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
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Cheddar; Microbiology; Time-temperature tolerance; Cheese
-
Accumulation of free L-glutamic acid in full- a...
- Author(s) : ROSENBERG M., ALTEMUELLER A.
- Date : 2001
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 34 - n. 5
View record
-
Textural profile of buffalo milk Cheddar cheese...
- Author(s) : KANAWJIA S. K., SINGH S.
- Date : 1996
- Languages : English
- Source: Indian J. Dairy Sci. - vol. 49 - n. 2
View record
-
Survival of enterohemorrhagic Escherichia coli ...
- Author(s) : REITSMA C. J., HENNING D. R.
- Date : 1996/05
- Languages : English
- Source: Journal of Food Protection - vol. 59 - n. 5
View record
-
CURING OF CHEDDAR. FORMATION OF FLAVOUR VOLATIL...
- Author(s) : NEY K. H.
- Date : 1987
- Languages : German
- Source: Gordian - vol. 87 - n. 1-2
View record
-
Temperature, pH, and moisture profiles during c...
- Author(s) : REINBOLD R. S., ERNSTROM C. A., HANSEN C. L.
- Date : 1992/08
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 75 - n. 8
View record