Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk

Food Microbiology

Volumn 18, Issue 1, 2001, Pages 45-51

  Buffa, M ^a   Guamis, B ^a   Royo, C ^a   Trujillo, A J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE RIPENING; ENTEROCOCCUS; FOOD SAFETY; GOAT; HIGH TEMPERATURE; HYPERBARISM; LACTOBACILLUS; MICROBIAL POPULATION DYNAMICS; MILK; PASTEURIZATION;

EID: 0035124417     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2000.0372     Document Type: Article

References (26)

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4. Effects of high hydrostatic pressure on food constituents: An overview
5. High pressure treatment of milk and effects on microbiological and sensory quality of Cheddar cheese
6. Études microbiologiques sur le lait et fromage de chèvre en Sardaigne. Note II: Streptocoques, lactobacilles et Leuconostoc
7. Comparison of the effects of high-pressure treatments and head pasteurization on the whey proteins in goat's milk
8. Biochemical and microbiological characteristics of artisanal hard goat's cheese
9. Effect of high hydrostatic pressure on Escherichia coli and Pseudomonas fluorescens strains in ovine milk
10. Sensitivity of Staphylococcus aureus and Lactobacillus helveticus in ovine milk subjected to high hydrostatic pressure
11. High pressure inactivation of microorganisms inoculated into ovine milk at different fat content
12. Microbiological study of semi-hard goat's milk cheese (Majorero)
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14. The effect of pressure in the preservation of milk
15. The effects of high pressure on whey protein denaturation and cheese-making properties of raw milk
16. Distribution of minerals and proteins between the mineral phases of pressurized milks from different species
17. The inactivation of vegetative bacteria by pressure
18. Contribution of the indigenous micro flora to the maturation of Cheddar cheese
19. Gredos goat's milk cheese: Microbiological and chemical changes throughout ripening
20. Some technological properties and enymatic activities of strains of Enterococcus faecalis isolated from Cebreiro cheese
21. Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheese
22. High-pressure treatment of milk: Effects on casein micelle structure and on enzymic coagulation
23. Conformational changes of casein micelles by high pressure treatment
24. Microbial changes throughout the manufacturing and ripening of a Spanish goat's raw milk cheese (Armada variety)
25. Influence of pressurization on goat milk and cheese composition and yield
26. Ripening profiles of goat cheese produced from milk treated with high pressure