Info

Listeria monocytogenes

Raw milk contamination

Reference

Ryser, 1999. Incidence and behavior of Listeria in fermented dairy products, In E.H. Marth and E.T. Ryser (ed.) Listeria, Listeriosis, and Food Safety, 2nd ed. Marcel Dekker, New York.

more white by adding bleaching-type agents. Although the color has no effect on flavor or texture, manufacturers have learned that visual appeal can have a pronounced effect on acceptability and preference. In the United States, for example, consumers from the Midwest, in general, prefer orange-colored Cheddar cheese, whereas Northeasterners favor white Cheddar.

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