TY - JOUR
T1 - Microbiological characterization of Picante da Beira Baixa cheese
AU - Freitas, A. Cristina
AU - Pais, Célia
AU - Malcata, F. Xavier
AU - Hogg, Tim A.
PY - 1996/2
Y1 - 1996/2
N2 - Ninety cheeses of the type Picante da Beira Baixa (a hard, highly salted, and spicy traditional cheese prodused in Portugal from a mixture of goat's and ewe's milks) were maufactured and analyzed for microbiological quility at different stages of the 180-day ripening period. The most abundant spacies of Enterobacteriaceae, staphylococci, enterococci, lactobacilli, and yearsts found in the Picante cheese were Hafnia alvei and Serratia liquefaciens; Staphylococcus hominis and S. xylosus; Enteroccus foecium, E. faecalis, and E. durans; Lactobacillus plantarum and L. paracasei; and Debaryomyces hansenii and Yarrowia lipolytica.
AB - Ninety cheeses of the type Picante da Beira Baixa (a hard, highly salted, and spicy traditional cheese prodused in Portugal from a mixture of goat's and ewe's milks) were maufactured and analyzed for microbiological quility at different stages of the 180-day ripening period. The most abundant spacies of Enterobacteriaceae, staphylococci, enterococci, lactobacilli, and yearsts found in the Picante cheese were Hafnia alvei and Serratia liquefaciens; Staphylococcus hominis and S. xylosus; Enteroccus foecium, E. faecalis, and E. durans; Lactobacillus plantarum and L. paracasei; and Debaryomyces hansenii and Yarrowia lipolytica.
KW - Enterobacteriaceae
KW - Lactic acid bacteria
KW - Microbiological quility
KW - Picante cheese
KW - Staphylococci
KW - Yeasts
UR - http://www.scopus.com/inward/record.url?scp=0030027973&partnerID=8YFLogxK
U2 - 10.4315/0362-028X-59.2.155
DO - 10.4315/0362-028X-59.2.155
M3 - Article
AN - SCOPUS:0030027973
SN - 0362-028X
VL - 59
SP - 155
EP - 160
JO - Journal of Food Protection
JF - Journal of Food Protection
IS - 2
ER -