Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations

Microbiological Changes during Ripening of Chihuahua Cheese Manufactured with Raw Milk and Its Seasonal Variations

Chihuahua cheese is a traditional cheese produced in Northwest Mexico that is consumed shortly after production. Cheeses prepared during autumn, winter and summer were collected from five dairies, and analyzed to determine seasonal influence on proximate analysis, texture profile and the microbiolog...

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Bibliographic Details
Main Authors: Cristina Sánchez-Gamboa, Liliana Hicks-Pérez, Néstor Gutiérrez-Méndez, Norma Heredia, Santos García, Guadalupe Virginia Nevárez-Moorillón
Format: Article
Language:English
Published: MDPI AG 2018-09-01
Series:Foods
Subjects:
lactic acid bacteria
cheese ripening
foodborne indicators
Chihuahua cheese
microbial quality
Online Access:http://www.mdpi.com/2304-8158/7/9/153

Internet

http://www.mdpi.com/2304-8158/7/9/153

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