Microbiological, Physico-Chemical and Sensorial Characteristics of Serrano, an Artisanal Brazilian Cheese

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Microbiological, Physico-Chemical and Sensorial Characteristics of Serrano, an Artisanal Brazilian Cheese"
written by Ana Paula Longaray Delamare, Cristiane Conte Paim de Andrade, Fernanda Mandelli, Renata Chequeller de Almeida, Sergio Echeverrigaray,
published by Food and Nutrition Sciences, Vol.3 No.8, 2012

has been cited by the following article(s):

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[1]	MODIFIKASI QUALITY OF LOW FAT WHITE CHEESE PRODUCED USING RAW MATERIAL OF MODIFIED MILK


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[3]	Microbiological evaluation of Colonial cheeses produced in Roque Gonzales, Northwest of Rio Grande do Sul state, Brazil
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[5]	PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF COW'S MILK CHEESE PRODUCED IN SÃO JORGE-CAPE VERDE
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[7]	Microbiological quality and safety of Brazilian artisanal cheeses
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[8]	Starter bacteria as producers of CLA in ripened cheese
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[9]	Avaliação microbiológica e da perda de peso durante a maturação de queijos prato (lanche) e colonial de uma agroindústria da serra gaúcha–RS
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[10]	Effect of Lactococcus lactis inoculation on characteristics and microstructure of dangke cheese with different ripening temperature and incubation time
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[11]	Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial …
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[12]	Microbial and chemical param-eters of traditional siahmazgi cheese produced in zanjan province, iran
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[13]	Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects
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[14]	Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial Diversity with Antimicrobial Activity
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[15]	Acidification process and properties of soft cheese made from cow milk using different starter cultures
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[16]	Uma abordagem metagenômica para o estudo da ecologia microbiana e segurança microbiológica de queijos artesanais brasileiros":" A metagenomic approach to …
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[17]	Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture
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[18]	Fermented foods as a dietary source of live organisms
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[19]	Qualidade do queijo artesanal serrano catarinense quanto à contagem fúngica, aflatoxina M1 e sujidades
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[20]	Bacterial contamination in curd cheese sold in the northeastern region of South America
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[21]	Staphylococcus aureus and Escherichia coli in Curd Cheese Sold in the Northeastern Region of South America
	International Journal of Microbiology , 2017

[22]	Properties and microstructure of dangke fresh cheese made with passion fruits juice as coagulant
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[23]	BIODIVERSITY OF LACTIC ACID BACTERIA AND PRESERVING BY FREEZE AND SPRAY DRYING OF LACTOBACILLUS PLANTARUM FROM MARAJó CHEESE
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[24]	Caracterização microbiológica e físico-química de leite cru e queijo colonial da região Fronteira Noroeste do Rio Grande do Sul, Brasil
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[25]	Microbiological and physicochemical characterization of the raw milk and the colonial type cheese from the Northwestern Frontier region of Rio Grande do Sul, Brazil
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[26]	Microbiological and physicochemical characterization of the raw milk and the colonial type cheese from the Northwestern Frontier region of Rio Grande do …
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[1]	The Effect of Temperature on Physicochemical and Microbiological Aspects of Serrano Artisanal Cheese Ripening Brazilian Archives of Biology and Technology, 2023 DOI:10.1590/1678-4324-2023220530

[2]	Revealing the microbial heritage of traditional Brazilian cheeses through metagenomics Food Research International, 2022 DOI:10.1016/j.foodres.2022.111265

[3]	Revealing the microbial heritage of traditional Brazilian cheeses through metagenomics Food Research International, 2022 DOI:10.1016/j.foodres.2022.111265

[4]	Revealing the microbial heritage of traditional Brazilian cheeses through metagenomics Food Research International, 2022 DOI:10.1016/j.foodres.2022.111265

[5]	Microbiological quality and safety of Brazilian artisanal cheeses Brazilian Journal of Microbiology, 2021 DOI:10.1007/s42770-020-00416-9

[6]	Avaliação da qualidade microbiológica de queijos coloniais comercializados em feira livre na cidade de Fraiburgo, SC Evidência, 2021 DOI:10.18593/eba.28120

[7]	Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects Comprehensive Reviews in Food Science and Food Safety, 2019 DOI:10.1111/1541-4337.12486

[8]	Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects Comprehensive Reviews in Food Science and Food Safety, 2019 DOI:10.1111/1541-4337.12486

[9]	Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture Journal of the Science of Food and Agriculture, 2018 DOI:10.1002/jsfa.8907

[10]	Selection of Leuconostoc strains isolated from artisanal Serrano Catarinense cheese for use as adjuncts in cheese manufacture Journal of the Science of Food and Agriculture, 2018 DOI:10.1002/jsfa.8907

[11]	Fermented Foods as a Dietary Source of Live Organisms Frontiers in Microbiology, 2018 DOI:10.3389/fmicb.2018.01785

[12]	Physical, chemical and texture characteristics of Aro cheese Food Research, 2017 DOI:10.26656/fr.2017.2(1).211

[13]	Staphylococcus aureus and Escherichia coli in Curd Cheese Sold in the Northeastern Region of South America International Journal of Microbiology, 2017 DOI:10.1155/2017/8173741

[14]	Caracterização microbiológica e físico-química de leite cru e queijo colonial da região Fronteira Noroeste do Rio Grande do Sul, Brasil Revista do Instituto Adolfo Lutz, 2016 DOI:10.53393/rial.2015.v74.33478

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