Use of Hydrostatic Pressure for Inactivation of Microbial Contaminants in Cheese
نویسندگان
چکیده
منابع مشابه
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15 صفحه اولHydrostatic Pressure for Accelerating Ripening of Goat’s Milk Cheese: Proteolysis
High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments were used for accelerating ripening of goat’s milk cheese: 50 MPa / 72 h, 400 MPa / 5 min and 400 MPa / 5 min followed by 50 MPa / 72 h all at 14 °C. Moisture content and pH were higher in 400 MPa treatments compared to the others. By measuring proteolysis indexes, 400 MPa treatments were found to a...
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New mathematical modeling approach for predicting microbial inactivation by high hydrostatic pressure.
A new primary model based on a thermodynamically consistent first-order kinetic approach was constructed to describe non-log-linear inactivation kinetics of pressure-treated bacteria. The model assumes a first-order process in which the specific inactivation rate changes inversely with the square root of time. The model gave reasonable fits to experimental data over six to seven orders of magni...
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ژورنال
عنوان ژورنال: Applied and Environmental Microbiology
سال: 2000
ISSN: 0099-2240,1098-5336
DOI: 10.1128/aem.66.11.4890-4896.2000