Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese Manufacture
This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of <i>Escherichia coli</i> in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an excellent culture medium for &l...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-10-01
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Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/20/3751 |