Freitas, A. CristinaPais, CéliaMalcata, F. XavierHogg, Tim2011-10-142011-10-141996FREITAS, A. Cristina [et al.] - Microbiological characterization of picante da Beira Baixa cheese. Journal of Food Protection. ISSN 0362-028X. 59:2 (1996) 155-160http://hdl.handle.net/10400.14/6089Ninety cheeses of the type Picante da Beira Baixa (a hard, highly salted, and spicy traditional cheese produced in Portugal from a mixture of goat's and ewe's milks) were manufactured and analyzed for microbiological quality at different stages of the 180-day ripening period. The most abundant species of Enterobacteriaceae, staphylococci, enterococci, lactobacilli, and yeasts found in the Picante cheese were Hafnia alvei and Serratia liquefaciens; Staphylococcus hominis and S.xylosus; Enteroccus faecium, E. faecalis, and E. durans; Lactobacillus plantarum and L. paracasei; and Debaryomyces hansenii and Yarrowia lipolytica.engMicrobiological qualityEnterobacteriaceaeStaphylococciYeastsLactic acid bacteriaPicante cheesejournal article10.4315/0362-028X-59.2.155