Predictive Food Microbiology - new models for safety and quality assessment of a broad range of dairy products

Food Science

• Food Microbiology 100%
• Dairy Product 100%
• Smear-Ripened Cheese 100%
• Processed Cheese 83%
• Liquid Chromatography Mass Spectrometry 50%
• Cream Cheese 50%
• Pseudomonad 33%
• Cottage Cheese 33%
• Pasteurized Milk 33%
• Tandem Mass Spectrometry 33%
• Fresh Cheese 33%
• Brined Cheese 33%
• Raw Milk 16%
• Water Activity 16%
• Listeria monocytogenes 16%
• Dessert 16%
• Processed Cream 16%
• Pasteurization 16%
• Fermented Dairy Product 16%

Keyphrases

• Fresh Cheese 10%
• Nisin Z 5%
• Consumer Handling 5%
• Post-pasteurization Contamination 5%