Microorganism groups found in butter sold in the City of S. Paulo, Brazil
One hundred and five samples of five different brands of butter in the supermarkets of the City of S. Paulo, Brazil were brought in for testing every week for 21 weeks. From the aqueous phase, counts were made for mesophilic and psichrophilic (using the standard plate count, agar and gelysate agar),...
| Autores: | , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 1981 |
| País: | Brasil |
| Institución: | Universidade de São Paulo (USP) |
| Repositorio: | Revista de Saúde Pública |
| Idioma: | portugués |
| OAI Identifier: | oai:revistas.usp.br:article/23070 |
| Acceso en línea: | https://www.revistas.usp.br/rsp/article/view/23070 |
| Access Level: | acceso abierto |
| Palabra clave: | Manteiga Laticínios Microbiologia Butter Dairy products Microbiology |
| Sumario: | One hundred and five samples of five different brands of butter in the supermarkets of the City of S. Paulo, Brazil were brought in for testing every week for 21 weeks. From the aqueous phase, counts were made for mesophilic and psichrophilic (using the standard plate count, agar and gelysate agar), coliform, proteolytic, and lipolytic bacteria, as well as for yeasts and molds. Results were compared with parameters proposed by several researchers. In many cases, the count values can be considered high, but these high counts may be due to inadequate processing and/or inadequate storage. |
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