EFFECT OF RIPENING ON THE MICROBIOLOGICAL PROFILE OF HIGH-QUALITY RAW-MILK FOR CHEESE-MAKING

被引：0

作者：

DESMASURES, N ^{[1
]}

RADIGUET, S ^{[1
]}

LEJEUNE, J ^{[1
]}

GUEGUEN, M ^{[1
]}

机构：

[1] UNIV CAEN,UFR SCI,DEPT MATH,F-14032 CAEN,FRANCE

来源：

MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL | 1995年 / 50卷 / 04期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Eleven samples of milk from 6 farms were kept in the laboratory at 4 degrees C for 24 h. Starter was then added and they were ripened. Lactococcus was not the major microorganism in all the ripened samples; there was a significant development of wild strains (p<0.05), and Pseudomonas was the dominant flora in 4 of 11 samples. This was due less to its initial concentration than to its capacity to multiply in milk. The ripened milk contained low concentrations of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes were not detected.

引用

页码：193 / 195

页数：3

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