Microflora of Tafí Cheese: Changes During Manufacture and Maturation.
J Food Prot
; 46(6): 518-521, 1983 Jun.
Article
em En
| MEDLINE
| ID: mdl-30917476
Changes in microbial flora during the manufacture and maturation of Argentine Tafí cheese was examined. The microbial flora was found to be predominantly mesophilic streptococci, leuconostocs and homofermentative lactobacilli. Streptococcus lactis predominated on the surface and in the internal portion of the cheese after pressing. Streptococcus cremoris reached its maximum population after salting. The main microbial types during maturation were Lactobacillus casei and Lactobacillus plantarum . Pathogenic microorganisms were not detected in any of the samples analyzed.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
J Food Prot
Ano de publicação:
1983
Tipo de documento:
Article
País de afiliação:
Argentina
País de publicação:
Estados Unidos