Microbiological, physical-chemical and sensory evaluation of a traditional Brazilian cheese during the ripening process

• Published in: World journal of microbiology & biotechnology Vol. 24; no. 11; pp. 2389 - 2395
• Main Authors: Lima, Carla D. Las Casas, Cerqueira, Mônica M. O. P, Ferreira, Elaine G, Faria, César L. L. Jr, Nelson, David Lee, Carmo, Luiz S, Rosa, Carlos A
• Format: Journal Article
• Language: English
• Published: Dordrecht Dordrecht : Springer Netherlands 01.11.2008; Springer Netherlands; Springer; Springer Nature B.V
• Subjects: Applied Microbiology; Bacteria; Biochemistry; Biological and medical sciences; Biomedical and Life Sciences; Biotechnology; Cheese; Dairy products; Environmental Engineering/Biotechnology; Farms; Fecal coliforms; Food contamination & poisoning; Fundamental and applied biological sciences. Psychology; Humidity; Legislation; Life Sciences; Manufacturing; Microbiology; Milk production; Nitrogen; Original Paper; Staphylococcus aureus; Studies; Variance analysis; Physical–chemical analysis; Ripening; Sensory analysis; Minas cheese; Microbiological analysis; Chemical analysis; Microbiology; Cheese; Operating process; Physical-chemical analysis

The ripening process of the traditional Serra do Salitre cheese, a Brazilian Minas cheese variety, was studied on five farms during 60 days. Faecal coliforms decreased and were not detected after ripening for this period. The contamination by coagulase-negative Staphylococcus was reduced at the end...