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Mostrando ítems 1-10 de 33
Evaluación físico-química y microbiológica del sistema de agua que abastece a las plantas procesadoras de queso fresco artesanal de la parroquia Quimiag Riobamba-Ecuador.
(Escuela Superior Politécnica de Chimborazo, 2019-01-23)
The quality of the water used in food processing plants, affects the quality of the final product, therefore its analysis and control are needed. This study analyzed the physico-chemical and microbiological parameters of ...
Evaluación de la presencia de escherichia coli y listeria monocytogenes en tres queseras rurales de la provincia de chimborazo.
(Escuela Superior Politécnica de Chimborazo, 2019-05-09)
He presence of Escherichia coli and Listeria monocytogenes was evaluated in three rural cheese farms in the province of Chimborazo, in the canton of Chambo in the cheese factory Don Lucho, in the canton Colta in the cheese ...
Monitoreo de la Calidad e Inocuidad Durante el Almacenamiento de Queso Fresco Elaborado Artesanalmente en las Parroquias Rurales del Cantón Riobamba
(Escuela Superior Politécnica de Chimborazo, 2013-07-25)
Monitoring the quality and safety during the storage of fresh cheese produced in the rural parishes of Riobamba was carried out in the laboratories of Bromatology and Microbiological Research of the Faculty of Sciences of ...
Calidad microbiológica de la salmuera utilizada en el proceso de elaboración de quesos frescos artesanales en una quesera de Quimiag-Chimborazo.
(Escuela Superior Politécnica de Chimborazo, 2020-07-30)
The microbiological quality of the brine used in an artisan cheese factory in the rural parish of Quimiag of the province of Chimborazo, was analyzed, considering that salting process is a critical point during the artisan ...
Prevalencia de Bacterias Patógenas Listenia monocytogenes y Staphylococcus, en Quesos Frescos Elaborados Artesanalmente en las Parroquias Rurales del Cantón Riobamba
(Escuela Superior Politécnica de Chimborazo, 2013-07-25)
The prevalence of pathogenic bacteria Sthaphylococcus aureus and Listeria monocytogenes in fresh handmade cheeses in rural parishes of Riobamba canton was carried out in cheese factories of: San Juan, Pungalá, Licto, ...
Comparação da qualidade microbiológica de queijos tipo parmesão ralados industrialmente e no comércio varejista no Estado de São Paulo, Brasil
(2016-12-01)
With the objective to evaluate the hygienic and sanitary conditions of grated parmesan cheese acquired from the retail business, total 120 cheese samples were acquired: 60 of which were obtained from four different brands ...
Resistencia antimicrobiana de Staphylococcus aureus aislado en quesos frescos artesanales elaborados en zonas rurales de Riobamba-Ecuador.
(Escuela Superior Politécnica de Chimborazo, 2018-10-16)
The aim of this research was to evaluate the microbiological quality of fresh handmade cheesesthrough the quantification of staphylococcus aureus and, isolate theirs strains from these cheeses for measuring their resistance ...
Identificación de bacterias termodúricas en leche utilizada para la elaboración de quesos frescos artesanales en la parroquia rural de Quimiag de la provincia de Chimborazo.
(Escuela Superior Politécnica de Chimborazo, 2018-02)
The objective of this study was to quantify and identify thermoduric bacteria present in pasteurized milk used in the preparation of fresh artisan cheeses in Quimiag rural parish in Chimborazo province. A count of aerobic ...