ShareModelling of time-temperature effects on bacteria populations during cooling of cheddar cheese blocks.
Author(s) : GRAZIER C. L., SIMPSON R., RONCAGLIOLO S., BODYFELT F. W., TORRES J. A.
Type of article: Article
Summary
Effect of storage temperature (15-35 deg C) on the microflora of cheese during ripening. Determination of kinetic parameters in the growth of lactic bacteria.
Details
- Original title: Modelling of time-temperature effects on bacteria populations during cooling of cheddar cheese blocks.
- Record ID : 1995-0335
- Languages: English
- Source: J. Food Process Eng. - vol. 16 - n. 3
- Publication date: 1993
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Cheddar; Microbiology; Time-temperature tolerance; Cheese
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