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Microbiological, biochemical and compositional changes during ripening of São J...
Kongo, J. Marcelino; Gomes, Ana M.; Malcata, F. Xavier; McSweeney, P. L. H.The microbial, compositional and biochemical profiles of São Jorge cheese (PDO) obtained from three distinct cheese plants, throughout the ripening period were determined. Fully ripened cheeses (i.e. by 130 days) contained a total of 3.1 107 CFU g 1 mesophilic bacteria, and a decrease in moisture content, concomitantly with an increase in salt content, was observed throughout the same time frame. The pH decre...
Data: 2009
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Origem: Veritati - Repositório Institucional da Universidade Católica Portuguesa
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