Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 64, Issue 1-2, Pages 217-221Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0168-1605(00)00452-9
Keywords
Listeria monocytogenes; soft lactic cheese; goat milk
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Soft lactic cheeses were manufactured with raw goat milk inoculated with Listeria monocytogenes. The physico-chemical and microbiological characteristics of curds and cheeses were determined after each processing step as well as during ripening and refrigerated storage. The fate of Listeria monocytogenes was evaluated by enumeration on PALCAM agar acid by a qualitative detection after a double selective enrichment procedure. The results showed that the physico-chemical and microbiological characteristics of lactic cheeses caused a decrease of Listeria monocytogenes counts. However, this decrease did not lead to the complete disappearance of the pathogen and Listeria monocytogenes was able to survive in soft lactic cheeses made with raw goat milk (C) 2001 Elsevier Science B.V. All rights reserved.
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