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Development of High-Throughput Screening Methods to Determine Efficacy of “Clean-Label” Antifungals for Application on Cheese

Creator:

Jensen, Kristen

Abstract:

Cheese has been produced since ancient times and continues to be an important nutrient-dense staple in many diets around the world. Cheese quality is of high importance to consumers, and it is important for cheese producers to establish process controls to prevent and control cheese spoilage. Fungal spoilage is of...

Resource Type:

Masters Thesis

Full Text:

likelihood of finding a treatment solution with equivalent efficacy to natamycin, due to possible
An Exploration of Cheese Safety Parameters and Aging as Mitigation Strategy for Foodborne Pathogens in Cheese

Creator:

Riesgaard, Brandon

Abstract:

Pasteurization is an effective method of reducing risks associated with foodborne pathogens in raw milk. Cheese made from raw milk has a higher potential to harbor harmful bacterial pathogens. However, some cheesemakers prefer to use unpasteurized milk to preserve the natural microflora present in the raw milk and to prevent...

Resource Type:

Masters Thesis

Full Text:

treatment of bacterial infections (antibiotic availability), particularly Salmonella Typhi, increased, the