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National Agricultural Library
U.S. Department of Agriculture
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  4. Combinations of acidity type, pH, and commercial clean label antimicrobial ingredients on the growth of Listeria monocytogenes in high-moisture cheese

Combinations of acidity type, pH, and commercial clean label antimicrobial ingredients on the growth of Listeria monocytogenes in high-moisture cheese

Objective

(1) Determine combinations of acid type and pH which inhibit growth of L. monocytogenes in a model, soft cheese system
(2) Determine combinations of acid, pH, and fermentate (culture milk solids or cultured sugar) to inhibit growth of L. monocytogenes in a model, soft cheese system
(3) Determine the effect of adjunct, protective cultures to L. monocytogenes in a model, soft cheese system​.

Investigators
Glass, KA
Institution
University of Wisconsin - Madison
Start date
2016
End date
2017
Funding Source
Dairy Research Inst.
Categories
Listeria
Commodities
Dairy