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The effect of different concentrations of sodium chloride on survival of Listeria monocytogenes in white soft cheese [electronic resource].

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Hema, Amani Lotfy F. A

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Language: English Summary language: Arabic Description: p.91-98Other title:

تأثير التركيزات المختلفة من ملح الطعام على حيوية ميكروب الليستسريا مونوسيتوجينز فى الجبن الأبيض الطرى [Added title page title]

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Assiut veterinary medical journal, 2012 v. 58 (133) [electronic resource].

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In: Assiut Veterinary Medical Journal 2012.v.58(133)Summary: The intrinsic characteristics of soft cheeses are perfect for L. monocytogenes growth because they are slightly acidic, have a high moisture content and a high water activity, and have a high fat content which can play a protective role for the organism against control treatments, and also because they contain high amounts of available nutrients.

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The intrinsic characteristics of soft cheeses are perfect for L. monocytogenes growth because they are slightly acidic, have a high moisture content and a high water activity, and have a high fat content which can play a protective role for the organism against control treatments, and also because they contain high amounts of available nutrients.

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