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Mycological analysis of ambrosia and creamy dulce de leche / Análise micológica de ambrosia e doce de leite pastoso

Lopes, Nathalie Almeida; Scarabelot, Kélia Della Vechia; Nascente, Patrícia da Silva; Gonzalez, Helenice de Lima; Dias, Priscila Alves; Timm, Cláudio Dias.
R. Inst. Adolfo Lutz; 70(4): 480-483, out.-dez. 2011. tab
Artigo em Inglês | VETINDEX | ID: vti-8436

Resumo

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. (AU)

Assuntos

Fungos Doces Leite
Biblioteca responsável: BR91.2
Localização: BR68.1