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EFFECT OF FREEZING AND FROZEN STORAGE ON THE MICROBIAL FLORA OF MAJORERO CHEESE.
Author(s) : PELAEZ M. C., TORRE E. de la, MARTIN HERNANDEZ M. C.
Summary
AFTER SALTING, THE CHEESE WERE FROZEN AND STORED AT 253 K (-20 DEG C) OVER 4 MONTHS. TOTAL COUNTS, STREPTOCOCCI, LACTOBACILLI, MICROCOCCI, COLIFORMS, YEASTS AND MOULDS WERE MADE. ALL MICROBIAL GROUPS DECREASED DURING FROZEN STORAGE, BUT TOTAL COUNTS AND LACTOBACILLI MULTIPLIED CONSIDERABLY DURING SUBSEQUENT RIPENING. COLIFORMS AND STREPTOCOCCI FAECALIS DECREASED PROGRESSIVELY AND FINALLY DISAPPEARED.
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Details
- Original title: EFFECT OF FREEZING AND FROZEN STORAGE ON THE MICROBIAL FLORA OF MAJORERO CHEESE.
- Record ID : 1988-2373
- Languages: English
- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Publication date: 1987/08/24
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Yeast; Coliform; Mould; Microbiology; Lactobacillus; Streptococcus; Pathogen; Freezing; Cheese
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