[1]
|
USDA-FAS, “Cheese Consumption Summary for Selected Countries,” 2012.
http://www.fas.usda.gov/htp/2011_July_dairy.pdf
|
[2]
|
C. F. V. Souza, T. Dalla Rosa and M. A. Z. Ayub, “Changes in the Microbiological and Physicochemical Characteristics of Serrano Cheese during Manufacture and Ripening,” Brazilian Journal Microbiology, Vol. 34, No. 3, 2003, pp. 260-266.
doi:10.1590/S1517-83822003000300016
|
[3]
|
MAPA, “Portaria No. 146/96,” Diário Oficial, Brasília, 1996.
|
[4]
|
L. P. A. Ide and H. D. Benedet, “Contribui??o ao Conhecimento do Queijo Colonial Produzido na Regi?o Serrana do Estado de Santa Catarina, Brasil,” Ciência Agrotécnica, Vol. 25, 2001, pp. 1351-1358.
|
[5]
|
International Dairy Federation, “Milk and Milk Products—Methods of Sampling,” IDF, Brussels, 1985.
|
[6]
|
MAPA, “Instru??o Normativa No. 62—Métodos Analíticos Oficiais para Análises Microbiológicas para Controle de Produtos de Origem Animal e água,” Diário Oficial, Brasília, 2003.
|
[7]
|
M. De Angelis, A. Corsetti, N. Tosti, J. Rossi, M. R. Corbo and M. Gobbetti, “Characterization of Non-Starter Lactic Acid Bacteria form Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses,” Applied Environmental Microbiology, Vol. 67, 2001, pp. 2011-2020. doi:10.1128/AEM.67.5.2011-2020.2001
|
[8]
|
N. A. Fitzsimons, T. M. Cogan, S. Condon and T. Beresford, “Phenotypic and Genotypic Characterization of Non-Starter Lactic Acid Bacteria in Mature Cheddar Cheese,” Applied Environmental Microbiology, Vol. 65, No. 8, 1999, pp. 3418-3426.
|
[9]
|
J. L. Jany and G. Barbier, “Culture-Independent Methods for Identifying Microbial Communities in Cheese,” Food Microbiology, Vol. 25, No. 7, 2008, pp. 839-848.
doi:10.1016/j.fm.2008.06.003
|
[10]
|
P. A. Swearingen, D. J. O’Sullivan and J. J. Warthesen, “Isolation, Characterization, and Influence of Native Non- Starter Lactic Acid Bacteria on Cheddar Cheese Quality,” Journal Dairy Science, Vol. 84, 2001, pp. 50-59.
doi:10.3168/jds.S0022-0302(01)74451-7
|
[11]
|
AOAC, “Official Methods of Analysis,” Association of Official Agricultural Chemists, Washington, 2003.
|
[12]
|
T. B. Roos, V. B. S. Filho, C. D. Timm and D. S. Oliveira “Avalia??o Microbiológica de Queijo Colonial Produzido na Cidade de Três Passos, RS,” Higiene Alimentar, Vol. 19, 2005, pp. 94-96.
|
[13]
|
T. Dalla Rosa, G. E. Wassermann, C. F. V. de Souza, D. Caron, C. R. Carlini and M. A. Z. Ayub, “Microbiological and Physicochemical Characteristics and Aminopeptidase Activities during Ripening of Serrano Cheese,” International Journal Dairy Technology, Vol. 61, No. 1, 2008, pp. 70-79.
|
[14]
|
M. B. T. Ortolani, A. K. Yamazi, P. M. Moraes, G. N. Vi?osa and L. A. Nero, “Microbiological Quality and Safety of Raw Milk and Soft Cheese and Detection of Autochthonous Lactic Acid Bacteria with Antagonistic Activity against Activity against Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus,” Food Pathogens and Disease, Vol. 7, No. 2, 2010, pp. 175-180.
doi:10.1089/fpd.2009.0390
|
[15]
|
M. L. Tortorello, “Indicator Organisms for Safety and Quality-Uses and Methods for Detection: Minireview,” Journal of AOAC International, Vol. 88, No. 6, 2003, pp. 1208-1217.
|
[16]
|
L. B. M. Kottwitz and I. M. Guimar?es, “Avalia??o Microbiológica de Queijos Coloniais Produzidos no Estado do Paraná,” Higiene Alimentar, Vol. 17, No. 114-115, 2003, pp. 77-80.
|
[17]
|
M. Kousta, M. Mataragas, P. Skandamis and E. H. Drosinos, “Prevalence and Sources of Cheese Contamination with Pathogens at Farm and Processing Levels,” Food Control, Vol. 21, 2010, pp. 805-815.
doi:10.1016/j.foodcont.2009.11.015
|
[18]
|
S. O. Yagoub, N. A. M. Oshi and E. M. Z. Ibtisam, “Isolation and Susceptibility to Antimicrobial Agents of Salmonella paratyphi from Cheese in Khartoum (Sudan),” Research Journal of Microbiology, Vol. 5, No. 5, 2010, pp. 740- 744.
|
[19]
|
J. Mazurek, E. Salehi, D. Propes, J. Holt, T. Bannerman, I. M. Nicholson, M. Bundensen, R. Duffy and R. I. Moolenaar, “A Multistate Outbreak of Salmonella enterica Serotype Typhimurium Infection Linked to Raw Milk Consumption—Ohio, 2003,” Journal Food Protection, Vol. 67, No. 10, 2004, pp. 2165-2170.
|
[20]
|
E. Vautor, G. Abadi, J. M. Guibert, C. Huard and M. Pépin, “Genotyping of Staphylococcus Aureus Isolated from Various Sites on Farms with Dairy Sheep Using Pulsed-Field Gel Electrophoresis,” Veterinary Microbiology, Vol. 96, No. 1, 2003, pp. 69-79.
doi:10.1016/S0378-1135(03)00207-4
|
[21]
|
S. P. Oliver, B. M. Jayarao and R. A. Almeida, “Foodborne Pathogens, Mastitis, Milk Quality, and Dairy Food Safety,” 43rd National Mastitis Council—Annual Meeting Proceedings, Orlando, 2005, pp. 3-27.
|
[22]
|
M. F. Landell, C. Hartfelder and P. Valente, “Identification and Enzymatic Profile of Yeasts Isolated from Artisanal Cheese in Southern Brazil,” Acta Scientiae Veterinariae, Vol. 34, No. 1, 2006, pp. 49-55.
|
[23]
|
G. H. Fleet, “Yeasts in Dairy Products—A Review,” Journal Applied Bacteriology, Vol. 68, No. 3, 1990, pp. 199-211.
|
[24]
|
K. Lavoie, M. Touchette. D. Sr-Gelais and S. Labrie “Characterization of the Fungal Microflora in Raw Milk and Specialty Cheeses of the Province of Quebec,” Dairy Science & Technology, 2011.
|
[25]
|
C. Ballesteros, J. M. Poveda, M. A. González-Vi?as and L. Cabezas, “Microbiological, Biochemical and Sensory Characteristics of Artisanal and Industrial Manchego Cheeses,” Food Control, Vol. 17, No. 4, 2006, pp. 249- 255. doi:10.1016/j.foodcont.2004.10.008
|
[26]
|
P. L. H. McSweeney, P. F. Fox, J. A. Lucey, K. N. Jordan and T. M. Cogan, “Contribution of the Indigenous Microflora to the Maturation of Cheddar Cheese,” International Dairy Journal, Vol. 3, No. 7, 1993, pp. 613-634.
doi:10.1016/0958-6946(93)90104-8
|
[27]
|
C. N. Lane and P. F. Fox, “Contribution of Starter and Added Lactobacilli to Proteolysis in Cheddar Cheese during Ripening,” International Dairy Journal, Vol. 6, No. 7, 1996, pp. 715-728.
doi:10.1016/0958-6946(95)00067-4
|
[28]
|
A. Corsetti, M. Gobbetti, E. Smacchi, M. De Angelis and J. Rossi, “Accelerated Ripening of Pecorino Umbro Cheese,” Journal of Dairy Science, Vol. 65, 1998, pp. 631-642.
|
[29]
|
L. Cabezas, I. Sánchez, J. M. Poveda, S. Sese?a and M. L. L. Palop, “Composition of Microflora, Chemical and Sensory Characteristics of Artisanal Manchego Cheeses from Two Dairies,” Food Control, Vol. 18, 2007, pp. 11-17.
doi:10.1016/j.foodcont.2005.07.010
|
[30]
|
P. Nieto-Arribas, J. M. Poveda, S. Sese?a, M. L. L. Palop and L. Cabezas, “Technological Characterization of Lactobacillus isolates from Traditional Manchego Cheese for Potential Use as Adjunct Starter Cultures,” Food Control, Vol. 20, 2009, pp. 1092-1098.
doi:10.1016/j.foodcont.2009.03.001
|
[31]
|
K. Van Hoorde, T. Verstraete, P. Vandamme and G. Huys, “Diversity of Lactic Acid Bacteria in Two Flemish Artisan Raw Milk Gouda-Type Cheeses,” Food Microbiology, Vol. 25, No.7, 2008, pp. 929-935.
doi:10.1016/j.fm.2008.06.006
|
[32]
|
P. F. Fox, P. L. H. McSweeney, T. M. Cogan and T. P. Guinee, “Cheese: Chemistry, Physics and Microbiology,” 3rd Edition, Vol. 1. Elsevier Ltd., London, 2004.
|
[33]
|
N. Y. Farkye, “Cheese Technology,” International Journal Dairy Technology, Vol. 57, No. 2-3, 2004, pp. 91-98.
doi:10.1111/j.1471-0307.2004.00146.x
|