Comparison of methods for enumeration of yeasts and molds in shredded low-moisture, part-skim mozzarella cheese

Journal of Food Protection

Volumn 63, Issue 4, 2000, Pages 529-533

  Spangenberg, Dana S ^a   Ingham, Steven C ^b  

^a Northland Laboratories   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE; CHLORAMPHENICOL; CHLORTETRACYCLINE; DICHLORAN; FOOD STORAGE; FUNGUS; FUNGUS DETECTION; GRID MEMBRANE FILTER; MEMBRANE FILTER; POTATO DEXTROSE AGAR; ROSE BENGAL; TEMPERATURE;

FUNGI; SOLANUM TUBEROSUM;

EID: 0034114219     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-63.4.529     Document Type: Article

References (9)

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2. Beuchat, L. R., B. V. Nail, R. E. Brackett, and T. L. Fox. 1990. Evaluation of a culture film (Petrifilm YM) method for enumerating yeasts and molds in selected dairy and high-acid foods. J. Food Prot. 53: 869-874.
3. Eliot, S. C., J.-C. Vuillemard, and J.-P. Emond. 1998. Stability of shredded mozzarella cheese under modified atmospheres. J. Food Sci. 63:1075-1080.
4. Entis, P., and I. Lerner. 1996. Two-day yeast and mold enumeration using the ISO-GRID® membrane filtration system in conjunction with YM-11 agar. J. Food Prot. 59:416-419.
5. Marshall, R. T. (ed.). 1993. Standard methods for the examination of dairy products, 16th ed. American Public Health Association, Washington, D.C.
6. Oxoid. 1990. The Oxoid manual, 6th ed. Unipath Ltd., Basingstoke, UK.
7. U.S. Food and Drug Administration. 1992. Yeasts, molds, and mycotoxins, p. 227-234. In United States Food and Drug Administration bacteriological analytical manual, 7th ed. AOAC International. Gaithersburg, Md.
8. U.S. Food and Drug Administration. 1998. Yeasts, molds, and mycotoxins, p. 18.01-18.11. In United States Food and Drug Administration bacteriological analytical manual, 8th ed., revision A. AOAC International, Gaithersburg, Md.
9. Vlaemynck, G.M. 1994. Comparison of Petrifilm and plate count methods for enumerating molds and yeasts in cheese and yogurt. J. Food Prot. 57: 913-914.