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

Sandie M. Møller, Tina B. Hansen, Simon Ulf Andersen, Søren K. Lillevang, Anitha Rasmussen, Hanne C. Bertram

Research output: Contribution to journalJournal articleResearchpeer-review

Abstract

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
Volume60
Issue number7
Pages (from-to)1635-1644
ISSN0021-8561
DOIs
Publication statusPublished - 2012

Keywords

  • Agriculture
  • Chemestry
  • Food
  • Nuclear-Magnetic-Resonance
  • Staphylococcus-Aureus
  • NMR Relaxometry
  • Mobility
  • Relaxation
  • Systems
  • Fermentation
  • Coagulation
  • Temperature
  • H-1-NMR

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