A CASE STUDY: EFFECT OF MOLD ON GROWTH OF COAGULASE-POSITIVE STAPHYLOCOCCI IN CHEDDAR CHEESE
1971 ◽
Vol 34
(12)
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pp. 583-583
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Keyword(s):
A large lot of Cheddar cheese was refused by a food processing plant on the basis of extensive mold growth. The mold belonged to the genus Penicillium. There was a gradual increase in pH from the center of the cheese (pH 5.48) towards the moldy, surface (pH 7.80). All portions of the cheese yielded staphylococci, but those isolated (100–1000/g) from the subsurface moldy areas were all coagulase-positive. Coliforms and salmonellae were absent. Aflatoxins could not be detected but the isolated coagulase-positive staphylococci were able to produce enterotoxin D.
Keyword(s):
Keyword(s):
2005 ◽
Vol 49
(9)
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pp. 867-871
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2020 ◽
pp. 101-108
2014 ◽
Vol 2014
(5)
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pp. 1906-1919
Keyword(s):
2011 ◽
Vol 140
(5)
◽
pp. 906-915
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Keyword(s):
2014 ◽
pp. 541-552