Search results

Modelling the interaction of storage temperature, pH, and water activity on the growth behaviour of Listeria monocytogenes in raw and pasteurised semi-soft rind washed milk cheese during storage following ripening.

• Author(s) : TIWARI U., WALSH D., RIVAS L., et al.
• Publication date: 2014/08
• Languages : English
• Keywords : Raw food, Pasteurization, Ripening (cheese), Listeria, Temperature, Storage, Ph, Modelling, Growth, Cheese, Water
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 42

Diversity of L-methionine catabolism pathways in cheese-ripening bacteria.

• Author(s) : BONNARME P., PSONI L., SPINNLER H. E.
• Publication date: 2000/12
• Languages : English
• Keywords : Ripening (cheese), Microorganism, Metabolism, Cheese
• Source: Appl. environ. Microbiol. - vol. 66 - n. 12

Electronic nose technology in quality assessment: monitoring the ripening process of Danish Blue cheese.

• Author(s) : TRIHAAS J., NIELSEN P. V.
• Publication date: 2005/01
• Languages : English
• Keywords : Odour, Ripening (cheese), Quality, Measuring instrument, Cheese
• Source: Ital. J. Food Sci. - vol. 70 - n. 1

Uso de ozônio em câmara industrial para controle de bolores e leveduras durante a maturação de queijo tipo parmesão.

Use of ozone in industrial cold rooms to control yeasts and moulds during parmesan cheese ripening.

• Author(s) : LANITA C. de S., SILVA S. B. da
• Publication date: 2008/07
• Languages : Portuguese
• Keywords : Yeast, Ozone, Ripening (cheese), Controlled atmosphere, Cold room, Mould, Cold storage, Growth, Cheese
• Source: Braz. J. Food Technol. - vol. 11 - n. 3

Peut-on renoncer à faire séjourner le fromage de type suisse en cave d'affinage ?

Swiss-type cheeses produced without a period in the fermentation room?

• Author(s) : FRÖHLICH-WYDER M. T., EUGSTER-MEIER E.
• Publication date: 2005/11
• Languages : French
• Keywords : Ripening (cheese), Fermentation, Expérimentation, Cold storage, Cheese
• Source: Rev. suisse Agric. - vol. 37 - n. 6

Microflora di un formaggio Feta tradizionale: identificazione tramite PCR-DGGE dei batteri lattici isolati.

Microflora of traditional Feta cheese and lactic bacteria identification by PCR-DGGE.

• Author(s) : RANTSIOS A., RANTSIOU K., COCOLIN L., et al.
• Publication date: 2005/11
• Languages : Italian
• Keywords : Ripening (cheese), Enterococcus, Microorganism, Cold storage, Ewe milk cheese
• Source: Rev. Ferment. Ind. aliment. - vol. 44 - n. 452
• Formats : PDF

La maîtrise de la contamination liée à l'air applications fromagères.

Controlling airborne contamination in cheese-making applications.

• Author(s) : VALLIN R.
• Publication date: 2002/11/20
• Languages : French
• Keywords : Refrigerating equipment, Ripening (cheese), Contamination, Air treatment, Design, Cheese factory, Cheese
• Source: Prévention des toxi-infections alimentaires. Journée française du Froid : recueil des conférences.

Dossier : froid et aéraulique.

Case file: refrigeration and ventilation.

• Author(s) : BEN AMARA S., LAGUERRE O., FLICK D., et al.
• Publication date: 2005/07
• Languages : French
• Keywords : Refrigeration, Road transport, Ripening (cheese), Heat transfer, Household refrigerator, Air, Clean room, Flow, Cheese
• Source: Rev. gén. Froid - n. 1055

Fate of Listeria monocytogenes on fully ripened Greek graviera cheese stored at 4, 12, or 25°C in air or vacuum packages: in situ PCR detection of a cocktail of bacteriocins potentially contributing to pathogen inhibition.

• Author(s) : GIANNOU E., KAKOURI A., BOGOVIC MATIJASIC B., et al.
• Publication date: 2009/03
• Languages : English
• Keywords : Listeria, Survival, Expérimentation, Cold storage, Growth, Cheese
• Source: Journal of Food Protection - vol. 72 - n. 3

IIR document

EFFECTS OF FREEZING AND FROZEN STORAGE ON THE PHYSICO-CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF MAJORERO CHEESE.

• Author(s) : MARTIN HERNANDEZ M. C., JUAREZ M., PELAEZ M. C.
• Publication date: 1987/08/24
• Languages : English
• Keywords : Lipolysis, Texture, Organoleptic property, Proteolysis, Chemical property, Freezing, Cheese
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

The presence, genetic diversity and behaviour of Listeria monocytogenes in blue-veined cheese rinds during the shelf life.

• Author(s) : BERNINI V., BOTTARI B., DALZINI E., et al.
• Publication date: 2013/12
• Languages : English
• Keywords : Chilled food, Microbiology, Listeria, Blue cheese, Storage life
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 34 - n. 2

IIR document

Regulation of cheese quality during refrigerated storage.

• Author(s) : RAMANAUSKAS R., ALENCIKIENE G.
• Publication date: 1999/09/19
• Languages : English
• Keywords : Temperature, Quality, Cold storage, Cheese
• Formats : PDF

IIR document

EFFECT OF FREEZING AND FROZEN STORAGE ON THE MICROBIAL FLORA OF MAJORERO CHEESE.

• Author(s) : PELAEZ M. C., TORRE E. de la, MARTIN HERNANDEZ M. C.
• Publication date: 1987/08/24
• Languages : English
• Keywords : Yeast, Coliform, Mould, Microbiology, Lactobacillus, Streptococcus, Pathogen, Freezing, Cheese
• Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
• Formats : PDF

Natamycin as an antimycotic preservative on cheese and fermented sausages.

• Author(s) : DELVES-BROUGHTON J., THOMAS L. V., WILLIAMS G.
• Publication date: 2006/01
• Languages : English
• Keywords : Protection, Food, Mould, Microbiology, Bacteria, Sausage, Cheese
• Source: Food Aust. - vol. 58 - n. 1-2

IIR document

Modélisation de la croissance de Clostridium tyrobutyricum à partir des spores dans les fromages à pâte pressée cuite.

Modelling of the growth of Clostridium tyrobutyricum in semi-hard cheese.

• Author(s) : HUCHET V., THUAULT D., BOURGEOIS C. M.
• Publication date: 1997/06/16
• Languages : French
• Keywords : Spore, Food, Clostridium, Chilled food, Milk, Microorganism, Cooked food, Modelling, Development, Cheese
• Source: Predictive Microbiology Applied to Chilled Foods Preservation
• Formats : PDF