Behavior of Yersinia enterocolitica and Salmonella typhimurium in Crottin goat's cheese.

Abstract

In order to evaluate the behavior of Yersinia enterocolitica and Salmonella typhimurium in Crottin goat's cheese, inoculated products stored at 5, 15 and 25 degrees C were analysed together with chemical and microbiological characteristics of the cheese. In general, low counts of microorganisms were detected. None of the samples showed the presence of… (More)

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