HIGH PRESSURE TREATMENT OF SWISS CHEESE SLURRIES (I): INACTIVATION OF SELECTED MICROORGANISMS AFTER TREATMENT AND DURING ACCELERATED RIPENING

摘要

Cheese slurries, made from fresh Swiss cheese curd, were treated at 345 or 550 Mpa for 10 or 30 minutes in an isostatic press at 25 deg. C. The slurries were ripened at 30 deg. C for 0, 3 and 5 ands. The growths of coliforms, yeasts and molds, starter bacteria (Lactococci and Streptococci), non-starter lactic acid bacteria (Lactobacilli), and presumptive coagulase-positive Staphylococcus were determined.