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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...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: 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
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2022-10-01
Schriftenreihe:Foods
Schlagworte:
dairy
food safety
melting salts
microbiological stability
polyphosphate
shelf life
Online-Zugang:https://www.mdpi.com/2304-8158/11/20/3217
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