ShareBEHAVIOUR OF LISTERIA MONOCYTOGENES DURING THE MANUFACTURE AND RIPENING OF CHEDDAR CHEESE.
Author(s) : RYSER E. T., MARTH E. H.
Type of article: Article
Summary
THE ABILITY OF LISTERIA MONOCYTOGENES TO SURVIVE THE CHEDDAR CHEESEMAKING PROCESS AND PERSIST DURING RIPENING OF CHEESE WAS EXAMINED. CHEESE WAS RIPENED AT 279 OR 286 K (6 OR 13 DEG C). DURING MANUFACTURE, LISTERIA COUNTS REMAINED RELATIVELY CONSTANT AT ABOUT 500/MILLIL OF MILK. AFTER PRESSING THE CURD OVERNIGHT, NUMBERS OF L. MONOCYTOGENES INCREASED TO ABOUT 1,000/G. GENERALLY, GREATEST NUMBERS OF LISTERIA, ABOUT 5,000 CELLS/G, WERE DETECTED IN CHEESE AFTER 14 DAYS OF RIPENING.
Details
- Original title: BEHAVIOUR OF LISTERIA MONOCYTOGENES DURING THE MANUFACTURE AND RIPENING OF CHEDDAR CHEESE.
- Record ID : 1987-1439
- Languages: English
- Source: Journal of Food Protection - vol. 50 - n. 1
- Publication date: 1987
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Cheddar; Microbiology; Manufacture; Chilling; Cheese
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