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Effect 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

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