Bactericidal and bacteriostatic effects of sodium polyphosphate emulsifying salts on selected targets in processed cheese

Author:

Fusieger AndressaORCID,de Jesus Silva Sidney Rodrigues,Rodrigues da Silva Raiane,Camargo Anderson CarlosORCID,Honorato Jaqueline Aparecida,Teixeira Camila Gonçalves,Souza Luana VirgíniaORCID,Caggia CinziaORCID,Nero Luís Augusto,Carvalho Antonio Fernandes deORCID

Funder

Fundação de Amparo à Pesquisa do Estado de Minas Gerais

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference55 articles.

1. Identification of some enterotoxigenic strains of staphylococci from locally processed cheese;Abbar;Food Microbiology,1986

2. Inhibitory effects of polyphosphates on Clostridium perfringens growth, sporulation and spore outgrowth;Akhtar;Food Microbiology,2008

3. Physical and sensory properties of block processed cheese with formulated emulsifying salt mixtures;Awad;International Journal of Food Properties,2004

4. Influence of long-chain polyphosphate and heat treatment on Clostridium cochlearium and Clostridium sporogenes isolated from processed cheese spread;Borch;Journal of Food Protection,2007

5. Portaria MAPA No. 356, de 04 de setembro de 1997. Regulamento Técnico de Identidade e Qualidade de Queijo Processado ou Fundido, Processado Pasteurizado e Processado ou fundido U.H.T. Brasília, Brasil: Ministério da Agricultura, Pecuária e Abastecimento;Brasil,1997

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