Short Communication: Inactivation of Microbial Contaminants in Raw Milk La Serena Cheese by High-Pressure Treatments
Author:
Funder
INIA
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference16 articles.
1. Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high pressure treatments and bacteriocin-producing lactic acid bacteria;Arqués;J. Appl. Microbiol.,2005
2. Effect of combinations of high pressure treatments and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese;Arqués;Int. Dairy J.,2005
3. Populations of aerobic mesophiles and inoculated E. coli during storage of fresh goat's milk cheese treated with high pressure;Capellas;J. Food Prot.,1996
4. High-pressure processing of Gorgonzola cheese: Influence on Listeria monocytogenes inactivation and on sensory characteristics;Carminati;J. Food Prot.,2004
5. Effect of high pressure on the viability and enzymatic acitivity of mesophilic lactic acid bacteria isolated from caprine cheese;Casal;J. Dairy Sci.,1999
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