Pseudomonas fluorescens and Escherichia coli in Fresh Mozzarella Cheese: Effect of Cellobiose Oxidase on Microbiological Stability during Refrigerated Shelf Life
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DOI: 10.3390/foods12010145
Abstract: Background: Mozzarella cheese possesses a high moisture content (50–60%) and a relatively high pH (around 5.5) and is therefore considered a perishable food product characterized by high quality deterioration and the potential risk of microbial… read more here.
Keywords: shelf life; cellobiose oxidase; mozzarella cheese; mozzarella ... See more keywords