Characterisation of yeast flora isolated from an artisanal Portuguese ewes’ cheese
The evolution of the yeast flora was studied for an artisanal semi-hard ewes’ cheese made from raw milk. Mean log10 yeast counts per gram of cheese body ranged from 2.7 to 6.4, with the higher counts observed after a ripening period of 30 days. The yeast population decreased thereafter and, at the e...
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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10174/26197 |
| País: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/26197 |