Stored products mites in cheese ripening: Health aspects, technological and regulatory challenges in Brazil
نویسندگان
چکیده
منابع مشابه
Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
Background and Objectives: This study is the first research on the physiochemical characteristics, microbial population and microstructure of Poosti cheese over 90-days of ripening. The main difference between Poosti cheese and other types of traditional cheese is the skin, which is used for its storage. Materials and Methods: Physicochemical characteristics including moisture, salt, pH, acidi...
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Brazil was one of the first countries in Latin America to institutionalize a National Environmental Policy in 1981, including the environmental impact assessment (EIA) process of economic activities with anticipated impacts on the environment. Today, EIA practice in Brazil comes with a number of limitations: it is constrained by its environmental advocacy role; application is strongly oriented ...
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study was conducted to fractionate, tentatively identify and semi-quantitate the major proteins in the 3 SCW residual lipid fractions by sodiumdodecylsulfate polyacrylamide gel electrophoresis and densitometry. SCW, LDLF, MDLF, and HDLF contained 7, 3, 5, and 8 protein components, respectively. a-lactalbumin and 13-lactoglobulin accounted for 44.6 to 80.8% of the total proteins in the sew resid...
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Rennet-coagulated cheeses are ripened for periods ranging from about two weeks to two or more years depending on variety. During ripening, microbiological and biochemical changes occur that result in the development of the flavour and texture characteristic of the variety. Biochemical changes in cheese during ripening may be grouped into primary (lipolysis, proteolysis and metabolism of residua...
متن کاملintroduction of astigmatina and oribatida mites (acari: sarcoptiformes) associated with stored food products in mashhad county
introduction: the occurrence and activity of mites in stored foods cause a variety of qualitative and quantitative damages, including reduction in the germinating power of the grains, bronchial asthma and allergic skin reactions. among the mites associated with stored products, species of order sarcoptiformes especially some species of astigmatina including the genera acarus, suidasia and tyrop...
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ژورنال
عنوان ژورنال: Journal of Stored Products Research
سال: 2018
ISSN: 0022-474X
DOI: 10.1016/j.jspr.2018.01.010