ShareInhibition of pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide.
Author(s) : MOIR C. J., EYLES M. J., DAVEY J. A.
Type of article: Article
Summary
Investigation of growth rate of these bacteria during storage at 5 or 15 deg C in cottage cheese in controlled atmospheres containing 40% CO2. The inhibition effect of CO2 is shown, varying with the initial bacteria count and storage temperature. CO2 has no effect on the flavour or pH of cheese. The effects on growth of Listeria monocytogenes are considered.
Details
- Original title: Inhibition of pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide.
- Record ID : 1994-2403
- Languages: English
- Source: Food Microbiol. - vol. 10 - n. 4
- Publication date: 1993
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Indexing
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Themes:
Packaging;
Milk and dairy products - Keywords: Modified atmosphere; Microbiology; Lactobacillus; Pseudomonas; Packaging; Fromage frais; Cheese; CO2
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