Email this article Use of chlorine dioxide stabilized in aqueous solution in brines treatment
Abstract
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 35ºC, Staphylococcus positive coagulase, molds and yeasts.
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 35ºC, Staphylococcus positive coagulase, molds and yeasts.
Keywords
Sanitization, Chloride Dioxide, Brine, Cheese
Full Text:
PDF (Português (Brasil))Refbacks
- There are currently no refbacks.
Esta obra está licenciada com uma Licença Creative Commons Atribuição 4.0 Internacional.