Evaluation of the microbiological quality of ricotta cheese commercialized in Santa Catarina, Brazil

Ricotta cheese has low fat and salt contents and a high quantity of proteins. The diversity of the nutrients and the high water content are factors that favor the development of microorganisms in this product. In this context, the aim of this study was to evaluate the microbiological quality of ri...

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Bibliografiske detaljer
Udgivet i:Ciência e Tecnologia de Alimentos
Main Authors: Edailson Luís Xavier GUATEMIM, Sheila Mello da SILVEIRA, Alessandra Farias MILLEZI, Mariane FERENZ, Karine Dalla COSTA, Paula ROSSI, Gabriel Bonetto BAMPI
Format: Artigo
Sprog:Inglês
Udgivet: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2016
Fag:
Agrociencias
coagulase
Listeria sp
Salmonella sp
Listeria grayi
positive Staphylococcus
Online adgang:https://www.redalyc.org/articulo.oa?id=395949545008
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