Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goat's milk fresh cheese

The effect of pressures ranging from 400 to 500 MPa combined with mild heat on Staphylococcus carnosus inoculated in fresh cheese and the concurrent use of 500 MPa and nisin to inactivate cheese indigenous populations has been studied. Staphylococcus carnosus counts could not be substantially decrea...

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Veröffentlicht in:	Food microbiology 2000-12, Vol.17 (6), p.633-641
Hauptverfasser:	Capellas, M, Mor-Mur, M, Gervilla, R, Yuste, J, Guamis, B
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacillus subtilis Biological and medical sciences Food industries Food microbiology Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams Staphylococcus carnosus
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