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Orientador(es)
Resumo(s)
This work was aimed at enumerating the viable microorganisms in ripened Serra da Estrela cheeses, manufactured from both
refrigerated and non-refrigerated milk, in various dairies located throughout the demarcated region. Scanning electron microscopy was
used to analyze the microstructure, and thus aid in understanding possible differences in their microbiological profile. The cheeses were
allowed to ripen under controlled conditions, and sampled at 60, 90, 120, 150 and 180 d following manufacture. Viable numbers of lactic
acid bacteria, staphylococci, Enterobacteriaceae and yeasts were obtained following standard plate counting on a number of selective
media. Lactococcus was the most abundant genus (above 108 cfu g 1 of cheese) up to 120 d of ripening. No significant microstructural
differences were observed in cheeses manufactured in different dairies over the ripening process. However, microstructural differences
were apparent between cheeses manufactured with refrigerated versus non-refrigerated milk.
r 2005 Elsevier Ltd. All rights reserved.
Descrição
Palavras-chave
Microorganisms Dairy products Ewes milk Scanning Electron microscopy
Contexto Educativo
Citação
TAVARIA, Freni K. ; REIS, Patrícia J.M. ; MALCATA, F. Xavier - Effect of dairy farm and milk refrigeration on microbiological and microstructural characteristics of matured Serra da Estrela cheese. International Dairy Journal. ISSN 0958-6946. Vol. 16, n.º 8 (2006), p. 895–902
Editora
Elsevier