The effects of nisin on Staphylococcus aureus count and the physicochemical properties of Traditional Minas Serro cheese
Pinto, Maximiliano Soares, de Carvalho, Antônio Fernandes, Pires, Ana Clarissa dos Santos, Campos Souza, Ariana Aparecida, Fonseca da Silva, Paulo Henrique, Sobral, Denise, de Paula, Junio César Jacinto, de Lima Santos, Adbeel
Published in International dairy journal (01.02.2011)
Published in International dairy journal (01.02.2011)
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Journal Article
Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance
Costa, Renata Golin Bueno, Sobral, Denise, Teodoro, Vanessa Aglaê Martins, Costa, Luiz Carlos Gonçalves, de Paula, Junio César Jacinto, Landin, Taynan Barroso, de Oliveira, Mariana Braga
Published in Food science & technology (01.04.2018)
Published in Food science & technology (01.04.2018)
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Journal Article
Decline in Mycobacterium bovis and Brucella abortus populations during the maturation of experimentally contaminated parmesan-type cheese
Starikoff, Karina Ramirez, Fontanesi, Camila Diniz, Maciel, Fernanda Moraes, Ikuta, Cássia Yumi, Ferreira, Fernando, Ferreira Neto, José Soares, Dias, Ricardo Augusto, Amaku, Marcos, Cortez, Adriana, Heinemann, Marcos Bryan, Grisi-Filho, José Henrique Hildebrand, Gonçalves, Vítor Salvador Picão, Silva, Paulo Henrique Fonseca da, Paula, Junio Cesar Jacinto de, Telles, Evelise Oliveira
Published in Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina (01.01.2016)
Published in Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina (01.01.2016)
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Journal Article
Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery
BARROS, Raphael Ferreira de, TORRES, Fernanda Romano, SILVA, Paulo Henrique Fonseca da, STRINGHETA, Paulo Cesar, PEREIRA, João Pablo Fortes, PAULA, Junio Cesar Jacinto de, CUTRIM, Camila Sampaio, CORTEZ, Marco Antonio Sloboda
Published in Ciência e tecnologia de alimentos (01.12.2020)
Published in Ciência e tecnologia de alimentos (01.12.2020)
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Journal Article
Survival of Listeria innocua in Minas Traditional Serro cheese during ripening
Pinto, Maximiliano Soares, de Carvalho, Antônio Fernandes, Pires, Ana Clarissa dos Santos, de Paula, Junio Cesar Jacinto, Sobral, Denise, Magalhães, Fernando Antônio Resplande
Published in Food control (01.12.2009)
Published in Food control (01.12.2009)
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Journal Article
Manufacture of reduced-sodium Coalho cheese by partial replacement of NaCl with KCl
Costa, Renata Golin Bueno, Alves, Rayane Campos, Cruz, Adriano Gomes da, Sobral, Denise, Teodoro, Vanessa Aglaê Martins, Costa Junior, Luiz Carlos Gonçalves, Paula, Junio César Jacinto de, Landin, Taynan Barroso, Miguel, Elisângela Michele
Published in International dairy journal (01.12.2018)
Published in International dairy journal (01.12.2018)
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Journal Article
Effect of the use of carbon dioxide on Prato cheese making
Cesar Jacinto de Paula, Junio, Golin Bueno Costa, Renata, da Costa Carvalho, Edvaldo, Sobral, Denise, Costa Paiva, Paulo Henrique, dos Santos Pires, Ana Clarissa, Soares Pinto, Maximiliano, Aglaê Martins Teodoro, Vanessa
Published in International dairy journal (01.04.2019)
Published in International dairy journal (01.04.2019)
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Journal Article
Artisanal cheese of Minas Gerais, not all are AMC: a brief review
Denise Sobral, Renata Golin Bueno Costa, Marciana de Souza Lima, Ricardo Francisco Rodrigues, Carolina Santiago Paiva, Junio Cesar Jacinto de Paula, Luiz Carlos Gonçalves Costa Júnior
Published in Revista do Instituto de Laticínios Cândido Tostes (01.04.2023)
Published in Revista do Instituto de Laticínios Cândido Tostes (01.04.2023)
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Journal Article
Main functional properties of Mozzarella cheese, Prato cheese, and culinary Requeijão – A review
Taynan Barroso Landin, Renata Golin Bueno Costa, Denise Sobral, Luiz Carlos Gonçalves Costa Junior, Junio Cesar Jacinto de Paula, Vanessa A. Martins Teodoro, Gisela de Magalhães Machado Moreira
Published in Revista do Instituto de Laticínios Cândido Tostes (01.07.2022)
Published in Revista do Instituto de Laticínios Cândido Tostes (01.07.2022)
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Journal Article
EFEITO DA ADIÇÃO DE TRANSGLUTAMINASE E GELATINA NA VISCOSIDADE DE BEBIDAS LÁCTEAS FERMENTADAS FABRICADAS COM SORO DE QUEIJO DE COALHO
De Magalhães Machado Moreira, Gisela, Golin Bueno Costa, Renata, César Jacinto de Paula, Junio, Sobral, Denise, Paula Batista, Verônica, Serafim Telles, Suellen
Published in Revista do Instituto de Laticínios Cândido Tostes (01.10.2014)
Published in Revista do Instituto de Laticínios Cândido Tostes (01.10.2014)
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Journal Article
Use of ricotta whey in the elaboration of acidified carbonated dairy drink
Junio César Jacinto de Paula, Juliana Nogueira Boccia, Denise Sobral, Renata Golin Bueno Costa, Gisela de Magalhães Machado Moreira, Paulo Henrique Costa Paiva, Vanessa Aglaê Martins Teodoro
Published in Revista do Instituto de Laticínios Cândido Tostes (01.12.2020)
Published in Revista do Instituto de Laticínios Cândido Tostes (01.12.2020)
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Journal Article
Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures
Luiz Carlos Gonçalves Costa Júnior, Lorena Evangelista Fernandes, Renata Golin Bueno Costa, Fernando Antônio Resplande Magalhães, Junio César Jacinto de Paula, Denise Sobral
Published in Revista do Instituto de Laticínios Cândido Tostes (01.05.2020)
Published in Revista do Instituto de Laticínios Cândido Tostes (01.05.2020)
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Journal Article
Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá
Denise Sobral, Maximiliano Soares Pinto, Vanessa Aglaê Martins Teodoro, Renata Golin Bueno Costa, Junio Cesar Jacinto de Paula, Antônio Fernandes de Carvalho, Gisela de Magalhães Machado Moreira
Published in Revista do Instituto de Laticínios Cândido Tostes (01.11.2019)
Published in Revista do Instituto de Laticínios Cândido Tostes (01.11.2019)
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Journal Article
Sensory profile of Coalho type cheese made with lactic acid
Renata Golin Bueno Costa, Gisela de Magalhães Machado Moreira, Luiz Carlos Gonçalves Costa Júnior, Junio César Jacinto de Paula, Denise Sobral, Fernando Antônio Resplande Magalhães, Bruno Moreira de Souza
Published in Revista do Instituto de Laticínios Cândido Tostes (01.06.2020)
Published in Revista do Instituto de Laticínios Cândido Tostes (01.06.2020)
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Journal Article
Major defects in artisanal Minas cheese: a review
Denise Sobral, Renata Golin Bueno Costa, Junio César Jacinto de Paula, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Maximiliano Soares Pinto
Published in Revista do Instituto de Laticínios Cândido Tostes (01.02.2018)
Published in Revista do Instituto de Laticínios Cândido Tostes (01.02.2018)
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Journal Article
Determination of composition, calcium partition and calcium bioaccessibility in marketed Minas Padrão cheeses
João Pablo Fortes Pereira, Náira da Silva Campos, Ângela Maria Ferreira de Oliveira, Rafael Arromba de Sousa, Junio César Jacinto de Paula, Paulo Henrique Fonseca da Silva
Published in Revista do Instituto de Laticínios Cândido Tostes (01.05.2019)
Published in Revista do Instituto de Laticínios Cândido Tostes (01.05.2019)
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Journal Article
Major defects in artisanal Minas cheeses manufactured in the Canastra region
Denise Sobral, Renata Golin Bueno Costa, Junio César Jacinto de Paula, Vanessa Aglaê Martins Teodoro, Gisela de Magalhães Machado Moreira, Maximiliano Soares Pinto
Published in Revista do Instituto de Laticínios Cândido Tostes (01.08.2017)
Published in Revista do Instituto de Laticínios Cândido Tostes (01.08.2017)
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Journal Article
Verification of attendance level to self-control programs at dairy industries of Minas Gerais state
Hélio dos Santos Benedito Júnior, Vanessa Aglaê Martins Teodoro, Nívea Maria Vicentini, Márcio Roberto Silva, Renata Golin Bueno Costa, Elisângela Michele Miguel, Denise Sobral, Junio César Jacinto de Paula
Published in Revista do Instituto de Laticínios Cândido Tostes (01.02.2020)
Published in Revista do Instituto de Laticínios Cândido Tostes (01.02.2020)
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Journal Article
Aproveitamento do soro de ricota na elaboração de bebida láctea acidificada carbonatada
Paula, Junio César Jacinto de, Boccia, Juliana Nogueira, Sobral, Denise, Costa, Renata Golin Bueno, Moreira, Gisela De Magalhães Machado, Paiva, Paulo Henrique Costa, Teodoro, Vanessa Aglaê Martins
Published in Revista do Instituto de Laticínios Cândido Tostes (17.12.2020)
Published in Revista do Instituto de Laticínios Cândido Tostes (17.12.2020)
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Journal Article