The magnetic field influence in the microbiological quality of Telita fresh cheese

Authors

  • Tania María Guzmán Instituto de Investigaciones para la Industria Alimenticia
  • Jesús Abreu Instituto de Investigaciones para la Industria Alimenticia
  • Matilde Anaya Instituto de Investigaciones para la Industria Alimenticia
  • Francisco Duquesne Instituto de Investigaciones para la Industria Alimenticia
  • Gilda Guerra Universidad de La Habana. Facultad de Biología
  • Oderlaise Valdés Universidad de La Habana. Facultad de Biología

Keywords:

magnetic field, microbiological quality, Telita cheese.

Abstract

The effect of magnetic field in the microbiological quality of Telita fresh cheese was studied by exposition to a static magnetic field at three levels of intensity (under, half and high) and time (10, 30 y 60 min). The main microbiological quality indicators were analyzed according to standardized quality specifications. It was demonstrated that the static magnetic field had a significant influence in these parameters in such way that sanitary hygienic conditions of the product were improved.

 

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Published

2024-02-14

Issue

Vol. 20 No. 2 (2010)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

The magnetic field influence in the microbiological quality of Telita fresh cheese . (2024). Ciencia Y Tecnología De Alimentos, 20(2), 66-71. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/646

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