Share

Time and temperature of stretching as critical control points for Listeria monocytogenes during production of mozzarella cheese.

Author(s) : KIM J., SCHMIDT K. A., PHEBUS R. K., JEON I. J.

Type of article: Article

Summary

Pasteurized whole milk was inoculated with two levels of L. monocytogenes and coagulated with citric acid and rennet. The curd was stretched at 55, 66, and 77 deg C for 1, 3, and 5 minutes. Results are given. If the stretching temperature partially reduced microbial counts, brining (4 deg C for 12 hours) usually had a lethal effect on the remaining microorganisms, but was less effective than the stretching temperature. The results show that stretching curd at 66 deg C for 5 minutes or 77 deg C for 1 minute can effectively control L. monocytogenes during the production of mozzarella cheese.

Details

  • Original title: Time and temperature of stretching as critical control points for Listeria monocytogenes during production of mozzarella cheese.
  • Record ID : 1999-0333
  • Languages: English
  • Source: Journal of Food Protection - vol. 61 - n. 1
  • Publication date: 1998/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (6)
See the source

Indexing