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- Ferreira, Marcus Vinicius S., et al. Show all 8 Authors
- International journal of food science & technology 2017 v.52 no.12 pp. 2631-2636
- cold storage; cream; fatty acid composition; manufacturing; milk; oleic acid; pH; pasteurization; pasteurized milk; psychrotrophic bacteria; raw milk; storage time
- ... In this study, raw cow milk containing somatic cells counts (SCC) at mean levels of 39 000 cells mL⁻¹ (low), 349 000 cells mL⁻¹ (intermediate) and 1 297 000 cells mL⁻¹ (high) was used for the production of pasteurised cream. Physicochemical (pH, fat and fatty acid profile) and microbiological analyses (mesophilic and psychrotrophs) were performed in the obtained creams during 30 days of refrigerat ...
- Ferreira, Marcus Vinícius S., et al. Show all 6 Authors
- Food research international 2017 v.102 pp. 553-558
- case studies; cheeses; consumer attitudes; discriminant analysis; guidelines; least squares; manufacturing; marketing strategies; sensory properties
- ... The aim of this study was to investigate the effects of regional diversity aspects related to consumers' perceptions of coalho cheese, with Brazilian Northeast and Southeast consumers (n=400, divided equally in each area) using Word Association (WA) task. Different perceptions were detected for both Northeast and Southeast consumers, and among 17 categories elicited for describing coalho cheese, o ...