Microflora of Pressurized Edam Cheese
DOI:
https://doi.org/10.3923/pjn.2007.28.32Keywords:
Edam cheese, high pressure technology, microflora, ripeningAbstract
Pressurization is a modern method of food processing and preservation. This paper discusses the effect of high pressure (200 and 400 MPa) on the microflora of ripening cheese. Cheese with a different ripening degree was subjected to a microbiological analysis which involved determination of the total bacteria count as well as the numbers of lactic streptococci, coli group bacteria, Clostridium, Listeria and Salmonella. After pressurization at 400 MPa, the number of lactic streptococci and total bacteria count decreased by 2-4 orders of magnitude. The high pressure did not result in the inactivation of technologically-undesirable bacteria.
Downloads
Published
Issue
Section
License
Copyright (c) 2007 Asian Network for Scientific Information
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
