Quality and safety of artisan cheese produced in the serrana region of Santa Catarina

Quality and safety of artisan cheese produced in the serrana region of Santa Catarina

The serrano artisan cheese produced from raw milk of dairy cattle is a typical product of high-altitude farms in the states of Santa Catarina and Rio Grande do Sul. However, marketing of the cheeses occurs illegally because they lack the minimum maturation period required for cheese produced from ra...

Full description

Bibliographic Details
Main Authors: Giane Helenita Pontarolo, Fernanda Danielle Melo, Caroline Lopes Martini, Paula Wildemann, Dileta Regina Moro Alessio, Ricardo Antonio Pilegi Sfaciotte, André Thaler Neto, Eliana Knackfuss Vaz, Sandra Maria Ferraz
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2017-05-01
Series:Semina: Ciências Agrárias
Subjects:
Coliformes a 35 °C
Escherichia coli
Listeria monocytogenes
Salmonella spp
Staphylococcus coagulase positiva.
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/25231

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/25231

Similar Items