Fate of Listeria monocytogenes during Ripening of Iranian Traditional Koozeh Cheese Made from Raw Ewe's Milk

Abstract

HIGHLIGHTS  Listeria monocytogenes was reduced during ripening days of Koozeh cheese at 4, 9, and 14 °C.  L. monocytogenes was eliminated completely at the end of ripening period.  All NaCl concentrations (8, 12, and 15%) reduced the L. monocytogenes counts.