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

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    Abstract

    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.
    Original languageEnglish
    Pages (from-to)582-587
    JournalJournal of Food Protection
    Volume59
    Issue number6
    DOIs
    Publication statusPublished - 1 Jan 1996

    Keywords

    • Escherichia coli
    • fresh cheese
    • High hydrostatic pressure
    • Mato cheese
    • mesophilic bacteria

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