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Survival of Brucella abortus strain 19 during the making and ripening of Arzua cheese.

[In Spanish. / En espagnol.]

Author(s) : CENTENO J. A., BANDE A. L., FRANCO C. M., QUINTO E. J., CEPEDA A.

Type of article: Article

Summary

A study of the B. abortus development in cheese made from raw milk experimentally contaminated and ripened at 5 or 12 deg C. An increase in cell number in the curd compared to the initial number in milk is noted. B. abortus is isolated up to the 79th day of the ripening at 5 deg C. Brucella can still be present in cheese after 2 months of ripening at 12 deg C: sensory properties are then unacceptable.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1995-1015
  • Languages: Spanish
  • Source: An. Bromatol. - vol. 44 - n. 2-3
  • Publication date: 1992

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