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QUALITÀ MICROBIOLOGICA DEI FORMAGGI

QUALITÀ MICROBIOLOGICA DEI FORMAGGI

Brenda Berenice Covarrubias Ávila

71,96 €
IVA incluido
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2026
Materia
Química
ISBN:
9786630438987
71,96 €
IVA incluido
Disponible

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Sobre IBD

Nella città di Tepic, nello Stato di Nayarit, e in tutto il Messico il formaggio viene consumato su larga scala in tutte le sue varianti; si tratta di un alimento ricco di proteine, utilizzato fin dai tempi dei nostri antenati per soddisfare le esigenze alimentari e che ancora oggi continua ad essere consumato. Esistono numerose varietà di formaggi che presentano colori, sapori e consistenze diverse.Ci sono formaggi la cui produzione prevede tecniche di sterilizzazione e il rispetto delle norme, ma molti di essi sono prodotti artigianalmente senza pastorizzazione del latte negli stessi stabilimenti in cui viene allevato il bestiame, situati solitamente in ranch nei dintorni della città di Tepic.A causa delle cattive pratiche di produzione e delle carenze igieniche durante la lavorazione dei formaggi, può verificarsi una contaminazione e, di conseguenza, una probabile infezione gastrointestinale per il consumatore.

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