COMPORTAMIENTO DE LOS MICROORGANISMOS EN QUESOS Y QUESITOS CRUDOS Y PASTEURIZADOS CON VARIACIONES EN TEMPERATURA Y TIEMPO DE ANALISIS
Abstract
In this research, the behavior of microorganisms in raw and pasteurized cheeses with variations in temperature and time of analysis was studied.
A total of 40 samples were analyzed and classified into 4 groups:
-Raw cheeses
-Raw cheeses
-Pasteurized cheeses - Pasteurized cheeses.
Each sample underwent a microbiological and physicochemical analysis. The bacteriological analysis included: Total bacterial count per gram, Coliform count per gram, presumptive test for Coliforms and confirmatory test for Escherichia coli, Staphylococcus count per gram and metabolic tests for Staphylococcus (mannitol, coagulase and catalase).
The physicochemical analysis included: determination of humidity, chlorides, pH and fats.
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Copyright (c) 2025 Hernán Puerta Cardona., William Mejia V., Gloria Helena González V. , Luis Guillermo Mejía. , María Josefina Gómez A., Gloria C. Londoño de G.
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