Changes in the microflora of La Serena ewes’ milk cheese during ripening
the microflora of ten batches of La Serena cheese, made from raw milk of Merino ewes and using vegetable rennet as coagulant, was monitored throughout a 60 d ripening period. After 15 d, lactic acid bacteria predominated in the interior of the cheese, whilst lactic acid bacteria and lactic acid-utilizing species of yeasts and moulds predominated on the cheese surface. Coagulase-positive staphylococci were not detected in the interior or on the surface of any of the cheeses after 45 d and faecal coliforms were not found after 60 d. Higher death rates of staphylococci and coliforms were recorded for cheese made in spring than for the cheese made in winter. © 1988, Proprietors of Journal of Dairy Research. All rights reserved.
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Cambridge University Press
1988
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dig-inia-es-10261-2903072023-02-17T08:29:30Z Changes in the microflora of La Serena ewes’ milk cheese during ripening Fernández Del Pozo, B. Gaya Sicilia, María Pilar Medina, M. Rodríguez-Marín, M. A. Núñez Gutiérrez, Manuel the microflora of ten batches of La Serena cheese, made from raw milk of Merino ewes and using vegetable rennet as coagulant, was monitored throughout a 60 d ripening period. After 15 d, lactic acid bacteria predominated in the interior of the cheese, whilst lactic acid bacteria and lactic acid-utilizing species of yeasts and moulds predominated on the cheese surface. Coagulase-positive staphylococci were not detected in the interior or on the surface of any of the cheeses after 45 d and faecal coliforms were not found after 60 d. Higher death rates of staphylococci and coliforms were recorded for cheese made in spring than for the cheese made in winter. © 1988, Proprietors of Journal of Dairy Research. All rights reserved. 2023-02-17T08:29:30Z 2023-02-17T08:29:30Z 1988 artículo Journal of Dairy Research 55(3): 449-455 (1988) 0022-0299 http://hdl.handle.net/20.500.12792/1344 http://hdl.handle.net/10261/290307 10.1017/S0022029900028703 1469-7629 en none Cambridge University Press |
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the microflora of ten batches of La Serena cheese, made from raw milk of Merino ewes and using vegetable rennet as coagulant, was monitored throughout a 60 d ripening period. After 15 d, lactic acid bacteria predominated in the interior of the cheese, whilst lactic acid bacteria and lactic acid-utilizing species of yeasts and moulds predominated on the cheese surface. Coagulase-positive staphylococci were not detected in the interior or on the surface of any of the cheeses after 45 d and faecal coliforms were not found after 60 d. Higher death rates of staphylococci and coliforms were recorded for cheese made in spring than for the cheese made in winter. © 1988, Proprietors of Journal of Dairy Research. All rights reserved. |
| format |
artículo |
| author |
Fernández Del Pozo, B. Gaya Sicilia, María Pilar Medina, M. Rodríguez-Marín, M. A. Núñez Gutiérrez, Manuel |
| spellingShingle |
Fernández Del Pozo, B. Gaya Sicilia, María Pilar Medina, M. Rodríguez-Marín, M. A. Núñez Gutiérrez, Manuel Changes in the microflora of La Serena ewes’ milk cheese during ripening |
| author_facet |
Fernández Del Pozo, B. Gaya Sicilia, María Pilar Medina, M. Rodríguez-Marín, M. A. Núñez Gutiérrez, Manuel |
| author_sort |
Fernández Del Pozo, B. |
| title |
Changes in the microflora of La Serena ewes’ milk cheese during ripening |
| title_short |
Changes in the microflora of La Serena ewes’ milk cheese during ripening |
| title_full |
Changes in the microflora of La Serena ewes’ milk cheese during ripening |
| title_fullStr |
Changes in the microflora of La Serena ewes’ milk cheese during ripening |
| title_full_unstemmed |
Changes in the microflora of La Serena ewes’ milk cheese during ripening |
| title_sort |
changes in the microflora of la serena ewes’ milk cheese during ripening |
| publisher |
Cambridge University Press |
| publishDate |
1988 |
| url |
http://hdl.handle.net/20.500.12792/1344 http://hdl.handle.net/10261/290307 |
| work_keys_str_mv |
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| _version_ |
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