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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Bibliografiske detaljer
Udgivet i:Braz J Microbiol
Main Authors: Martins, José M., Galinari, Éder, Pimentel-Filho, Natan J., Ribeiro, José I., Furtado, Mauro M., Ferreira, Célia L.L.F.
Format: Artigo
Sprog:Inglês
Udgivet: Sociedade Brasileira de Microbiologia 2015
Fag:
Food Microbiology
Online adgang: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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