Encontrado 1 documento, a visualizar página 1 de 1

Characterisation of yeast flora isolated from an artisanal Portuguese ewe's cheese

www.elsevier.nl/locate/ijfoodmicro ; The evolution of the yeast flora was studied for an artisanal semi-hard ewes’ cheese made from raw milk. Mean log10 22 yeast counts per gram of cheese body ranged from 2.7 to 6.4, with the higher counts observed after a ripening period of 30 23 days. The yeast population decreased thereafter and, at the end of curing process, reached values similar to those of the 24 beginn...