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Populations of aerobic mesophiles and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure.

Author(s) : CAPELLAS M., MOR-MUR M., SENDRA E., PLA R., GUAMIS B.

Type of article: Article

Summary

Pasteurized goat's milk inoculated with Escherichia coli 405 CECT was manufactured into cheese containing 100 million CFU/g. The fresh cheese was treated by combinations of pressure (400, 450 and 500 megapascals), temperature (2, 10 and 25 deg C) and time (5, 10 and 15 min). Once treated, cheeses were stored at 2 to 4 deg C. No colonies of surviving E. coli were detected 1 day after pressurization, except in samples treated for 5 min at 25 deg C at pressures of 400 and 450 megapascals. No surviving E. coli were detected at 15, 30 or 60 days in any case. Aerobic mesophilic bacteria counts after treatment were between 2 and 3 log CFU/g in most cases and only a slight increase during refrigerated storage could be detected in samples treated at 400 megapascals.

Details

  • Original title: Populations of aerobic mesophiles and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure.
  • Record ID : 1997-1693
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 6
  • Publication date: 1996/06
  • Document available for consultation in the library of the IIR headquarters only.

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