Influence of temperature on microbial growth during processing of kochkäse cheese made from raw and pasteurised milk
Klaus Peter Schlei, Betina Louise Angioletti, Lisiane Fernandes de Carvalho, Sávio Leandro Bertoli, Mercedes Reiter, Carolina Krebs de Souza
Topics & Concepts
PasteurizationFood scienceMesophileRaw milkLactic acidRaw materialRipeningMicroorganismBacterial growthBacteriaAerobic bacteriaCheese ripeningChemistryBiologyOrganic chemistryGeneticsListeria monocytogenes in Food SafetyFood Safety and HygieneMicrobial Inactivation Methods