Microbiological characterization of Picante da Beira Baixa cheese

• Type: Article in International Scientific Journal
• Date: 1996

Authors

Freitas, AC (Author) Other; Pais, C (Author) Other; F. Xavier Malcata (Author) Other; Hogg, TA (Author) Other

Journal

Title: Journal of Food Protection

Vol. 59

Pages: 155-160

ISSN: 0362-028X

Publisher: International Association for Food Protection

Indexing

ISI Web of Knowledge - 54 Citations

Scopus - 65 Citations

Other information

Authenticus ID: P-001-EVH

DOI: 10.4315/0362-028x-59.2.155

Abstract (EN): Ninety cheeses of the type Picante da Beira Baixa (a hard, highly salted, and spicy traditional cheese produced in Portugal from a mixture of goat's and ewe's milks) were manufactured and analyzed for microbiological quality at different stages of the 180-day ripening period. The most abundant species of Enterobacteriaceae, staphylococci, enterococci, lactobacilli, and yeasts found in the Picante cheese were Hafnia alvei and Serratia liquefaciens; Staphylococcus hominis and S. xylosus; Enteroccus faecium, E. faecalis, and E. durans; Lactobacillus plantarum and L. paracasei; and Debaryomyces hansenii and Yarrowia lipolytica.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6