Microbiological quality of artisanal Minas Frescal cheeses commercialized at street markets in the region of Bauru, São Paulo
Minas Frescal cheese has high humidity and pH close to neutrality, which favors microbial proliferation. It is a common habit for people to buy this type of cheese at open markets, where they are sold without any type of quality seal that guarantees the safety of the product. Salmonella spp., coagul...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2024-08-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/945 |