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

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

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