Microbial properties, correlation between pH and microbial properties, and the effect of pH adjustment oil microflora of Civil cheese during refrigerated storage were examined. The cheeses made from skim milks with a pH of 5.35, 5.30, and 5.25 had higher counts of total aerobic bacteria, yeast and Moulds, LAB and psychrotrophic organisms than those made front milks adjusted to higher pH values. A highly negative correlation between pH and total aerobic bacteria, yeast and Moulds and LAB was observed in Civil cheese.
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Inst Fed Goiano, Campus Rio Verde,Rua Sul Goiana,Km 01, BR-75901970 Rio Verde, GO, BrazilInst Fed Goiano, Campus Rio Verde,Rua Sul Goiana,Km 01, BR-75901970 Rio Verde, GO, Brazil
Silva, Thamara Evangelista
Silva, Thamiris Evangelista
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Inst Fed Goiano, Campus Rio Verde,Rua Sul Goiana,Km 01, BR-75901970 Rio Verde, GO, BrazilInst Fed Goiano, Campus Rio Verde,Rua Sul Goiana,Km 01, BR-75901970 Rio Verde, GO, Brazil
Silva, Thamiris Evangelista
Caixeta Garcia, Lismaira Goncalves
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Inst Fed Goiano, Campus Rio Verde,Rua Sul Goiana,Km 01, BR-75901970 Rio Verde, GO, BrazilInst Fed Goiano, Campus Rio Verde,Rua Sul Goiana,Km 01, BR-75901970 Rio Verde, GO, Brazil
Caixeta Garcia, Lismaira Goncalves
dos Santos, Priscila Alonso
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Inst Fed Goiano, Campus Rio Verde,Rua Sul Goiana,Km 01, BR-75901970 Rio Verde, GO, BrazilInst Fed Goiano, Campus Rio Verde,Rua Sul Goiana,Km 01, BR-75901970 Rio Verde, GO, Brazil
dos Santos, Priscila Alonso
JOURNAL OF CANDIDO TOSTES DAIRY INSTITUTE,
2019,
74
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: 135
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