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. 2022 Dec 6;92:106260. doi: 10.1016/j.ultsonch.2022.106260

Fig. 4.

Fig. 4

Microbial behavior at the storage time of Minas Frescal cheese submitted to different treatments along the storage. Symbols with standard deviation bars represent experimental points and solid lines represent the fit of the growth curve by the Baranyi model. HTST, TS160, TS400, TS640 = conventional pasteurization, Sonication at 160 W, 400 W, 640 W respectively. A, B, C = Aerobic Mesophilic Bacteria, Lactic Acid Bacteria and Aerobic Psychotropic bacteria.