Short communication: Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatments.

@article{Arqus2006ShortCI,
  title={Short communication: Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatments.},
  author={Juan L Arqu{\'e}s and Sonia Garde and Pilar Gaya and Margarita Y. Medina and Manuel N{\'u}{\~n}ez},
  journal={Journal of dairy science},
  year={2006},
  volume={89 3},
  pages={888-91}
}
La Serena cheese, a Spanish variety made from Merino ewes' raw milk, has a high pH value, low salt content, and high moisture, conditions that are all favorable for growth and survival of contaminating microorganisms, including pathogens. To improve its microbiological quality and safety, high-pressure treatments at 300 or 400 MPa for 10 min at 10 degrees C were applied to 2 batches of La Serena cheese on d 2 or 50 of ripening. Cheese treated on d 2 at 300 MPa showed viable aerobic counts that… CONTINUE READING

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