Author:
Del Pozo Buensuceso Fernandez,Gaya Pilar,Medina Margarita,Rodríguez-Marín M. Asunción,Nuñez Manuel
Abstract
SummaryThe microflora of ten batches of La Serena cheese, made from raw milk of Merino ewes and using vegetable rennet as coagulant, was monitored throughout a 60 d ripening period. After 15 d, lactic acid bacteria predominated in the interior of the cheese, whilst lactic acid bacteria and lactic acid-utilizing species of yeasts and moulds predominated on the cheese surface. Coagulase-positive staphylococci were not detected in the interior or on the surface of any of the cheeses after 45 d and faecal coliforms were not found after 60 d. Higher death rates of staphylococci and coliforms were recorded for cheese made in spring than for the cheese made in winter.
Publisher
Cambridge University Press (CUP)
Subject
Animal Science and Zoology,General Medicine,Food Science
Cited by
89 articles.
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