Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects-Reference-Cited by-同舟云学术

Brazilian Artisanal Cheeses: An Overview of their Characteristics, Main Types and Regulatory Aspects

Published:2019-08-21 Issue:5 Volume:18 Page:1636-1657
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Kamimura Bruna A.¹,Magnani Marciane²^ORCID,Luciano Winnie A.²,Campagnollo Fernanda B.¹,Pimentel Tatiana C.³,Alvarenga Verônica O.¹,Pelegrino Beatriz O.⁴,Cruz Adriano G.⁴⁵^ORCID,Sant'Ana Anderson S.¹^ORCID

Affiliation:

1. the Dept. of Food Science, Faculty of Food EngineeringUniv. of Campinas Campinas SP Brazil

2. the Lab. of Microbial Processes in FoodsDept. of Food EngineeringFederal Univ. of Paraiba João Pessoa PB Brazil

3. the Federal Inst. of ParanáCampus Paranavaí Paranavaí PR Brazil

4. the Dept. of Food TechnologyFaculty of VeterinaryFluminense Federal Univ. Niterói RJ Brazil

5. the Dept. of FoodFederal Inst. of Education, Science, and Technology of Rio de Janeiro 20270‐021 Rio de Janeiro RJ Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12486

Reference119 articles.

1. ADAGRO. (2018).Agency for Agricultural Defense and Inspection. Law n. 16312 January 11th 2018. Provides information about the production of artisanal cheese. Retrieved fromhttps://www.legisweb.com.br/legislacao/?id=355402Accessed 28 April 2019.

2. ADEPARÁ. (2013).State Agency for Agricultural Defense of Pará State. Ordinance n. 418 February 26th 2013. Approves the technical regulation for production of Marajó Cheese and provides other measures. Retrieved fromhttp://www.adepara.pa.gov.br/sites/default/files/PORTARIA%20N%C2%BA%20418-2013%20-%20Queijo%20do%20Maraj%C3%B3.pdfAccessed 02 May 2019.

3. Butter cheese ‐ microbiological contamination and risk to consumer health;Alexandre A. P. S.;Brazilian Journal of Veterinary Medicine,2016

4. Almeida R. C.(2007).Biochemical and genetic characterization of lactic acid bacteria isolated from Serrano cheese. Institute of Biotechnology University of Caxias do Sul. Master Dissertation 59 p.

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