Mycological analysis of ambrosia and creamy dulce de leche / Análise micológica de ambrosia e doce de leite pastoso
Rev. Inst. Adolfo Lutz
;
70(4): 480-483, out.-dez. 2011. tab
Artigo
em Inglês
| LILACS, SES-SP, SESSP-CTDPROD, SES-SP, SESSP-ACVSES, SESSP-IALPROD, SES-SP, SESSP-IALACERVO
| ID: lil-672305
ABSTRACT
Creamy dulce de leche is a product made from concentrated milk by heating, and adding sucrose. Ambrosia is a variety of dulce de leche prepared by adding eggs and sugar in to milk. Aiming at identifying the genera of filamentous fungi isolated from creamy dulce de leche and ambrosia, 40 ambrosia and 20 creamy dulce deleche samples were analyzed in the present study. Filamentous fungi and yeast counts and the identification of genera of the isolated filamentous fungi were performed. Thirty-nine samples (65 per cent) showed filamentous fungi and yeast counts that exceeded the accep table limits. Six fungus genera were identified, and amongthem the Penicillium was the most frequent. These findings are a warning of the requirement for strict control on good manufacturing practices as well as on the inspection and monitoring of ambrosia andcreamy dulce de leche trading.
Texto completo:
DisponíveL
Índice:
LILACS (Américas)
Assunto principal:
Doces
/
Leite
/
Fungos
Tipo de estudo:
Estudo prognóstico
Idioma:
Inglês
Revista:
Rev. Inst. Adolfo Lutz
Ano de publicação:
2011
Tipo de documento:
Artigo
Instituição/País de afiliação:
Universidade Federal de Pelotas/BR
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