Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Survey of Minas frescal cheese from Southwest Minas Gerais for virulence factors and antimicrobial resistance in Escherichia coli isolates

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Study of the removal of chemical oxygen demand of the cheese whey and wastewater from dairy industry using Spirulina platensis

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Probiotic properties of lactic acid bacteria isolated from water-buffalo mozzarella cheese

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Leuconostoc mesenteroides SJRP55: a bacteriocinogenic strain isolated from Brazilian water buffalo mozzarella cheese

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Microbial, physical, chemical and sensory properties of Minas Frescal Cheese with inulin and acacia gum

Minas frescal cheese is a semi-skimmed product with high moisture and simple preparation and one of the most consumed in Brazil. Thus, the aim of this study was to combine the characteristics of inulin and gum acacia (by having fibers and being prebiotic) to produce a minas frescal cheese. Were evaluate the characteristics physical and chemical, microbial and sensory acceptance (hedonic scale) of each cheese. Three cheeses were prepared; one as a standard (QP) without inulin, and others with 0.49% (QI25) and 0.98% (QI50) inulin, the amount of gum acacia was maintained. The yield of the formulations with gum acacia and inulin were 9.76% for (QI25) and to 20.03% (QI50) higher than the standard sample. In relation to moisture content, samples containing inulin and gum acacia showed values greater than the standard sample. The sensory analysis indicated no differences between scores for color, aroma and texture, but significant differences were detected for flavor, in which (QI25) received the highest acceptance. Regarding the energy value, it was obtained 276 kcal (QP), 215 kcal (QI25) and 190 kcal (QI50). Therefore, the developed product presents satisfactory results for sensory, microbiological and physical- chemical analyses.

Diversity of Lactic Acid Bacteria Isolated from Brazilian Water Buffalo Mozzarella Cheese

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Occurrence of Yersinia spp. in food in Brazil

Over the past 9 years, 468 bacterial strains isolated from raw and pasteurized milk, beef and pork, bovine and chicken liver, chicken heart, gizzards and lung sausage, hamburger, cheese and lettuce in different regions of the State of Sao Paulo and in the city of Rio de Janeiro were received by the Reference Laboratory for Yersinia in Brazil. All were confirmed to be Yersinia spp. The 468 Yersinia isolates were grouped as 184 strains because some of the bacteria isolated from the same food sample belonged to the same species, and were considered to be a single strain. The Yersinia food strains were classified as Y. enterocolitica (46), Y. intermedia (67), Y. frederiksenii (20), Y. kristensenii (8) and 43 of them were biochemically atypical. Pathogenic types were not detected.

Buffalo cheese whey proteins, identification of a 24 kda protein and characterization of their hydrolysates: in vitro gastrointestinal digestion

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Caracterização de segurança e tecnológica de bactérias acidoláticas termofílicas autóctones e aplicação em queijo parmesão

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Characterization of fresh cheese with addition of probiotics and prebiotics

Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. The addition of this microorganism was studied as: (1) lyophilized probiotic added to cheese curd and (2) by using milk previously fermented by this probiotic to produce the cheese. Cheese samples were microbiologically characterized after 0, 7, 14, 21 and 28 days of storage at a temperature of 4 °C. The microbiological analyses conducted were quantification of total lactic acid bacteria, mesophilic microorganisms, Bif. animalis subps. lactis, coliforms at 30 °C and 45 °C. Affective sensory test was conducted for two different cheese samples (with probiotic and with probiotic and prebiotic) as well as for control one week after manufacturing date. Cheese samples provided acceptable results for coliform counts at 30 °C and 45 °C in compliance with legislation. The cheese samples produced using milk fermented by probiotic showed counts of 107 -108 CFU/g after 28 days of storage, which assures functional property for this product to be claimed.

Preface to Lesser Known Large dsDNA Viruses. Current Topics in Microbiology and Immunology 328

Several large dsDNA-containing viruses such as poxviruses (smallpox) and herpes viruses are well known among the scientific community, as well as the general populace, because they cause human diseases. The large dsDNA insect-infecting baculoviruses are also well known in the scientific community because they are used both as biological control agents and as protein expression systems. However, there are other large dsDNA-containing viruses, including the giant 1.2-Mb mimivirus, which are less well known even though all of them play important roles in everyday life. Seven of these virus families are reviewed in this book.

Probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid as a vehicle for Lactobacillus acidophilus and beneficial fatty acids

To obtain a probiotic caprine Coalho cheese naturally enriched in conjugated linoleic acid (CLA), goats' diet was supplemented with soybean oil to produce CLA-enhanced milk, and Lactobacillus acidophilus La5 was incorporated into cheeses. CLA concentration and probiotic viability were evaluated during 60 days. Four pilot-scale cheese-making trials were manufactured, in triplicates. Cheeses T1 and T2 were produced with control milk, and T3 and T4 with CLA-enhanced milk. L. acidophilus was added to cheeses T2 and T4 during processing. The CLA content (isomer C18:2 cis-9, trans-11) in T3 and T4 was 246% to 291% higher than in T1 and T2 (P < 0.01). Populations of L. acidophilus were around 7.5 log cfu g(-1) in T2 and T4 during the study, and the highest CLA content in T4 did not influence the probiotic viability (P > 0.01). The CLA-enriched probiotic caprine Coalho cheese obtained is proposed as a vehicle for beneficial microorganisms and fatty acids. (C) 2012 Elsevier Ltd. All rights reserved.

Distribution and stability of aflatoxin M-1 during processing and storage of Minas Frescal cheese

Aflatoxin M-1 (AFM(1)) is a hepatocarcinogen found in milk of animals that have consumed feeds with aflatoxin B-1. The carry-over of AFM(1) from milk to Minas Frescal cheese produced with or without starter cultures was determined. 40 L of milk were divided into 10 L each and assigned to the following treatments for cheese manufacture: 0.250 rig AFM(1) mL(-1), 0.500 rig AFM(1) mL(-1), 0.250 ng AFM(1) mL(-1) + starter, 0.500 ng AFM(1) mL(-1) + starter. Quantification of AFM(1) was achieved by high performance liquid chromatography. The carry-over of AFM(1) from milk to cheese ranged from 30.64% to 42.26%. There was no effect of storage time on AFM(1). Milk with AFM(1) in levels studied may concentrate the toxin in Minas Frescal cheese, but at concentrations below the Brazilian tolerance limit. The addition of starter cultures did not influence concentration or stability of the AFM(1) in cheese over 30 days storage. (C) 2011 Elsevier Ltd. All rights reserved.

On the implementation of good manufacturing practices in a small processing unity of mozzarella cheese in Brazil

This study reports the implementation of GMPs in a mozzarella cheese processing plant. The mozzarella cheese manufacturing unit is located in the Southwestern region of the state of Parana, Brazil, and processes 20,000 L of milk daily. The implementation of GMP took place with the creation of a multi-disciplinary team and it was carried out in four steps: diagnosis, report of the diagnosis and road map, corrective measures and follow-up of GMP implementation. The effectiveness of actions taken and GMP implementation was compared by the total percentages of non-conformities and conformities before and after implementation of GMR Microbiological indicators were also used to assess the implementation of GMP in the mozzarella cheese processing facility. Results showed that the average percentage of conformity after the implementation of GMP was significant increased to 66%, while before it was 32% (p < 0.05). The populations of aerobic microorganisms and total coliforms in equipment were significantly reduced (p < 0.05) after the implementation of GMP, as well as the populations of total coliforms in the hands of food handlers (p < 0.05). In conclusion, GMP implementation changed the overall organization of the cheese processing unity, as well as managers and food handlers' behavior and knowledge on the quality and safety of products manufactured. (C) 2011 Elsevier Ltd. All rights reserved.