ShareEffect of freezing on the microbial count of goat milk curds and changes during ripening.
[In Spanish. / En espagnol.]
Author(s) : MOR-MUR M., PLA R., CARRETERO C., GUAMIS B.
Type of article: Article
Summary
Study of the survival of micro-organisms (aerobes, lactic bacteria, moulds) in frozen curds stored for 8 or 20 months and after ripening. The number of moulds decreases notably after freezing. Microflora is important in goat cheese.
Details
- Original title: [In Spanish. / En espagnol.]
- Record ID : 1993-2716
- Languages: Spanish
- Source: Acta Alimentaria - vol. 28 - n. 236
- Publication date: 1992
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Mould; Microbiology; Dairy product; Goat milk; Curd; Freezing; Goat milk cheese; Cheese
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- Author(s) : LE TOQUIN A.
- Date : 1983
- Languages : French
- Source: Rev. ENIL - n. 79
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- Author(s) : LE TOQUIN A.
- Date : 1983
- Languages : French
- Source: Rev. ENIL - n. 79
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- Author(s) : JAUBERT C., TEXIER C.
- Date : 1990
- Languages : French
- Source: Process Mag. - n. 1052
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- Author(s) : PELAEZ C.
- Date : 1983
- Languages : Spanish
- Source: Acta Alimentaria - n. 144
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- Author(s) : DALLES T., KALATZOPOULOS G., KEHAGIAS C.
- Date : 1984
- Languages : English
- Source: In: Therm. Process. Qual. Foods, Elsevier - 740-744; 1 fig.; 2 tabl.; 12 ref.
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