High intensity light pulses to reduce microbial load in fresh cheese

Journal of Dairy Research

Volumn 85, Issue 2, 2018, Pages 232-237

  Lacivita, Valentina ^a   Conte, Amalia ^a   Lyng, James G ^b   Arroyo, Cristina ^b   Zambrini, Vittorio A ^c   Del Nobile, Matteo A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c Granarolo SpA   (Italy)

Author keywords

High Intensity Light Pulses; microbial inactivation; mozzarella cheese; non thermal technology

Indexed keywords

BACTERIAL COUNT; CHEESE; CYTOLOGY; ENTEROBACTERIACEAE; FOOD CONTROL; FOOD PRESERVATION; MICROBIOLOGY; PH; PHOTOCHEMISTRY; PROCEDURES; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS; RADIATION RESPONSE;

CHEESE; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; PHOTOCHEMICAL PROCESSES; PSEUDOMONAS; PSEUDOMONAS FLUORESCENS;

EID: 85054979653     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029918000134     Document Type: Article

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