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Effects of acid type and Alta TM 2341 on Listeria monocytogenes in a queso blanco type of cheese.

Author(s) : GLASS K. A., PRASAD B. B., SCHLYTER J. H., ULJAS H. E., FARKYE N. Y., LUCHANSKY J. B.

Type of article: Article

Summary

Levels of L. monocytogenes increased in cheese coagulated with citric or malic acids and stored at 4 deg C, but decreased slightly in cheese coagulated with acetic acid. When cheese was stored at 4 deg C, the presence of 0.6% ALTA (a commercial lactic acid bacterium fermentation product) resulted in lower counts of L. monocytogenes compared with counts in cheese that did not contain ALTA. The results demonstrate that acetic acid is significantly more effective than malic or citric acids for controlling L. monocytogenes in queso blanco, and that the inclusion of ALTA can provide added protection against the pathogen.

Details

  • Original title: Effects of acid type and Alta TM 2341 on Listeria monocytogenes in a queso blanco type of cheese.
  • Record ID : 1996-1694
  • Languages: English
  • Source: Journal of Food Protection - vol. 58 - n. 7
  • Publication date: 1995/07
  • Document available for consultation in the library of the IIR headquarters only.

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