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Cheese: Chemistry, Physics and Microbiology pp 471–492Cite as

Growth and Survival of Undesirable Bacteria in Cheese

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Abstract

The growth and survival of bacteria in foods, particularly in dairy products such as cheese, have been studied extensively; however, changes in dietary habits, the development of new technologies and formulations to meet the demands for cheeses of lower fat, cholesterol and calorie content, may create conditions which render cheese microbiologically unsafe for human consumption. To understand fully the concern for the safety of these foods, one must first be aware of the potential hazards, of how, why and where they occur and how they can be controlled or eliminated.

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Author information

Authors and Affiliations

  1. Department of Food Science and Nutrition, University of Minnesota, St Paul, Minnesota, 55108, USA

    Edmund A. Zottola & Lorraine B. Smith

Authors
  1. Edmund A. Zottola
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  2. Lorraine B. Smith
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Editors and Affiliations

  1. Department of Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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© 1993 Springer Science+Business Media Dordrecht

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Zottola, E.A., Smith, L.B. (1993). Growth and Survival of Undesirable Bacteria in Cheese. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2650-6_12

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  • DOI: https://doi.org/10.1007/978-1-4615-2650-6_12

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6138-1

  • Online ISBN: 978-1-4615-2650-6

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