Behavior of Salmonella typhimurium During Manufacture and Curing of Cheddar Cheese
| Autor: | J. M. Goepfert, Elmer H. Marth, N. F. Olson |
|---|---|
| Rok vydání: | 1968 |
| Předmět: |
Salmonella typhimurium
Salmonella Curing (food preservation) Pasteurization Food Contamination Acetates Sodium Chloride medicine.disease_cause General Biochemistry Genetics and Molecular Biology law.invention Volatile fatty acids Cheese Most probable number law medicine Food microbiology Food-Processing Industry Food science General Pharmacology Toxicology and Pharmaceutics General Immunology and Microbiology Chemistry Rate dependent food and beverages Articles General Medicine Food Microbiology Food contaminant |
| Zdroj: | Applied Microbiology. 16:862-866 |
| ISSN: | 0003-6919 |
| Popis: | Nine vats of stirred-curd granular cheddar cheese were made with whole milk contaminated with Salmonella typhimurium after pasteurization. Enumeration of salmonellae by the most probable number technique during manufacture and curing showed that these organisms multiplied rapidly during manufacture until the curd was salted. Thereafter and throughout the curing period, the salmonellae declined in number at a rate dependent on the temperature of curing. Evidence is presented indicating that the production of volatile fatty acids in the curd during curing may be responsible for this decline. |
| Databáze: | OpenAIRE |
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