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The development of Prato cheese lactic microflora stored at subfreezing temperatures.

[In Portuguese. / En portugais.]

Author(s) : VALLE J. L. E. do, MORENO I., DENDER A. G. F. van, et al.

Type of article: Article

Summary

Analyses performed after storage at -4 to -5 deg C for three months allowed an evaluation of the development of its lactic microflora. Streptococcus and Lactobacillus were the predominant microorganisms during the whole ripening process. The microbiological and physico-chemical results analyzed together showed that the behaviour and development of the microflora in both lots of cheese (ripened and subfrozen) were identical except that in the later one the development was slower.

Details

  • Original title: [In Portuguese. / En portugais.]
  • Record ID : 1993-0343
  • Languages: Portuguese
  • Source: Colet. ITAL - vol. 22 - n. 1
  • Publication date: 1992/01
  • Document available for consultation in the library of the IIR headquarters only.

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