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Behavior of Listeria monocytogenes during the manufacture, ripening, and cold storage of Afuega'l Pitu cheese.

Author(s) : MARGOLLES A., RODRÍGUEZ A., REYES GAVILAN C. G. de los

Type of article: Article

Summary

Afuega'l Pitu is an artisanal acid-coagulated cheese manufactures in Asturias (northern Spain) and mainly consumed between the 3rd and the 30th day of ripening. Six cheese-making trials were performed in a pilot plant by using pasteurized whole milk inoculated with Listeria monocytogenes. A starter containing three strains was used. During the acidification L. monocytogenes counts increased 2.78- to 7.03-fold, and remained within the curd; from this time counts decreased abruptly and were not detected in cheeses beyond the 7th day. The pH values were near the tolerance limit for L. monocytogenes and probably caused cell damage. Salt damage must be considered as a contributing factor in L. monocytogenes inactivation. Above all, starter strains must be carefully chosen.

Details

  • Original title: Behavior of Listeria monocytogenes during the manufacture, ripening, and cold storage of Afuega'l Pitu cheese.
  • Record ID : 1998-3012
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 6
  • Publication date: 1997/06
  • Document available for consultation in the library of the IIR headquarters only.

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