Water Properties in Cream Cheeses with Variations in pH, Fat, and Salt Content and Correlation to Microbial Survival

Publication: Research - peer-reviewJournal article – Annual report year: 2012

  • Author: Møller, Sandie M., Denmark

    Faculty of Science and Technology, Aarhus University, Denmark

  • Author: Hansen, Tina B.

    Division of Microbiology and Risk Assessment, National Food Institute, Technical University of Denmark, Mørkhøj Bygade 19, 2860, Søborg, Denmark

  • Author: Andersen, Simon Ulf, Denmark

    Arla Strategic Innovation Centre, Arla Foods, Denmark

  • Author: Lillevang, Søren K., Denmark

    Arla Strategic Innovation Centre, Arla Foods, Denmark

  • Author: Rasmussen, Anitha, Denmark

    Arla Strategic Innovation Centre, Arla Foods, Denmark

  • Author: Bertram, Hanne C., Denmark

    Faculty of Science and Technology, Aarhus University, Denmark

View graph of relations

Water mobility and distribution in cream cheeses with variations in fat (4, 15, and 26%), added salt (0, 0.625, and 1.25%), and pH (4.2, 4.7, and 5.2) were studied using H-1 NMR relaxometry. The cheese samples were inoculated with a mixture of Listeria innocua, Escherichia coli 0157 and Staphylococcus aureus, and partial least-squares regression revealed that H-1 T-2 relaxation decay data were able to explain a large part of the variation in the survival of E. coli O157 (64-83%). However, the predictions of L. innocua and S. aureus survival were strongly dependent on the fat/water content of the samples. Consequently, the present results indicate that NMR relaxometry is a promising technique for predicting the survival of these bacteria; however, the characteristics of the sample matrix are substantial.
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Publication date2012
Volume60
Journal number7
Pages1635-1644
ISSN0021-8561
DOIs
StatePublished
CitationsWeb of Science® Times Cited: 3

Keywords

  • Agriculture, Chemestry, Food, Nuclear-Magnetic-Resonance, Staphylococcus-Aureus, NMR Relaxometry, Mobility, Relaxation, Systems, Fermentation, Coagulation, Temperature, H-1-NMR
Download as:
Download as PDF
Select render style:
APAAuthorCBEHarvardMLAStandardVancouverShortLong
PDF
Download as HTML
Select render style:
APAAuthorCBEHarvardMLAStandardVancouverShortLong
HTML
Download as Word
Select render style:
APAAuthorCBEHarvardMLAStandardVancouverShortLong
Word

ID: 7644411