High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties

Journal of Dairy Science

Volumn 95, Issue 9, 2012, Pages 4851-4862

  Hnosko, J ^a   San Martin Gonzalez, M F ^b   Clark, S ^c  

^a UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^b PURDUE UNIVERSITY   (United States)

^c IOWA STATE UNIVERSITY   (United States)

Author keywords

Cheese; Quality; Safety

Indexed keywords

ARTICLE; CHEESE; FOOD CONTROL; FOOD HANDLING; FOOD QUALITY; LISTERIA; METABOLISM; METHODOLOGY; MICROBIOLOGY; PASTEURIZATION; PH; PRESSURE; SCANNING ELECTRON MICROSCOPY; STANDARD; TEMPERATURE;

CHEESE; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD QUALITY; HYDROGEN-ION CONCENTRATION; LISTERIA; MICROSCOPY, ELECTRON, SCANNING; PASTEURIZATION; PRESSURE; TEMPERATURE;

EID: 84865339253     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-5028     Document Type: Article

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