Influence of Emulsifying Salts on the Growth of <i>Bacillus thuringiensis</i> CFBP 3476 and <i>Clostridium perfringens</i> ATCC 13124 in Processed Cheese

Processed cheese is a dairy product with multiple end-use applications, where emulsifying salts play a fundamental role in physicochemical changes during production. Moreover, some of these salts may be a strategy to control spoilage and pathogenic microorganisms, contributing to safety and shelf li...

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Autori principali:	Andressa Fusieger, Raiane Rodrigues da Silva, Valéria Quintana Cavicchioli, Rafaela da Silva Rodrigues, Jaqueline Aparecida Honorato, Sidney Rodrigues de Jesus Silva, Mariana Lage Pena, Cinzia Caggia, Luís Augusto Nero, Antonio Fernandes de Carvalho
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2022-10-01
Serie:	Foods
Soggetti:	dairy food safety melting salts microbiological stability polyphosphate shelf life
Accesso online:	https://www.mdpi.com/2304-8158/11/20/3217
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