Výsledky vyhledávání - "Livia Schwendimann"

Effect of Scalding Temperature on Growth of Staphylococcus aureus and Formation of Staphylococcal Enterotoxin during the Production of Alpine Cheese in a Laboratory Cheesemaking Model

Autor: Thomas Berger, Susann Meier, Jörg Hummerjohann, Ernst Jakob, Hans-Ulrich Graber, Livia Schwendimann

Publikováno v: Journal of Food Protection. 83:1822-1828

To reduce the number of cheese with potential Staphylococcus aureus contamination reaching consumers, European legislation has stipulated that all cheese must be tested for coagulase-positive staphylococci (CPS) at the point in production when number

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2dd2ceff6dfbd7cd227db70f80233d67
https://doi.org/10.4315/jfp-19-600

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Sanitising wooden boards used for cheese maturation by means of a steam-mediated heating process

Autor: René Imhof, Livia Schwendimann, Patrizia Riva Scettrini

Publikováno v: Journal of Consumer Protection and Food Safety. 12:255-263

The aim of this study was to describe the development and evaluation of a steam-mediated heating process for the sanitation of wooden boards used in cheese production. Wooden spruce fir boards from a cheese ripening centre were cut into small blocks

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::54b433f73fa53290c0559b9f909b8245
https://doi.org/10.1007/s00003-017-1114-0

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