Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale

Forgrave R.; Donaghy J. A.; Fisher A.; Rowe M. T.

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Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale

机译：牛分枝杆菌在实验室规模生产的生牛奶切达干酪和卡菲利干酪的生产和成熟过程中的存活动力学

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AimsPersistence of Mycobacterium bovis was investigated in UK raw milk cheeses.

机译：目的对英国生乳干酪中牛分枝杆菌的持久性进行了研究。

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来源
《Journal of applied microbiology》 |2016年第5期|共12页
作者
Forgrave R.; Donaghy J. A.; Fisher A.; Rowe M. T.;
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正文语种 eng
中图分类应用微生物学;
关键词
cheese manufacture; cheese ripening; food safety; Mycobacterium bovis; raw milk; survival kinetics;

机译：奶酪制造;奶酪成熟;食品安全性;牛分枝杆菌;生乳;存活动力学;

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1. Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale [J] . Forgrave R., Donaghy J. A., Fisher A., Journal of applied microbiology . 2016,第5期

机译：牛分枝杆菌在实验室规模生产的生牛奶切达干酪和卡菲利干酪的生产和成熟过程中的存活动力学
2. Growth and survival of E-coli O157 : H7 during the manufacture andripening of a smear-ripened cheese produced from raw milk [J] . Maher MM, Jordan KN, Upton ME, Journal of applied microbiology . 2001,第2期

机译：大肠杆菌O157：H7在生乳涂抹干酪中的生产和熟化过程中的生长和存活
3. Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw And Pasteurized Milk [J] . RAJESH MODI, Y. HIRVI, A. HILL Journal of food protection . 2001,第7期

机译：噬菌体对原乳和巴氏杀菌牛奶切达干酪生产和储存过程中肠炎沙门氏菌存活的影响
4. The Investigation of Ripening Process and Quality Analysis of Cheeses Produced of Milk with the Modified Free Fatty Acids Composition [C] . Szo(l)tysik M, Janeczek W, Kupczy(n)ki R, 16th International congress on animal hygiene : animal hygiene, health and welfare as corner stones of sustainable animal production . 2013

机译：改性脂肪酸组成牛奶制奶酪的成熟过程研究及质量分析
5. Effect of adjunct cultures, sodium gluconate, and ripening temperature on low-fat cheddar cheese flavor. [D] . Lance, Rebekah M. 2011

机译：辅助培养，葡萄糖酸钠和成熟温度对低脂切达干酪风味的影响。
6. Persistence of Mycobacterium paratuberculosis during Manufacture and Ripening of Cheddar Cheese [O] . J. A. Donaghy, N. L. Totton, M. T. Rowe 2004

机译：切达干酪生产和成熟过程中副结核分枝杆菌的持久性
7. Kinetics of the growth and survival of Staphylococcus aureus in regional rennet ripened cheese manufactured from unpasteurized goat’s milk [O] . Elżbieta Bednarko-Młynarczyk, Joanna Szteyn, Ireneusz Białobrzewski, 2016

机译：在区域尼斯特葡萄球菌的生长和存活的动力学成熟和生存在区域尼斯特牛奶中制造的奶酪成熟的奶酪

Survival kinetics of Mycobacterium bovis during manufacture and ripening of raw milk Cheddar and Caerphilly cheese produced on a laboratory-scale

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