Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese Manufacture

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...

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Bibliographic Details
Main Authors: Nidia Aracely Chacón-Flores, Guadalupe Isela Olivas-Orozco, Carlos Horacio Acosta-Muñiz, Néstor Gutiérrez-Méndez, David Roberto Sepúlveda-Ahumada
Format: Article
Language:English
Published: MDPI AG 2023-10-01
Series:Foods
Subjects:
water activity
lactic culture
<i>Escherichia coli</i>
bacterial inhibition
dairy products
Online Access:https://www.mdpi.com/2304-8158/12/20/3751

Internet

https://www.mdpi.com/2304-8158/12/20/3751

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