Artigos Científicos
- NISIN REDUCES THE STAPHYLOCOCCUS AUREUS COUNT WITHOUT CHANGING THE CHARACTERISTICS OF ARTISANAL MINAS CHEESE FROM ARAXÁ
- 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
- Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha
- Sorting task as a tool to elucidate the sensory patterns of artisanal cheeses
- Ocorrência de Brucella em queijo Minas artesanal da microrregião do Serro: um importante problema de saúde pública
- Diary and CATA approaches: A complementary study assessing Canastra cheese consumption
- Propriedades probióticas in vitro de Lactobacillus spp. isolados de queijos minas artesanais da Serra da Canastra – MG
- Principais defeitos de queijos minas artesanais fabricados na região da canastra
- The taste of a champion: Characterization of artisanal cheeses from the Minas Gerais region (Brazil) by Raman spectroscopy and microstructural analysis
- Effect of Storage on Physico-Chemical, Microbiological and Sensory Characteristics of Goat Milk Fermented by Lactobacillus Strains Isolated from Minas Artisanal Cheeses
- Different types of packaging influence sensory profile of Canastra artisanal cheese
- Assessment of Viral Contamination of Five Brazilian Artisanal Cheese Produced from Raw Milk: a Randomized Survey
- Influência da aplicação de revestimento comestível em Queijo Minas Artesanal durante o período de maturação
- Short communication: In vitro and in vivo probiotic potential of Lactobacillus plantarum B7 and Lactobacillus rhamnosus D1 isolated from Minas artisanal cheese
- Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil