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Growth curves of coliforms in different dairy products as a function of storage temperatures.

Crescita dei Coliformi in prodotti caseari in funzione della temperatura si stoccagio.

Author(s) : PARISI S.

Type of article: Article

Summary

The aim of the present work was to define a mathematical expression in order to calculate numeric growth of coliform bacteria in different "pasta filata" cheese and milk dairy products knowing head chemical features and storage temperature values. A method was established, on the basis of chemical and microbiological data published in the literature, examined and calibrated to calculate the errors involved. This approach represents a valuable instrument for exponential growth prediction of coliforms in foods such as soft and semi-hard cheese and analogous products, that tend to deteriorate readily. This work goes into some aspects of the calculus of evolutive bacterial profiles in dairy foods, based on a lecture given at the 2nd University Master Course in Food Hygiene and Food Legislation - Messina, Italy, 2002-03.

Details

  • Original title: Crescita dei Coliformi in prodotti caseari in funzione della temperatura si stoccagio.
  • Record ID : 2004-2366
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 432
  • Publication date: 2004/01
  • Document available for consultation in the library of the IIR headquarters only.

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