Effect of pressurization on the microflora of ripening cheese
2006
Kuzmicka, M. | Wisniewska, K. | Reps, A.,University of Warmia and Mazury, Olsztyn (Poland). Dept. of Food Biotechnology
The experiment was aimed at determining the efect of pressurization on the microflora of ripenning Edamski cheese. The pressure treatment applied at 50 and 100 MPa did not have significant impact on the total microbial count nor the number of lactococci, irrespective of the degree of cheese maturation. It was not unequivocally confirmed that high pressure treatment resulted in the inactivation of coliforms. A slight increase in the number of the resting spores of clostridia was observed after the pressurization
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