title: evaluation of microbiological quality and sensitivity to

(2011) analyzed 10 samples of ricotta commercialized in Niterói, Rio de Janeiro State, Brazil, and 100% did not reach the microbiological standards established by current

The aim of this study was to evaluate the microbiological and physical-chemical features of the water and milk used in the preparation of artisanal cheese produced in seven

To evaluate the microbiological quality of water by ATP-bioluminescence technique, the experiment was conducted applying a randomized complete design with three treatments (water

The objective was to evaluate the microbiological quality, as well as the presence of antimicrobial residues in milk sold in the city of Goiânia-GO. Six milk samples were collected

The microbiological and physicochemical quality of three integral UHT milk brands that are marketed in the city of Nossa Senhora da Glória, Sergipe, localized in Sergipe

The objective was to evaluate and compare the stability (physicochemical characteristics, such as texture assessment, pH and water activity, and microbiological assessment) of a

herefore, the irst objective of this preliminary experiment was to determine the centesimal composition, instrumental color and microbiological quality of uncured fresh chicken

The microbiological safety and quality of raw milk cheese is influenced by milk quality, environmental hygiene, microbial community and ripening process.. The aim of this study was to