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vol.18 número2ANÁLISE DESCRITIVA QUANTITATIVA DA AGUARDENTE DE CANA DURANTE O ENVELHECIMENTO EM TONEL DE CARVALHO (Quercus alba L.)EVOLUÇÃO DA ACIDEZ DURANTE A VINIFICAÇÃO DE UVAS TINTAS DE TRÊS REGIÕES VITÍCOLAS DO RIO GRANDE DO SUL índice de autoresíndice de materiabúsqueda de artículos
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Food Science and Technology

versión impresa ISSN 0101-2061versión On-line ISSN 1678-457X

Resumen

EUTHIER, S.M.F.; TRIGUEIRO, I.N.S.  y  RIVERA, F.. CONDIÇÕES HIGIÊNICO-SANITÁRIAS DO QUEIJO DE LEITE DE CABRA "TIPO COALHO", ARTESANAL ELABORADO NO CURIMATAÚ PARAIBANO. Ciênc. Tecnol. Aliment. [online]. 1998, vol.18, n.2, pp.176-178. ISSN 0101-2061.  http://dx.doi.org/10.1590/S0101-20611998000200006.

Twenty samples of hand made curdling goat cheese, stored for 28 days under 10 ± 2 ºC for intervals of 0, 7, 14, 21 and 28 days were analysed. The following analysis were carried out mesofilic aerobics bacterias counting (UFC/g), most probable number of total and fecal coliforms (NMP/g), mold counting (UFC/g) and Staphylococcus aureus counting (UFC/g). Aerobic mesofilic bacterias counting ranged from 2,35 x 103 a 1,5 x 109 UFC/g, while total coliforms ranged from 2,4 x 106 to 2,4 x 109 NMP/g, on the other hand fecal coliforms showed variations from 2,40 x 103 to 2,40 x 106 NMP/g and molds < 30 to 5,5 x 108 UFC/g. During storage it was not registred the presence of Staphylococcus aureus. As demonstrated by the results, it was verified the necessity of evaluation of sanitary-hygienic technics used during processing and handling of elaborated cheese.

Palabras clave : goat cheese; storage; microbiological analysis.

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