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Survival of Listeria monocytogenes in frozen ewe's milk and feta cheese curd.

Author(s) : PAPAGEORGIOU D. K., BORI M., MANTIS A.

Type of article: Article

Summary

Inoculated milk samples of 200 millilitres in sterile stomacher bags were frozen at -38 deg C and stored at -18 or -38 deg C for 7.5 months. Inoculated milk was also made into Feta cheese curd according to a standard procedure. After 5 hours of drainage, curd samples of 200 grammes in sterile stomacher bags were frozen at -38 deg C and stored at -18 or -38 deg C for 7.5 months. A high percentage (approx. 95%) of L. monocytogenes Scott A cells survived during storage. The population of L. monocytogenes California decreased by approx. 50 and 40%. The death rate of L. monocytogenes increased after repeated freeze-thaw cycles of ewe's milk at -18 or -38 deg C. Detailed results are given.

Details

  • Original title: Survival of Listeria monocytogenes in frozen ewe's milk and feta cheese curd.
  • Record ID : 1998-3690
  • Languages: English
  • Source: Journal of Food Protection - vol. 60 - n. 9
  • Publication date: 1997/09
  • Document available for consultation in the library of the IIR headquarters only.

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