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dc.contributor.author
Vasek, Olga M.
dc.contributor.author
Leblanc, Jean Guy Joseph
dc.contributor.author
Fusco, Angel Jose Vicente
dc.contributor.author
Savoy, Graciela
dc.date.available
2018-08-10T21:25:53Z
dc.date.issued
2008-08
dc.identifier.citation
Vasek, Olga M.; Leblanc, Jean Guy Joseph; Fusco, Angel Jose Vicente; Savoy, Graciela; Chemical composition and microbial evaluation of Argentinean Corrientes cheese; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 61; 3; 8-2008; 222-228
dc.identifier.issn
1364-727X
dc.identifier.uri
http://hdl.handle.net/11336/55024
dc.description.abstract
The chemical and microbial composition of an artisanal cheese made from raw cow's milk produced and consumed in the province of Corrientes (north-eastern 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 (colony-forming units per gram ranges covering logs of 5-11), probably due to environmental contamination in the raw material. These results will help produce higher quality Corrientes cheeses with well-defined characteristics.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Artisanal Cheese
dc.subject
Microbiology
dc.subject
Physicochemical Analysis
dc.subject
Raw Milk
dc.subject.classification
Otras Ciencias Biológicas
dc.subject.classification
Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Chemical composition and microbial evaluation of Argentinean Corrientes cheese
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-07-11T15:26:35Z
dc.journal.volume
61
dc.journal.number
3
dc.journal.pagination
222-228
dc.journal.pais
Reino Unido
dc.journal.ciudad
Londres
dc.description.fil
Fil: Vasek, Olga M.. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil
Fil: Fusco, Angel Jose Vicente. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Savoy, Graciela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.journal.title
International Journal Of Dairy Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/j.1471-0307.2008.00414.x
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/j.1471-0307.2008.00414.x
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