Effect of high-pressure treatments on microbial loads and physicochemical characteristics during refrigerated storage of raw milk Serra da Estrela cheese samples-Reference-Cited by-同舟云学术

Effect of high-pressure treatments on microbial loads and physicochemical characteristics during refrigerated storage of raw milk Serra da Estrela cheese samples

Published:2013-12-19 Issue:5 Volume:49 Page:1272-1278
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Inácio Rita S.¹,Fidalgo Liliana G.¹,Santos Mauro D.¹,Queirós Rui P.¹,Saraiva Jorge A.¹

Affiliation:

1. QOPNA; Department of Chemistry; University of Aveiro; 3810-193 Aveiro Portugal

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference28 articles.

1. Microbiological, chemical, and sensory characteristics of Hispánico cheese manufactured using frozen high pressure treated curds made from raw ovine milk;Alonso;International Dairy Journal,2011

2. Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese;Alonso;Journal of Dairy Research,2012

3. Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese;Arqués;International Dairy Journal,2005

4. Short Communication: inactivation of Microbial Contaminants in Raw Milk La Serena Cheese by High-Pressure Treatments;Arqués;Journal of Dairy Research,2006

5. Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments;Calzada;Applied and environmental microbiology,2013

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4. Benefits and effectiveness of high pressure processing on cheese: a ricotta case study;International Journal of Food Engineering;2021-09-02

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