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Microbiological and physicochemical characterization of Minas artisanal cheese from the Campo das Vertentes region (Brazil) during ripening in rainy and dry seasons

Introduction: Minas artisanal cheese is produced from raw milk. Legislation establishes a minimum 22-day ripening period for the cheese from Campo das Vertentes region. However, the lack of studies does not allow to attest whether this period is adequate to comply with the parameters. Objective: Ba...

Whakaahuatanga katoa

I tiakina i:
Ngā kaituhi matua: Gustavo Lucas Costa Valente, Ranier Chaves Figueiredo Chaves Figueiredo, Rommel Furst Brito, Ângela Maria Quintão Lana, Bruna Maria Salotti de Souza, Leorges Moraes da Fonseca, Ana Paula Madureira, Andréia Marçal da Silva, Cláudia Freire de Andrade Morais Penna, Marcelo Resende de Souza
Hōputu: Artigo
Reo:Inglês
I whakaputaina: Fundação Oswaldo Cruz (FIOCRUZ) 2024-10-01
Rangatū:Vigilância Sanitária em Debate: Sociedade, Ciência & Tecnologia
Ngā marau:
Inspection
Food Quality
Food Safety
Foodborne Pathogens
Raw Milk Cheese
Urunga tuihono:https://visaemdebate.incqs.fiocruz.br/index.php/visaemdebate/article/view/2357
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