CERELA   05438
CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
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:
Año: 2008 vol. 61 p. 222 - 222
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% respesctively) 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.