Behavior of Salmonella typhimurium During Manufacture and Curing of Cheddar Cheese

J. M. Goepfert; N. F. Olson; E. H. Marth

首页> 外文期刊>Applied Microbiology >Behavior of Salmonella typhimurium During Manufacture and Curing of Cheddar Cheese

【24h】

Behavior of Salmonella typhimurium During Manufacture and Curing of Cheddar Cheese

机译：伤寒沙门氏菌在切达干酪生产和固化过程中的行为

获取原文

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

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.

机译：巴氏灭菌后，用被鼠伤寒沙门氏菌污染的全脂牛奶制成九桶搅拌凝乳切达干酪。在生产和腌制过程中用最可能的数技术对沙门氏菌进行计数表明，这些微生物在生产过程中迅速繁殖直至凝乳被腌制。此后以及在整个固化过程中，沙门氏菌的数量均以取决于固化温度的速率下降。证据表明，固化过程中凝乳中挥发性脂肪酸的产生可能是造成这种下降的原因。

著录项

来源
《Applied Microbiology》 |1968年第6期|共5页
作者
J. M. Goepfert; N. F. Olson; E. H. Marth;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种
中图分类微生物学;
关键词

相似文献

外文文献
中文文献
专利

1. Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw And Pasteurized Milk [J] . RAJESH MODI, Y. HIRVI, A. HILL Journal of food protection . 2001,第7期

机译：噬菌体对原乳和巴氏杀菌牛奶切达干酪生产和储存过程中肠炎沙门氏菌存活的影响
2. Behavior of Escherichia coli 0157:H7 during the Manufacture and Aging of Gouda and Stirred-Curd Cheddar Cheeses Manufactured from Raw Milk [J] . DENNIS J. DAMICO, MARC J. DRUART, CATHERINE W. DONNELLY Journal of food protection . 2010,第12期

机译：大肠杆菌0157：H7在用生奶制造的高达干酪和切达干酪切达干酪的制造和老化过程中的行为
3. Response of Escherichia coli O157: H7, Listeria monocytogenes, Salmonella Typhimurium, and Staphylococcus aureus to the Thermal Stress Occurring in Model Manufactures of Grana Padano Cheese [J] . D. Ercolini, V. Fusco, G. Blaiotta, Journal of dairy science . 2005,第11期

机译：大肠杆菌O157：H7，单核细胞增生性李斯特菌，鼠伤寒沙门氏菌和金黄色葡萄球菌对格兰娜帕达诺奶酪模型制造商产生的热应力的响应。
4. Manufacturing Procedures That Impact Yield of Cheddar Cheese [C] . Mark E. Johnson Marschall Cheese Seminar . 2002

机译：切乳酪奶酪的产生的制造程序
5. Manufacturing, Chemical, and Sensory Properties of a Hybrid Cheddar Cheese [D] . Salas, Javier Abelardo. 2019

机译：杂交切达干酪的制造，化学品和感觉特性
6. Behavior of Salmonella typhimurium During Manufacture and Curing of Cheddar Cheese [O] . J. M. Goepfert, N. F. Olson, E. H. Marth 1968

机译：伤寒沙门氏菌在切达干酪生产和固化过程中的行为
7. Cheese; a short treatise on the manufacture of various kinds of domestic and foreign cheese, Cheddar, Dutch, Swiss, Italian, French, Limburger, Neufchatel, cream, cottage cheese, etc. [O] . Frederiksen, Johan Ditlev, 1845- [from old catalog] 1918

机译：起司;关于制造各种国内外奶酪，切达干酪，荷兰，瑞士，意大利，法国，林堡，Neufchatel，奶油，奶酪等的简短论文。

Behavior of Salmonella typhimurium During Manufacture and Curing of Cheddar Cheese

摘要

著录项

相似文献

相关主题

期刊订阅