Chemical composition and microbial evaluation of Argentinean Corrientes cheese

Autores
Vasek, Olga M.; Leblanc, Jean Guy Joseph; Fusco, Angel Jose Vicente; Savoy, Graciela
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Vasek, Olga M.. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
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
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
Materia
Artisanal Cheese
Microbiology
Physicochemical Analysis
Raw Milk
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/55024
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Chemical composition and microbial evaluation of Argentinean Corrientes cheeseVasek, Olga M.Leblanc, Jean Guy JosephFusco, Angel Jose VicenteSavoy, GracielaArtisanal CheeseMicrobiologyPhysicochemical AnalysisRaw Milkhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The 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.Fil: Vasek, Olga M.. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; ArgentinaFil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Fusco, Angel Jose Vicente. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: 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; ArgentinaWiley Blackwell Publishing, Inc2008-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/55024Vasek, 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; 222-2281364-727XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/j.1471-0307.2008.00414.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1471-0307.2008.00414.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:59:10Zoai:ri.conicet.gov.ar:11336/55024instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:59:10.941CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical composition and microbial evaluation of Argentinean Corrientes cheese
title Chemical composition and microbial evaluation of Argentinean Corrientes cheese
spellingShingle Chemical composition and microbial evaluation of Argentinean Corrientes cheese
Vasek, Olga M.
Artisanal Cheese
Microbiology
Physicochemical Analysis
Raw Milk
title_short Chemical composition and microbial evaluation of Argentinean Corrientes cheese
title_full Chemical composition and microbial evaluation of Argentinean Corrientes cheese
title_fullStr Chemical composition and microbial evaluation of Argentinean Corrientes cheese
title_full_unstemmed Chemical composition and microbial evaluation of Argentinean Corrientes cheese
title_sort Chemical composition and microbial evaluation of Argentinean Corrientes cheese
dc.creator.none.fl_str_mv Vasek, Olga M.
Leblanc, Jean Guy Joseph
Fusco, Angel Jose Vicente
Savoy, Graciela
author Vasek, Olga M.
author_facet Vasek, Olga M.
Leblanc, Jean Guy Joseph
Fusco, Angel Jose Vicente
Savoy, Graciela
author_role author
author2 Leblanc, Jean Guy Joseph
Fusco, Angel Jose Vicente
Savoy, Graciela
author2_role author
author
author
dc.subject.none.fl_str_mv Artisanal Cheese
Microbiology
Physicochemical Analysis
Raw Milk
topic Artisanal Cheese
Microbiology
Physicochemical Analysis
Raw Milk
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv 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.
Fil: Vasek, Olga M.. Universidad Nacional del Nordeste. Facultad de Ciencias Exactas y Naturales y Agrimensura; Argentina
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
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
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
description 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.
publishDate 2008
dc.date.none.fl_str_mv 2008-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/55024
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
1364-727X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/55024
identifier_str_mv 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
1364-727X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/j.1471-0307.2008.00414.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1471-0307.2008.00414.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1843606271590137856
score 13.000565

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