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Microbial changes in cheddar cheese ripened in flexible plastic film.

Author(s) : KHAMRUI K., GOYAL G. K.

Type of article: Article

Summary

Cheddar cheese was manufactured with a slight modification for accelerated ripening. Blocks of green cheese were packed in vacuum in plastic film, packed in plastic film and shrink wrapped (dipped in hot water 88 °C/5 sec) and paraffined conventionally (control) (C) and then ripened at 10 plus or minus 2 °C, 80 plus or minus 5% RH up to 3 months. At the end of the ripening period, standard plate counts and yeast and mould counts were lowest in shrink wrapped cheese. Anaerobic spore counts were lowest in control.

Details

  • Original title: Microbial changes in cheddar cheese ripened in flexible plastic film.
  • Record ID : 2000-2686
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 36 - n. 2
  • Publication date: 1999/03
  • Document available for consultation in the library of the IIR headquarters only.

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