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Improvements in small scale artisanal cheesemaking via a novel mechanized appar...

The current research effort consisted on design, building and testing of a customized apparatus – a closed cylindrical, double-jacketed cheese vat, with a 50 L-capacity, aimed at manufacturing Serra da Estrela cheese (or similar ewe’s milk cheeses), provided with knives that play a double role – stirring and cutting, a combined device for draining and pre-moulding, and a cleaning-in-place system. This novel app...

Effect of dairy farm and milk refrigeration on microbiological and microstructu...

This work was aimed at enumerating the viable microorganisms in ripened Serra da Estrela cheeses, manufactured from both refrigerated and non-refrigerated milk, in various dairies located throughout the demarcated region. Scanning electron microscopy was used to analyze the microstructure, and thus aid in understanding possible differences in their microbiological profile. The cheeses were allowed to ripen unde...

Use of image analysis on cheese sections for microstructural characterization

Effects on texture and microstructure following replacement of manual by mechan...

Microstructural characterization of Serra cheese using low-vacuum SEM

Utilização de proteases de Centaurea calcitrapa L. no fabrico de queijo de vaca...