Artisanal cheese with no designation of origin: keys to correctly label it
نویسندگان
چکیده
منابع مشابه
Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese
Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits established by Brazilian legislation. The cheeses were produced between dry season (April-September) and ...
متن کاملHigh-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese.
The bacterial diversity and structure of Poro cheese, an artisanal food, was analysed by high-throughput sequencing (454 pyrosequencing) in order to gain insight about changes in bacterial communities associated with the cheese-making process. Dairy samples consisting of milk, fermented whey, curd and ripened cheese (during 7 and 60 d) were collected from three manufacturers located in the stat...
متن کاملAn ecological study of lactococci isolated from raw milk in the camembert cheese registered designation of origin area.
The genetic diversity of lactococci isolated from raw milk in the Camembert cheese Registered Designation of Origin area was studied. Two seasonal samples (winter and summer) of raw milk were obtained from six farms in two areas (Bessin and Bocage Falaisien) of Normandy. All of the strains analyzed had a Lactococcus lactis subsp. lactis phenotype, whereas the randomly amplified polymorphic DNA ...
متن کاملPotential characterization of yeasts isolated from Kazak artisanal cheese to produce flavoring compounds
Cheese is a typical handcrafted fermented food in Kazak minority from the Uighur Autonomy Region in China and Central Asia. Among the microbial community that is responsible for Kazak cheese fermentation, yeasts play important role in flavor formation during ripening. To develop ripening cultures, we isolated 123 yeasts from 25 cheese products in Kazak, and identified 87 isolates by the D1/D2 d...
متن کاملMicrobiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese
The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studies indicating the microbial composition of biofilms formed on wooden forms, tables and shelves use...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Applied Animal Research
سال: 2020
ISSN: 0971-2119,0974-1844
DOI: 10.1080/09712119.2020.1837841