Vanessa Aglaê Martins Teodoro

Efeito da nisina na contagem de Lactococcus e Lactobacillus em queijo Minas artesanal da região de Araxá - MG

The Minas artisanal cheeses from Araxa region are produced in Araxa, Campos Altos, Ibia, Pedrinopolis, Perdizes, Sacramento, Santa Juliana, Uberaba, Conquista, Pratinha e Tapira cities. These cheeses are made from raw milk and they are fairly handled, so they can carry pathogenic micro-organisms, from the milk itself and also from the hygienic and sanitary conditions to which they are subjected. Nisin can adjuvant to reduce the contamination of these cheeses, combined with good manufacturing practices to getting the milk and is a product easy to use. Nisin acts against Gram positive bacteria, some of which are pathogenic, such as Staphylococcus aureus. However, nisin can also inhibit the lactic acid bacteria, depending on the dose used in cheese manufacture and can consequently affect the desired sensory characteristics of the cheese artisan. Therefore, the objective of this study was to evaluate the effect of adding different concentrations of nisin on the behavior of two groups of lactic acid bacteria, Lactobacillus and Lactococcus , in Minas artisanal cheese from Araxa region, during the 60 days of ripening. The search result was satisfactory because it was found that nisin not interfere with the multiplication of Lactobacillus and Lactococcus along the cheese ripening of Minas artisanal from Araxa region

Use of coalho cheese whey in the pasteurized dairy drink elaboration

In Brazil, dairy drink is basically defined as the dairy product resulting from the mixing of milk and cheese whey. As they are economically viable, pasteurized dairy drink 1 Doutor em Ciencia e Tecnologia de Alimentos (UFV). Pesquisador e Professor da EPAMIG/ILCT. Rua Tenente Freitas, 116, Juiz de Fora, MG, Brasil. E-mail: junio@epamig.br. 2 Biomedico (UNIPAC). Campus VI Juiz de Fora. Av. Juiz de Fora, 1100, Granjas Betania. CEP 36047-362. Juiz de Fora, MG, Brasil. E-mail: felipealvesdealmeida@yahoo.com.br. 3 Doutor em Ciencia e Tecnologia de Alimentos (UFV). Pesquisador e Professor da UFMG. Montes Claros, MG, Brasil. E-mail: maxonze@yahoo.com.br. 4 Doutoranda em Ciencia e Tecnologia de Alimentos (UFV). Pesquisadora e Professora da EPAMIG/ILCT. Rua Tenente Freitas, 116, Juiz de Fora, MG, Brasil. E-mail: Vanessa.teodoro@epamig.br. 5 Doutora em Ciencia dos Alimentos (UFLA). Pesquisadora e Professora da EPAMIG/ILCT. Rua Tenente Freitas, 116, Juiz de Fora, MG, Brasil. E-mail: renata.costa@epamig.br. * Autor para correspondencia: EPAMIG/ILCT Rua Tenente Freitas, 116, Juiz de Fora, MG, Brasil. CEP: 36045-560 E-mail: junio@epamig.br. Recebido / Received: 22/12/2011 Aprovado / Approved: 07/05/2012 Pag. 14 Rev. Inst. Latic. “Cândido Tostes”, Jul/Ago, no 387, 67: 13-20, 2012