Work

Modelling the Amounts of Carbon Dioxide in the Headspace to Assess the Coliforms of Mozzarella Cheese

Year: 2017

Type: article

Abstract: This article proposes an approach based on the evaluation of CO2 in the headspace produced by coliforms to assess their viable count in mozzarella cheese, packaged in diluted salt solution with and without lysozyme and Na2-EDTA. The data were modelled by a re-parameterized Gompertz equation in order to calculate the Minimum Detection Time (MDT), defined as the time to attain 3% of CO2.

Source: Annals of Microbiology and Research

DOI: 10.36959/958/563

Authors: Speranza Barbara, Sinigaglia Milena, Campaniello Daniela, Corbo Maria Rosaria, Bevilacqua Antonio

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: hybrid

OpenAlex ID: W2996777526

FWCI:

Cites:

Cited by: 2

Related to: 10