Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

Pequi (Caryocar brasiliense) Waste Extract as a Synergistic Agent in the Microbial and Physicochemical Preservation of Low-Sodium Raw Goat Cheese

The growth of spoilage and pathogenic bacteria during storage represents significant losses in marketing raw milk cheeses. Thus, reducing NaCl in these products is challenging, as sodium has a critical antimicrobial role. Despite advances in non-thermal technologies, the short shelf life still limit...

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Bibliographic Details
Main Authors: Rodrigo V. Moreira, Carla P. Vieira, Diego Galvan, Vinicius S. Castro, Rayssa S. Lima, Yhan S. Mutz, Karina F. Delgado, Anisio Iuri L. Rosario, Sérgio B. Mano, Marion P. Costa, Carlos A. Conte-Junior
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-04-01
Series:Frontiers in Nutrition
Subjects:
non-thermal technologies
sodium reduction
pathogenic microorganisms
raw milk cheese
cheese preservation
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.855115/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.855115/full

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