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Behavior of Pseudomonas aeruginosa during manufacture and storage of Damietta cheese and minced meat






Assiut Veterinary Medical Journal 28(55): 195-205

Behavior of Pseudomonas aeruginosa during manufacture and storage of Damietta cheese and minced meat

Two portions of laboratory-pasteurized milk artificially contaminated with approx. 106 Pseudomonas aeruginosa/ml were used to manufacture Damietta cheese after addition of 5 and 10% sodium chloride, and rennet. Cheese samples were stored in their whey at room temp. (30+or-1 degrees C) and examined periodically for P. aeruginosa count, pH value, and moisture and salt contents. P. aeruginosa increased in number during the initial stage of manufacture of both types of cheeses.

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Accession: 002308788



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