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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Veröffentlicht in:Braz J Microbiol
Hauptverfasser: Martins, José M., Galinari, Éder, Pimentel-Filho, Natan J., Ribeiro, José I., Furtado, Mauro M., Ferreira, Célia L.L.F.
Format: Artigo
Sprache:Inglês
Veröffentlicht: Sociedade Brasileira de Microbiologia 2015
Schlagworte:
Food Microbiology
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4512066/
https://ncbi.nlm.nih.gov/pubmed/26221111
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1590/S1517-838246120131003
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