Survival of Map in UF white cheese
What is it about?
This study was conducted to decipher the parameters accelerating the inactivation of Mycobacterium avium subsp. paratuberculosis (Map) during the storage period of ultra-filtered white (UFW) cheese which represents a step forward to meet a critical industry need. The behavior of Map was tracked by qPCR and culture.
Why is it important?
Despite the potential risk posed by Map, few studies have focused on the fate of Map in various cheese types. There remains a lack of knowledge about the behavior of Map in UF-type cheese which is categorized among the unripened cheeses. This study aimed to investigate the survival of Map throughout the storage of UFW cheese with special reference to the effect of starter culture, inoculum level of Map and salt concentration.
The following have contributed to this page: Shahram Hanifian and Dr Shahram Hanifian
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