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QUALIDADE MICROBIOLÓGICA DOS QUEIJOS

QUALIDADE MICROBIOLÓGICA DOS QUEIJOS

Brenda Berenice Covarrubias Ávila

71,96 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Química
ISBN:
9786630433869
71,96 €
IVA incluido
Disponible

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Sobre IBD

Na cidade de Tepic, em Nayarit, e em todo o México, o queijo é consumido em grande escala em todas as suas variedades; é um alimento rico em proteínas, utilizado desde os tempos dos nossos antepassados para satisfazer as necessidades alimentares e que, atualmente, continua a ser consumido. Existem muitas variedades de queijos com cores, sabores e texturas diversas.Há queijos cuja produção envolve técnicas de esterilização e o cumprimento de normas, mas muitos deles são produzidos artesanalmente, sem pasteurização do leite, nos próprios estabelecimentos onde o gado é criado e que normalmente se situam em quintas nas proximidades da cidade de Tepic.Devido às más práticas de fabrico e à falta de higiene durante a produção dos queijos, pode ocorrer contaminação e, posteriormente, uma provável infeção gastrointestinal no consumidor.

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