Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk
نویسندگان
1 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
2 Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Razi University, Kermanshah, Iran
doi
10.29252/jfqhc.5.3.109چکیده
Background: One of the most well-known Iranian traditional cheeses is Koozeh. The aim of present work was to evaluate the survival of L. monocytogenes during ripening of Iranian traditional Koozeh cheese made from raw ewe's milk. Methods: A 2-factor experimental design was applied to study the effect of ripening conditions, including ...
