The survival and growth of Bacillus cereus and Listeria monocytogenes, during the manufacture of Ricotta Salata cheese : a thesis presented in partial fulfilment of the requirements for the degree of Masters in Food Technology at Massey University, Palmerston North, New Zealand

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Title

The survival and growth of Bacillus cereus and Listeria monocytogenes, during the manufacture of Ricotta Salata cheese : a thesis presented in partial fulfilment of the requirements for the degree of Masters in Food Technology at Massey University, Palmerston North, New Zealand

Content partner

Massey University

Collection

Massey Research Online

Description

This study was conducted with the following objectives: 1) to investigate the survival and growth of Bacillus cereus during the manufacture of Ricotta Salata cheese; and 2) to investigate the survival and growth of Listeria monocytogenes during the manufacture of Ricotta Salata cheese. The Ricotta Salata cheese was made by heating the whole milk to 95oC, and adding citric acid to coagulate the cheese curd. The cheese curd was inoculated with 7 log10 CFU/g B. cereus broth and 8 log10 CFU/g L. ...

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Format

Research paper

Research format

Thesis

Thesis level

Masters

Date created

2017

Creator

Su, Boyuan

URL

https://hdl.handle.net/10179/12442

Related subjects

Cheese / Microbiology / Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology

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