Use of chlorine dioxide stabilized in aqueous solution in brines treatment

被引：0
|
作者：
Santos, Adbeel de Lima [1 ]
de Oliveira de Sa, Jaqueline Flaviana [1 ]
Martins Teodoro, Vanessa Aglae [1 ]
Pinto, Maximiliano Soares [1 ]
机构：
[1] EPAMIG, Ctr Ensino & Pesquisa, Inst Laticinios Candido Tostes CEPE ILCT, Juiz De Fora, Brazil
来源：
JOURNAL OF CANDIDO TOSTES DAIRY INSTITUTE | 2008年 / 63卷 / 364期
关键词：
Sanitization; Chloride ioxide; Brine; Cheese;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Use of chlorine dioxide stabilized in aqueous solution in brines treatment The most cheeses manufactured in Brazil and in the world it uses brine in the stage of it salts. Among the several obstacles of the production, it can emphasize the treatment of these brines. Be due to the difficulty in accomplish it and at the high cost of discard or the absence of legal regulation. The aim of this work was to evaluate the effectiveness of the dioxide of chlorine as brine sanitizer used in the production of the cheeses Mussarela and Prato. ClO2 was shown effective in the reduction of the countings of mesophilic aerobic, coliforms 35 degrees C, Staphylococcus positive coagulase, molds and yeasts.
引用
收藏
页码：19 / 26
页数：8
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