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JAKOŚĆ MIKROBIOLOGICZNA SERÓW

JAKOŚĆ MIKROBIOLOGICZNA SERÓW

Brenda Berenice Covarrubias Ávila

71,96 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Química
ISBN:
9786630436426
71,96 €
IVA incluido
Disponible

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Sobre IBD

W mieście Tepic w stanie Nayarit oraz w całym Meksyku ser we wszystkich swoich postaciach jest spożywany na szeroką skalę; jest to produkt bogaty w białko, który już nasi przodkowie wykorzystywali w celu zaspokojenia potrzeb żywieniowych i który do dziś pozostaje w powszechnym użyciu. Istnieje wiele odmian serów o różnorodnych kolorach, smakach i konsystencjach.Niektóre sery są wytwarzane z zastosowaniem technik sterylizacji i zgodnie z normami, jednak wiele z nich powstaje rzemieślniczo, bez pasteryzacji mleka, w samych gospodarstwach, gdzie hoduje się bydło, zazwyczaj położonych na ranczach w pobliżu miasta Tepic.Niewłaściwe praktyki produkcyjne i niedostateczna higiena podczas wytwarzania serów mogą prowadzić do zanieczyszczenia produktu, a w konsekwencji do prawdopodobnej infekcji żołądkowo-jelitowej u konsumenta.

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