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The effect of high-pressure (HP) treatment (400MPa, 600MPa) on ripening of mature 42-day-old Irish blue-veined cheese was studied. Counts of non-starter lactic acid bacteria, lactococci, yeasts, moulds, enterococci and total aerobic bacteria significantly decreased due to HP, with moulds being most sensitive and 600MPa the most effective treatment. The levels of pH 4.6-soluble nitrogen and (12%) trichloroacetic...
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