ShareBEHAVIOUR OF LISTERIA MONOCYTOGENES DURING MANUFACTURE AND RIPENING OF BRICK CHEESE.
Author(s) : RYSER E. T., MARTH E. H.
Type of article: Article
Summary
BRICK CHEESES MADE FROM PASTEURISED WHOLE MILK INOCULATED WITH STRAINS OF LISTERIA MONOCYTOGENES WERE RIPENED AT 288 K (15 DEG C) AND 95% RH FOR UP TO 4 WEEKS, THEN STORED AT 283 K (10 DEG C) FOR 20-22 WEEKS. THEREWAS SOME VARIATION IN BEHAVIOUR OF THE 4 LISTERIA STRAINS DURING THE RIPENING PROCESS, AND LISTERIA LEACHED FROM CHEESE INTO SODIUM CHLORIDE BRINE SURVIVED FOR 5 DAYS AT 283 K. G.R.S.
Details
- Original title: BEHAVIOUR OF LISTERIA MONOCYTOGENES DURING MANUFACTURE AND RIPENING OF BRICK CHEESE.
- Record ID : 1990-0215
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 72 - n. 4
- Publication date: 1989/04
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Microbiology; Listeria; Chilling; Pathogen; Cheese
-
Protective cultures help fight pathogens in sof...
- Date : 1997
- Languages : English
- Source: ASCA Newsl. - n. 4
View record
-
BEHAVIOUR OF LISTERIA MONOCYTOGENES AT 277 AND ...
- Author(s) : PAPAGEORGIOU D. K., MARTH E. H.
- Date : 1989
- Languages : English
- Source: Journal of Food Protection - vol. 52 - n. 9
View record
-
QUELQUES PISTES SCIENTIFIQUES DE PREVENTION CON...
- Date : 1989
- Languages : French
- Source: Process - n. 1042
View record
-
Survival of selected pathogenic bacteria in whi...
- Author(s) : ABDALLA O. M., DAVIDSON P. M., CHRISTEN G. L.
- Date : 1993/11
- Languages : English
- Source: Journal of Food Protection - vol. 56 - n. 11
View record
-
Growth of Listeria monocytogenes in camembert a...
- Author(s) : BACK J. P., LANGFORD S. A., KROLL R. G.
- Date : 1993
- Languages : English
- Source: Asian J. Dairy Res. - vol. 60 - n. 3
View record