On the microbiology of Serra da Estrela cheese: geographical and chronological considerations

• Tipo: Artigo em Revista Científica Internacional
• Data: 2000

Autores

Tavaria, FK (Autor) Outra; F. Xavier Malcata (Autor) Outra

Revista

Título: Food Microbiology

Vol. 17

Páginas: 293-304

ISSN: 0740-0020

Editora: Elsevier

Indexação

ISI Web of Knowledge - 19 Citações

Scopus - 28 Citações

Outras Informações

ID Authenticus: P-000-ZV5

DOI: 10.1006/fmic.1999.0315

Abstract (EN): Serra da Estrela cheeses, produced following artisanal practices from raw ewe's milk in two consecutive years in five selected dairies, were sampled throughout a 60-day ripening period. The viable numbers of the major microbial groups (Enterobacteriaceae, staphylococci and yeasts, as well as such lactic acid bacteria as lactobacilli, lactococci and enterococci) were determined and statistical significance of the results was assessed. Significant differences in the viable counts of lactococci, lactobacilli, enterococci, Enterobacteriaceae and staphylococci were found for the various geographical locations, whereas the year of manufacture played a significant role only upon the viable numbers of yeasts and staphylococci. These data back up the claim that those microbial families usually implicated with health hazards are prone to a wide variability, which reflects the intrinsic heterogeneity associated with production and handling of raw milk in traditional cheesemaking. (C) 2000 Academic Press.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 12