Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 449641
Title Fate of Listeria monocytogenes in Gouda microcheese: No growth, and substantial inactivation after extended ripening times
Author(s) Wemmenhove, E.; Stampelou, I.; Hooijdonk, A.C.M. van; Zwietering, M.H.; Wells-Bennik, M.H.J.
Source International Dairy Journal 32 (2013)2. - ISSN 0958-6946 - p. 192 - 198.
DOI https://doi.org/10.1016/j.idairyj.2013.05.004
Department(s) Food Microbiology Laboratory
Food Quality and Design
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2013
Keyword(s) cheddar cheese - inoculum size - lactic-acid - behavior - manufacture - inhibition - survival - storage - milk - ph
Abstract This challenge study demonstrates that Listeria monocytogenes does not grow in Gouda cheese: during the first 8 weeks of ripening no growth was observed and between 8 and 52 weeks viable numbers declined significantly in a well-established Gouda microcheese system. Cheese milk was artificially contaminated just prior to addition of the starter culture. Three individual L. monocytogenes strains were used, including strains originating from cheese, a cheese plant environment and a reference strain. During curd formation, viable numbers of L. monocytogenes increased by 0.5 log cfu g-1, resulting from entrapment in the curd. No growth was observed during the first 8 weeks of ripening. A significant decline in the viable numbers of L. monocytogenes was observed in Gouda cheese that was ripened for longer than 8 weeks. Two factors that could possibly control the fate of L. monocytogenes in Gouda cheese were lactic acid and water activity.
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