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Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures

机译：评估来自Campo DAS垂直微区域的手工米纳斯奶酪制造的替代品，采用巴氏杀菌牛奶和工业乳制品培养物

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Luiz Carlos Gonçalves Costa Júnior; Lorena Evangelista Fernandes; Renata Golin Bueno Costa; Fernando Antônio Resplande Magalhães; Junio César Jacinto de Paula; Denise Sobral;
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1. 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 [J] . R. D. Castro, L. G. Oliveira, F. M. SantAnna, Journal of dairy science . 2016,第8期

机译：在干燥和雨季期间，从巴西Campo das Vertentes地区的水，生乳，内生发酵菌和新鲜的米纳斯手工奶酪中鉴定乳酸菌群
2. Virulence factors and antimicrobial resistance of Staphylococcus aureus isolated from the production process of Minas artisanal cheese from the region of Campo das Vertentes, Brazil [J] . R. D. Castro, S. H. S. P. Pedroso, S. H. C. Sandes, Journal of dairy science . 2020,第3期

机译：巴西Campo Das Vertentes地区Minas手工乳酪生产过程中脓毒葡萄球菌的毒力因子和抗菌抗性
3. Assessment of the probiotic potential of lactic acid bacteria isolated from Minas artisanal cheese produced in the Campo das Vertentes region, Brazil [J] . International Journal of Dairy Technology . 2017,第4期

机译：巴西Campo Das Vertentes地区生产的Minas手工乳酪乳酸菌的益生菌潜力评估
4. Analysis of food associated bacterial diversity with molecular methods comparing lettuce from organic and conventional agriculture and cheese from pasteurized versus unpasteurized milk [C] . Jutta Zwielehner, Michael Handschur, Norbert Zeichen, Congress of the European Society for Agricultural and Food Ethics . 2007

机译：用分子方法对食物相关细菌多样性的分析与有机和常规农业和乳酪的莴苣与未腐败牛奶的莴苣
5. CHARACTERIZATION OF EXOCELLULAR SLIME PRODUCED BY BACTERIAL STARTER CULTURES USED IN THE MANUFACTURE OF FERMENTED DAIRY PRODUCTS (YOGURT, SKIM MILK, ROPY). [D] . SCHELLHAASS, SHERYL MARIE. 1983

机译：发酵乳制品（酸奶，SKIM牛奶，松软）中使用的细菌发酵剂生产的胞外胶的特性表征。
6. Feeding goats on scrubby Mexican rangeland and pasteurization: influences on milk and artisan cheese quality [O] . Mario Cuchillo Hilario, Claudia Delgadillo Puga, Nicole Wrage, -1

机译：在墨西哥崎ru的牧场上饲养山羊并进行巴氏消毒：对牛奶和手工奶酪质量的影响
7. Fingerprinting of Lab Isolated From Silage, Water, Raw Milk, Starter Culture and Minas Artisanal Cheese from the Campo Das Vertentes Region, Brazil [O] . Felipe Machado de Sant Anna 2018

机译：从青贮饲料，水，未加工的牛奶，起始者文化和Minas手工乳酪隔绝的实验室的指纹识别从Campo Das Vertentes地区，巴西
8. Health Hazard Evaluation Report: HETA-2007-0327-3083, Chr. Hansen, Inc., New Berlin, Wisconsin, May 2009. Findings from Industrial Hygiene Air Sampling, Ventilation Assessment, and a Medical Survey at a Facility that Manufactures Flavorings, Modified Dairy Products, and Bacterial Additives [R] . Sahakian, N., Kullman, G., Dunn, K., 2009

机译：健康危害评估报告：HETa-2007-0327-3083，Chr。 Hansen，Inc.，New Berlin，Wisconsin，2009年5月。工业卫生空气取样，通风评估以及制造调味品，改性乳制品和细菌添加剂的设施的医学调查结果

Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures

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