Uso de electrones acelerados para el control de Clostridium tyrobutyricum y Listeria monocytogenes en queso

Abstract

Cheese might be defined as the food resulting from the acidification of milk by lacticacid bacteria (e.g. lactococci, streptococci and lactobacilli) and subsequent coagulation of caseins by clotting enzymes (e.g., chymosin, cyprosine and recombinant rennet), followed by the cutting of the formed gel (curd) and its draining, which is moulded, pressed and salted afterwards. Finally, it is ripened for avariable time depending on the cheese type, i.e. from fresh cheese for immediate consumption (e.g. Burgos and Villalón cheese) to several months (most varieties) or even years (e.g. Grana Padano). The microbiota involved in the acidification and ripening steps (lactic, fungal, etc.), the operations carried out on the curd (lactic or enzymatic coagulation, cutting, cooking, dehydration, etc.) and the ripening conditions (time, humidity and temperature) determine the final characteristics of each cheese variety...