Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese

The artisanal Minas cheese is produced from raw cow’s milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws. This substitution caused changes in the traditional characteristics of cheese. Due to the absence of scientific studie...

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Библиографические подробности
Главные авторы: Galinari, Éder, da Nóbrega, Juliana Escarião, de Andrade, Nélio José, de Luces Fortes Ferreira, Célia Lúcia
Формат: Artigo
Язык:Inglês
Опубликовано: Sociedade Brasileira de Microbiologia 2014
Предметы:
Food Microbiology
Online-ссылка:https://ncbi.nlm.nih.gov/pmc/articles/PMC4166304/
https://ncbi.nlm.nih.gov/pubmed/25242963
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