Fate of <i>Salmonella</i> spp. in the Fresh Soft Raw Milk Cheese during Storage at Different Temperatures
The aim of this study was to determine the survival kinetics of <i>Salmonella</i> spp. in unripened, fresh raw milk cheese during storage at 5, 15 and 25 °C. Microbiological (coliforms and <i>E. coli</i>, <i>S. thermophilus</i>, <i>Lactococcus </i>sp.,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-04-01
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| Series: | Microorganisms |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2607/9/5/938 |