Willman N and Willman C (1999) Home cheesemaking. Neil and Carol Willman. Little River, Victoria. 2nd edition. Withers H, Couper J (2012) Effect of microbial interactions on pathogen growth and survival during fermentation of raw milk Final report. MPI Technical Paper No: 2012/13. New Zealand Ministry for − Primary Industries. Accessed 26 July 2012. Yousef AE, Marth EH (1988) Behaviour of Listeria monocytogenes during the manufacture and storage of Colby cheese. Journal of Food Protection 51:12-15 Yousef AE, Marth EH (1990) Fate of during the manufacture and ripening of Listeria monocytogenes Parmesan cheese. Journal of Dairy Science 73:3351-3356 Zanatta P, Basso A (1992) A new approach to the characterization of Streptococcus salivarius subsp thermophilus based on acidification rates. Lait 72:285-295 Appendix 1 Starter and adjunct cultures used in pathogen – challenge study cheeses Reference Cheese Cultures added name/Descriptor Abdulla et al. White pickled Lactococcus (1993) JFP lactis ssp. cremoris Bachmann Swiss hard Lactococcus and delbrueckii spp. (1995) JDS and lactis 78:476-483 semihard Streptococcus (Tilsiter-style) salivarius spp. thermophilus Buazzi et al. Swiss Streptococcus (1992) JDS salivarius ssp. 75:380-386 thermophilus Lactobacillus helveticus Propionibacterium shermanii D'Amico et al. Soft cheese Starter cultures (2008) JFP Lactococcus lactis subsp. lactis L. lactis cremoris subsp. L. lactis lactis biovar diacetylactis Streptococcus salivarius subsp. thermophilus Ripening cultures Kluyveromyces lactis
Willman N and Willman C (1999) Home cheesemaking. Neil and Carol Willman. Little River, Victoria. 2nd edition. Withers H, Couper J (2012) Effect of microbial interactions on pathogen growth and survival during fermentation of raw milk − Final report. MPI Technical Paper No: 2012/13. New Zealand Ministry for Primary Industries. Accessed 26 July 2012. Yousef AE, Marth EH (1988) Behaviour of Listeria monocytogenes during the manufacture and storage of Colby cheese. Journal of Food Protection 51:12-15 Yousef AE, Marth EH (1990) Fate of Listeria monocytogenes during the manufacture and ripening of Parmesan cheese. Journal of Dairy Science 73:3351-3356 Zanatta P, Basso A (1992) A new approach to the characterization of Streptococcus salivarius subsp thermophilus based on acidification rates. Lait 72:285-295 Appendix 1 – Starter and adjunct cultures used in pathogen challenge study cheeses Reference Cheese name/Descriptor Cultures added Abdulla et al. (1993) JFP White pickled Lactococcus lactis ssp. cremoris Bachmann and (1995) JDS 78:476-483 Swiss hard and semihard (Tilsiter-style) Lactococcus delbrueckii spp. lactis Streptococcus salivarius spp. thermophilus Buazzi et al. (1992) JDS 75:380-386 Swiss Streptococcus salivarius ssp. thermophilus Lactobacillus helveticus Propionibacterium shermanii D'Amico et al. (2008) JFP Soft cheese Starter cultures Lactococcus lactis subsp. lactis L. lactis cremoris L. lactis subsp. lactis biovar diacetylactis Streptococcus salivarius subsp. thermophilus Ripening cultures Kluyveromyces lactis
P1022-Raw-milk-prods-AppR-SD3.docx