Seasonal influence on the microbial profile of Chihuahua cheese manufactured from raw milk
| Autor: | Norma Heredia, Guadalupe Virginia Nevárez-Moorillón, Santos García, Néstor Gutiérrez-Méndez, Liliana Hicks-Pérez, Cristina Sánchez-Gamboa |
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| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
Salmonella biology Process Chemistry and Technology Microorganism Gram-positive bacteria 030106 microbiology Bioengineering 04 agricultural and veterinary sciences Raw milk biology.organism_classification medicine.disease_cause 040401 food science Lactic acid Coliform bacteria 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry medicine Food science Bacteria Food Science Mesophile |
| Zdroj: | International Journal of Dairy Technology. 71:81-89 |
| ISSN: | 1364-727X |
| DOI: | 10.1111/1471-0307.12423 |
| Popis: | Samples of artisanal Chihuahua cheese were collected in autumn, winter and summer from five farms from Chihuahua State, Mexico; temperature, pH and processing times were also recorded. Indicator microorganisms as well as lactic acid bacteria were determined. Samples were negative for Salmonella sp., and, except for coliforms, the particular season had a strong effect on counts of all microorganisms (4.8–6.0 log10 cfu/mL Staphylococcus aureus; 6.3–7.3 log10 cfu/mL presumptive Lactococcus sp; 7.3–8.0 log10 cfu/mL presumptive mesophilic lactobacilli), as well as on processing conditions. The information presented is aimed to characterise Chihuahua cheese as a traditional product. |
| Databáze: | OpenAIRE |
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