Share

High pressure effect on microorganisms of ripening cheeses.

Author(s) : PIOTR K., REPS A., DAJNOWIEC F., POROWSKI S.

Type of article: Article

Summary

Comparison of the effects of the intermittent application of high pressures (200-1000 megapascals) on the microflora of Gouda, Kurpiowski (Emmental-type) and Camembert cheeses. With the exception of spores, the degree of inactivation of microorganisms generally rises as a function of pressure. Treatment at 600 megapascals can be used to eliminate colibacilli, enterococci, yeasts and mold.

Details

  • Original title: High pressure effect on microorganisms of ripening cheeses.
  • Record ID : 1998-0398
  • Languages: English
  • Source: Meded. Fac. landbouwkd. toegepaste biol. Wet., Univ. Gent - vol. 61 - n. 4a
  • Publication date: 1996

Links


See other articles in this issue (1)
See the source

Indexing