Inhibitory effect of the essential oil from Eugenia caryophyllata Thumb leaves on coalho cheese contaminating microorganisms

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Trajano, Vinicius Nogueira; Lima, Edeltrudes de Oliverira; Souza, Evandro Leite de; Travassos, Antônio Eustáquio Resende;
  • Publisher: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
  • Subject: coalho cheese | E. caryophyllata | antimicrobial property | queijo de coalho | propriedade antimicrobiana

Coalho cheese (a firm but very lightweight cheese produced in Brazil) is widely produced and consumed in the Brazilian Northeast and its production has been mainly related to small farmers. This food has been frequently characterized as having high microbial load posing... View more
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