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Chemical composition of and Listeria monocytogenes survival in white pickled cheese.

Author(s) : ABDALLA O. M., CHRISTEN G. L., DAVIDSON P. M.

Type of article: Article

Summary

White pickled cheese was made from pasteurized milk with 8% salt and preserved in the whey at 4 deg C. Cells of L. monocytogenes were inoculated into milk. It was not inhibited by 8% salt, but lactic acid bacteria were unable to grow and produce acid to inhibit L. monocytogenes. During ripening, the pH never decreased below 6.0. While fat, protein, total solids, and ash contents decreased in curd during ripening, the acidity and salt did not change. In cheese whey, fat, protein, acidity, and salt showed a slight increase, while total solids and ash contents were unchanged.

Details

  • Original title: Chemical composition of and Listeria monocytogenes survival in white pickled cheese.
  • Record ID : 1994-2410
  • Languages: English
  • Source: Journal of Food Protection - vol. 56 - n. 10
  • Publication date: 1993/10
  • Document available for consultation in the library of the IIR headquarters only.

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