Water properties in cream cheeses with variations in pH, fat, and salt content and correlation to microbial survival

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 7, 2012, Pages 1635-1644

  Møller, Sandie M ^a   Hansen, Tina B ^b   Andersen, Ulf ^c   Lillevang, Søren K ^c   Rasmussen, Anitha ^c   Bertram, Hanne C ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^c Arla Foods   (Denmark)

Author keywords

cream cheese; E. coli O157; Listeria innocua; low field NMR; Staphylococcus aureus; transverse relaxation; water self diffusion

Indexed keywords

CREAM CHEESE; E. COLI O157; LISTERIA INNOCUA; LOW-FIELD NMR; STAPHYLOCOCCUS AUREUS; TRANSVERSE RELAXATION;

BACTERIA;

ESCHERICHIA COLI;

FAT; SODIUM CHLORIDE; WATER;

ARTICLE; BACTERIAL COUNT; CHEESE; ESCHERICHIA COLI O157; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LISTERIA; MICROBIOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PH; STAPHYLOCOCCUS AUREUS;

CHEESE; COLONY COUNT, MICROBIAL; ESCHERICHIA COLI O157; FATS; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LISTERIA; MAGNETIC RESONANCE SPECTROSCOPY; SODIUM CHLORIDE; STAPHYLOCOCCUS AUREUS; WATER;

EID: 84857381404     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204371v     Document Type: Article

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