High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality

The effect of high-pressure treatment (400 or 600 MPa for 7 min) on microbiology, proteolysis, texture and sensory parameters was investigated in a mature raw goat milk cheese. At day 60 of analysis, Mesophilic aerobic, Enterobacteriaceae, lactic acid bacteria and Listeria spp. were inactivated afte...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 19(2013), 6 vom: 01. Dez., Seite 493-501
1. Verfasser:	Delgado, Francisco José (VerfasserIn)
Weitere Verfasser:	Delgado, Jonathan, González-Crespo, José, Cava, Ramón, Ramírez, Rosario
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2013
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Research Support, Non-U.S. Gov't Raw goat milk cheese high pressure microbiology refrigerated storage sensory analysis texture Nitrogen N762921K75