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Advisor(s)
Abstract(s)
The distribution of micro-organisms in mature Serra, a traditional Portuguese
cheese made from unpasteurised ewes’ milk without added starter culture, was examined
by light microscopy and electron microscopy. Four populations of micro-organisms were
recognized according to their position within the cheese: (i) those present as apparently
axenic colonies within the curd matrix; (ii) bacteria growing along curd junctions; (iii) yeasts
and bacteria present in the smear on the surface of the cheese and (iv) bacteria found
in cracks which penetrated the outer part of the cheese from the rind. Two types
of crystals were observed, together with contaminants of vegetable origin and somatic
cells originating from the milk.
Description
Keywords
Pedagogical Context
Citation
PARKER, M.L....[et al] - The microstructure and distribution of micro-organisms within mature Serra cheese. Journal of Applied Microbiology. ISSN 1364-5072. Vol. 84 (1998), p. 523–530
Publisher
Wiley