Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives

LWT

Volumn 53, Issue 1, 2013, Pages 314-320

  Saxer, Samuel ^a   Schwenninger, Susanne Miescher ^a,b   Lacroix, Christophe ^a  

^a ETH ZURICH   (Switzerland)

^b ZURICH UNIVERSITY OF APPLIED SCIENCES   (Switzerland)

Author keywords

Cottage cheese; Enterobacteriaceae; Oaxaca; Panela; Spoilage

Indexed keywords

ALGAE; BACTERIA; CANDIDA; POLYSACCHARIDES; SPOILAGE; YEAST;

CHEMICAL PRESERVATIVES; COTTAGE CHEESE; ENTEROBACTERIACEAE; INDUSTRIAL SCALE; MICROFLORAE; OAXACUM; PANELA; PASTEURIZED MILK; SINGLE PLANTS; STARTER CULTURES;

LACTIC ACID;

BACTERIA (MICROORGANISMS); CANDIDA TROPICALIS; ENTEROBACTER; ENTEROBACTER AMNIGENUS; ENTEROBACTERIACEAE; ENTEROCOCCUS; FUNGI; KLEBSIELLA OXYTOCA; LACTOBACILLUS; LACTOCOCCUS; LACTOCOCCUS SP.; LEUCONOSTOC; LISTERIA; PENICILLIUM; PENICILLIUM SP.; PICHIA GUILLIERMONDII; STREPTOCOCCUS THERMOPHILUS;

EID: 84876723769     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.01.016     Document Type: Article

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