Short communication: Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatments

Journal of Dairy Science

Volumn 89, Issue 3, 2006, Pages 888-891

  Arques J L ^a   Garde, S ^a   Gaya, P ^a   Medina, M ^a   Nunez M ^a  

^a INIA   (Spain)

Author keywords

High pressure; La Serena; Microbial contaminant; Raw milk cheese

Indexed keywords

ENTEROCOCCUS; NEGIBACTERIA; OVIS; STAPHYLOCOCCUS;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEESE; CHEMISTRY; ENTEROBACTERIACEAE; ENTEROCOCCUS; FOOD HANDLING; GRAM NEGATIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; METHODOLOGY; MICROBIOLOGY; MILK; PH; PRESSURE; SHEEP; STAPHYLOCOCCUS AUREUS; TIME;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; ENTEROCOCCUS; FOOD HANDLING; GRAM-NEGATIVE BACTERIA; HYDROGEN-ION CONCENTRATION; MILK; PRESSURE; SHEEP; STAPHYLOCOCCUS AUREUS; TIME FACTORS;

EID: 33744982129     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72153-1     Document Type: Article

References (16)

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