Growth and Survival of Undesirable Bacteria in Cheese
作者： Edmund A. Zottola , Lorraine B. Smith
DOI: 10.1007/978-1-4615-2650-6_12
关键词:
摘要: The growth and survival of bacteria in foods, particularly dairy products such as cheese, have been studied extensively; however, changes dietary habits, the development new technologies formulations to meet demands for cheeses lower fat, cholesterol calorie content, may create conditions which render cheese microbiologically unsafe human consumption. To understand fully concern safety these one must first be aware potential hazards, how, why where they occur how can controlled or eliminated.
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