Chemical composition and microbial evaluation of Argentinean Corrientes cheese

dc.creatorVasek, Olga M.
dc.creatorLeblanc, Jean Guy Joseph
dc.creatorFusco, Angel Jose Vicente
dc.creatorSavoy, Graciela
dc.date.accessioned2018-08-10T21:25:53Z
dc.date.accessioned2018-11-06T12:18:53Z
dc.date.available2018-08-10T21:25:53Z
dc.date.available2018-11-06T12:18:53Z
dc.date.created2018-08-10T21:25:53Z
dc.date.issued2008-08
dc.identifierVasek, Olga M.; Leblanc, Jean Guy Joseph; Fusco, Angel Jose Vicente; Savoy, Graciela; Chemical composition and microbial evaluation of Argentinean Corrientes cheese; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 61; 3; 8-2008; 222-228
dc.identifier1364-727X
dc.identifierhttp://hdl.handle.net/11336/55024
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1865377
dc.description.abstractThe chemical and microbial composition of an artisanal cheese made from raw cow's milk produced and consumed in the province of Corrientes (north-eastern Argentina) was evaluated using standard methods. Corrientes cheese has high moisture content (50-60%), normal protein and fat contents (21-27 and 22-26% respectively), and is low in salt (0.5-2.0% w/w). Microbial counts also varied significantly between samples (colony-forming units per gram ranges covering logs of 5-11), probably due to environmental contamination in the raw material. These results will help produce higher quality Corrientes cheeses with well-defined characteristics.
dc.languageeng
dc.publisherWiley Blackwell Publishing, Inc
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/j.1471-0307.2008.00414.x
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/j.1471-0307.2008.00414.x
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectARTISANAL CHEESE
dc.subjectMICROBIOLOGY
dc.subjectPHYSICOCHEMICAL ANALYSIS
dc.subjectRAW MILK
dc.titleChemical composition and microbial evaluation of Argentinean Corrientes cheese
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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