Cercetări referitor la calitatea şi igiena brânzei autohtone în saramură
2024
CARTAȘEV, Anatoli | BARBAROȘ, Maria-Marcela | NECRÎLOVA, Liudmila
Quality and safety of moldavian traditional cheese in brine produced from unpasteurized were studied. Quantitative data were obtained for physico-chemical and microbiological parameters and cultures lactobacilli, lactococci, total mesophilic aerobic counts, coliforms, E. coli, coagulase-positive staphylococci, yeasts, fungi. The data obtained demonstrate that quality and hygiene of the moldavian cheese in brine is influenced by the region and the hygienic conditions of milk processing. High level contamination of some samples of cheese indicates non-compliance with production standards. In addition, the presence of beneficial microflora made the traditional cheese a good source for the isolation of lactic acid bacteria for starter cultures.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Scientific-Practical Institute of Horticulture and Food Technologies
