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MIKROBIOLOGISCHE QUALITÄT VON KÄSE

MIKROBIOLOGISCHE QUALITÄT VON KÄSE

Brenda Berenice Covarrubias Ávila

71,96 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Química
ISBN:
9786630426182
71,96 €
IVA incluido
Disponible

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Sobre IBD

In der Stadt Tepic im Bundesstaat Nayarit und in ganz Mexiko wird Käse in all seinen Varianten in großem Umfang verzehrt. Er ist ein proteinreiches Lebensmittel, das bereits von unseren Vorfahren zur Deckung des Nahrungsbedarfs genutzt wurde und auch heute noch konsumiert wird. Es gibt viele Käsesorten, die sich in Farbe, Geschmack und Konsistenz unterscheiden.Bei der Herstellung einiger Käsesorten kommen Sterilisationsverfahren und die Einhaltung von Vorschriften zum Einsatz, doch viele davon werden handwerklich ohne Pasteurisierung der Milch in den Betrieben selbst hergestellt, in denen das Vieh gehalten wird - meist auf Ranches in der Umgebung der Stadt Tepic.Aufgrund unsachgemäßer Herstellungsverfahren und mangelnder Hygiene bei der Käseherstellung kann es zu einer Kontamination und in der Folge zu einer möglichen Magen-Darm-Infektion beim Verbraucher kommen.

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