The fate of Listeria monocytogenes during the manufacture of Camembert-type cheese: A comparison between raw milk and milk treated with high hydrostatic pressure

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 4, 2008, Pages 423-428

  Linton, Mark ^a   Mackle, Aideen B ^a   Upadhyay, Vivek K ^b   Kelly, Alan L ^b   Patterson, Margaret F ^a,c  

^a AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

Author keywords

Camembert; high pressure; Listeria monocytogenes; raw milk; soft cheese

Indexed keywords

FLUID MECHANICS; HYDROSTATIC PRESSURE;

BOVINE MILK; CAMEMBERT; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE; INDUSTRIAL RELEVANCE; LISTERIA MONOCYTOGENES; MONOCYTOGENES; PRESSURE TREATMENTS; RAW MILK; SOFT CHEESE; SOFT CHEESES; TREATED MILK;

FOOD PRODUCTS PLANTS;

BOVINAE; LISTERIA MONOCYTOGENES;

EID: 49849092695     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2008.01.001     Document Type: Article

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