Determining the minimum ripening time of artisanal Minas cheese, a traditional Brazilian cheese

Physical, physicochemical, and microbiological changes were monitored in 256 samples of artisanal Minas cheese from eight producers from Serro region (Minas Gerais, Brazil) for 64 days of ripening to determine the minimum ripening time for the cheese to reach the safe microbiological limits establis...

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Detalles Bibliográficos
Autores principales: Martins, José M., Galinari, Éder, Pimentel-Filho, Natan J., Ribeiro, José I., Furtado, Mauro M., Ferreira, Célia L.L.F.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Sociedade Brasileira de Microbiologia 2015
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512066/
https://www.ncbi.nlm.nih.gov/pubmed/26221111
http://dx.doi.org/10.1590/S1517-838246120131003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512066/
https://www.ncbi.nlm.nih.gov/pubmed/26221111
http://dx.doi.org/10.1590/S1517-838246120131003

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