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Efficiency of high pressure treatment for destruction of Listeria monocytogenes in goat cheese from raw milk.

Efficacité du traitement par l'application de pressions élevées dans la destruction de Listeria monocytogenes dans des fromages de chèvre au lait cru.

Author(s) : GALLOT-LAVALLÉE T.

Type of article: Article

Summary

Goat cheese was treated at 14 days' ripening (the minimum allowed ripening time) and at 11 °C (final ripening temperature). Strong pressures during short times (450 or 500 MPa for respectively 10 and 5 minutes) achieve more than 5.6 log units reduction of L. monocytogenes without any significant modifications of their organoleptic characteristics. High hydrostatic pressure could therefore be a solution to treat cheeses made from raw goat's milk.

Details

  • Original title: Efficacité du traitement par l'application de pressions élevées dans la destruction de Listeria monocytogenes dans des fromages de chèvre au lait cru.
  • Record ID : 2000-0866
  • Languages: French
  • Source: Sci. Aliments - vol. 18 - n. 6
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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