Shayegh J
Int J Food Microbiol; 2021 Jun; 347():109192. PubMed ID: 33836444
[TBL] [Abstract][Full Text] [Related]
13. Short communication: Characterization of Staphylococcus aureus isolated along the raw milk cheese production process in artisan dairies in Italy.
Johler S; Macori G; Bellio A; Acutis PL; Gallina S; Decastelli L
J Dairy Sci; 2018 Apr; 101(4):2915-2920. PubMed ID: 29397175
[TBL] [Abstract][Full Text] [Related]
14. Microbial safety status of Serro artisanal cheese produced in Brazil.
Andretta M; Almeida TT; Ferreira LR; Carvalho AF; Yamatogi RS; Nero LA
J Dairy Sci; 2019 Dec; 102(12):10790-10798. PubMed ID: 31563304
[TBL] [Abstract][Full Text] [Related]
15. Artisanal Sonoran cheese (Cocido cheese): an exploration of its production process, chemical composition and microbiological quality.
Cuevas-González PF; Heredia-Castro PY; Méndez-Romero JI; Hernández-Mendoza A; Reyes-Díaz R; Vallejo-Cordoba B; González-Córdova AF
J Sci Food Agric; 2017 Oct; 97(13):4459-4466. PubMed ID: 28295334
[TBL] [Abstract][Full Text] [Related]
16. Graduate Student Literature Review: Enterotoxigenic potential and antimicrobial resistance of staphylococci from Brazilian artisanal raw milk cheeses.
Carneiro Aguiar RA; Ferreira FA; Dias RS; Nero LA; Miotto M; Verruck S; De Marco I; De Dea Lindner J
J Dairy Sci; 2022 Jul; 105(7):5685-5699. PubMed ID: 35636996
[TBL] [Abstract][Full Text] [Related]
17. Large-scale mapping of microbial diversity in artisanal Brazilian cheeses.
Kamimura BA; De Filippis F; Sant'Ana AS; Ercolini D
Food Microbiol; 2019 Jun; 80():40-49. PubMed ID: 30704595
[TBL] [Abstract][Full Text] [Related]
18. Microbial shifts through the ripening of the "Entre Serras" Minas artisanal cheese monitored by high-throughput sequencing.
Camargo AC; Costa EA; Fusieger A; Freitas R; Nero LA; Carvalho AF
Food Res Int; 2021 Jan; 139():109803. PubMed ID: 33509447
[TBL] [Abstract][Full Text] [Related]
19. Recovering traditional raw-milk Tetilla cheese flavour and sensory attributes by using Kocuria varians and Yarrowia lipolytica adjunct cultures.
Centeno JA; Garabal JI; Docampo F; Lorenzo JM; Carballo J
Int J Food Microbiol; 2017 Jun; 251():33-40. PubMed ID: 28384620
[TBL] [Abstract][Full Text] [Related]
20. Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector.
Pineda APA; Campos GZ; Pimentel-Filho NJ; Franco BDGM; Pinto UM
Front Microbiol; 2021; 12():666922. PubMed ID: 33959118
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
