Trappist cheese constitutes more than one-third of the semisoft cheese production in Yugoslavia. The ability of Listeria monocytogenes to survive the Trappist cheese-making process and persist during 90 d of ripening and storage was examined. Trappist cheese was manufactured from pasteurized milk (trials A, B, C) and from whey (trials D and E) inoculated with L. monocytogenes (2.46–5.38 log10 CFU/ml). An increase in L. monocytogenes counts was detected after 30 d of ripening in all of the five trials. After ripening and storage for 90 d, the L. monocytogenes counts ranged from 2.72–5.64 log10 CFU/g cheese. A decline in the population of L. monocytogenes was correlated with a decrease in cheese moisture and pH and with an increase in NaCl and titratable acidity.
Survival of Listeria monocytogenes During the Manufacture and Ripening of Trappist Cheese
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IVANA KOVINCIC, IVICA F. VUJICIC, MELINA SVABIC-VLAHOVIC, MIRJANA VULIC, MAJA GAGIC, IRENE V. WESLEY; Survival of Listeria monocytogenes During the Manufacture and Ripening of Trappist Cheese. J Food Prot 1 June 1991; 54 (6): 418–420. doi: https://doi.org/10.4315/0362-028X-54.6.418
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