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

    Producció científica: Contribució a una revistaArticleRecercaAvaluat per experts

    92 Cites (Scopus)

    Resum

    Pasteurized goat's milk inoculated with Escherichia coli 405 CECT was manufactured into cheese containing 108 CFU/g. The fresh cheese was treated by combinations of pressure (400, 450, and 500 MPa), temperature (2, 10, and 25°C) and time (5, 10, and 15 min). Once treated, cheeses were stored at 2 to 4°C. Counts of surviving Escherichia coli and aerobic mesophilic bacteria were determined 1, 15, 30, and 60 days after treatment. No colonies of surviving E. coli were detected 1 day after pressurization, except in samples treated for 5 min at 25°C at pressures of 400 and 450 MPa. 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 MPa.
    Idioma originalEnglish
    Pàgines (de-a)582-587
    RevistaJournal of Food Protection
    Volum59
    Número6
    DOIs
    Estat de la publicacióPublicada - 1 de febr. 1996

    Fingerprint

    Navegar pels temes de recerca de 'Populations of aerobic mesophils and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure'. Junts formen un fingerprint únic.

    Com citar-ho