Behaviour of Listeria monocytogenes during manufacture of buffalo mozzarella cheese. Preliminary researches [Campania]
1999
Murru, N. | Tozzi, M. | Sarli, T.A. | Cortesi, M.L. (Naples Univ., Portici (Italy). Dipartimento di Scienze Zootecniche) | Citro, A.
إنجليزي. Raw buffalo milk was inoculated with Listeria monocytogenes (L. m.) at levels of 1.1 x 10*[4) and 5.0 x 10*[3) ufc/ml and used to produce buffalo mozzarella cheese following the traditional manufacturing procedures in use in Campania. In each trial the bacteriological quality of milk, natural whey culture, curd, whey, stretching water, cheese and brine solution were monitored. L. m. was found in the cheeses from both trials
اظهر المزيد [+] اقل [-]إيطالي. [Latte crudo di bufala e' stato inoculato con Listeria monocytogenes (L. m.) a livelli di 1,1 x 10*[4) e 5,0 x 10*[3) ufc/ml ed e' stato utilizzato per produrre mozzarella di bufala seguendo le tecniche tradizionali di fabbricazione in uso in Campania. In ogni prova e' stata controllata la qualita' batteriologica del latte, del sierofermento, della cagliata, del siero, dell'acqua di filatura, della mozzarella e della salsetta. L. m. e' stata ritrovata nelle mozzarelle derivanti da ambedue le prove]
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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