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

Google-based Impact Factor: 2.37
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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


[2]	Underexplored Potential of Lactic Acid Bacteria Associated with Artisanal Cheese Making in Brazil: Challenges and Opportunities
	Fermentation, 2023

[3]	The Effect of Temperature on Physicochemical and Microbiological Aspects of Serrano Artisanal Cheese Ripening
	Brazilian Archives of …, 2023

[4]	Revealing the microbial heritage of traditional Brazilian cheeses through metagenomics
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[5]	Microbiological evaluation of Colonial cheeses produced in Roque Gonzales, Northwest of Rio Grande do Sul state, Brazil
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[6]	Avaliação da qualidade microbiológica de queijos coloniais comercializados em feira livre na cidade de Fraiburgo, SC
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[7]	PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF COW'S MILK CHEESE PRODUCED IN SÃO JORGE-CAPE VERDE
	2021

[8]	Klaim Gizi Rendah Lemak pada Berbagai Jenis Keju: Literature Review
	JURNAL ANDALIMAN : JURNAL GIZI PANGAN, KLINIK DAN MASYARAKAT, 2021

[9]	Microbiological quality and safety of Brazilian artisanal cheeses
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[10]	Starter bacteria as producers of CLA in ripened cheese
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[11]	Avaliação microbiológica e da perda de peso durante a maturação de queijos prato (lanche) e colonial de uma agroindústria da serra gaúcha–RS
	2020

[12]	Effect of Lactococcus lactis inoculation on characteristics and microstructure of dangke cheese with different ripening temperature and incubation time
	2020

[13]	Physicochemical and Microbiological Characterization of Protected Designation of Origin Ezine Cheese: Assessment of Non-starter Lactic Acid Bacterial …
	2019

[14]	Microbial and chemical param-eters of traditional siahmazgi cheese produced in zanjan province, iran
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[15]	Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects
	2019

[16]	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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[17]	Physico-chemical and microbiological composition of Kradi cheese
	Indian J Dairy Sci, 2018

[18]	Quality of the Serrano Cheese from Santa Catarina for the fungal count, aflatoxin M1 and light filth.
	2018

[19]	Acidification process and properties of soft cheese made from cow milk using different starter cultures
	2018

[20]	Uma abordagem metagenômica para o estudo da ecologia microbiana e segurança microbiológica de queijos artesanais brasileiros":" A metagenomic approach to …
	2018

[21]	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

[22]	Fermented foods as a dietary source of live organisms
	Frontiers in microbiology, 2018

[23]	Qualidade do queijo artesanal serrano catarinense quanto à contagem fúngica, aflatoxina M1 e sujidades
	2018

[24]	Bacterial contamination in curd cheese sold in the northeastern region of South America
	2017

[25]	Staphylococcus aureus and Escherichia coli in Curd Cheese Sold in the Northeastern Region of South America
	International Journal of Microbiology , 2017

[26]	Properties and microstructure of dangke fresh cheese made with passion fruits juice as coagulant
	2017

[27]	BIODIVERSITY OF LACTIC ACID BACTERIA AND PRESERVING BY FREEZE AND SPRAY DRYING OF LACTOBACILLUS PLANTARUM FROM MARAJó CHEESE
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[28]	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, 2015

[29]	Microbiological and physicochemical characterization of the raw milk and the colonial type cheese from the Northwestern Frontier region of Rio Grande do Sul, Brazil
	2015

[30]	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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[31]	Klaim Gizi Rendah Lemak pada Berbagai Jenis Keju: Literature Review Nutrition Claim of Low Fat in Different Types of Cheese: Literature


[32]	SUSCEPTIBILIDADE A ANTIMICROBIANOS DE CEPAS POTENCIALMENTE PROBIÓTICAS ISOLADAS DE QUEIJO COLONIAL ARTESANAL

[1]	TRADITIONAL CHEESE PRODUCED IN FOGO ISLAND - CAPE VERDE: PHYSICO-CHEMICAL, SENSORY, HYGIENIC AND SAFETY CHARACTERISTICS International Journal of Research -GRANTHAALAYAH, 2024 DOI:10.29121/granthaalayah.v12.i2.2024.5497

[2]	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

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

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

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

[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]	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

[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]	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

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

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

[14]	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

[15]	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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