INVESTIGADORES
LEBLANC Jean Guy Joseph
artículos
Título:
Chemical Composition and Microbial Evaluation of Argentinean Corrientes Cheese
Autor/es:
VASEK, O.M.; LEBLANC, J.G.; FUSCO, A.; SAVOY DE GIORI, G.
Revista:
International Journal of Dairy Technology
Editorial:
Blackwell Publishing Ltd.
Referencias:
Lugar: Oxford, Inglaterra; Año: 2008 vol. 61 p. 222 - 228
ISSN:
1364-727X
Resumen:
The chemical and microbial composition of an artisanal cheese made from raw cow´s milk that is produced and consumed in the province of Corrientes (Northeastern 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 (CFU/g ranges covering logs of 5 to 11), probably due to environmental contamination in the raw material. These results will help produce higher quality Corrientes cheeses with well defined characteristics.
