Corrigendum to “Use of a miniature laboratory fresh cheese model for investigating antimicrobial activities” (J. Dairy Sci. 98:8515–8524)

On pages 8516–8517, the second sentence of the paragraph should read (corrected text in in bold) “The milk was combined with 67 µL of 0.15 g/mL CaCl2 and 15 µL of commercial rennet diluted to 1 mL in deionized water.” The authors regret the error. Use of a miniature laboratory fresh cheese model for investigating antimicrobial activitiesJournal of Dairy ScienceVol. 98Issue 12PreviewHispanic-style fresh cheeses, such as queso fresco, have relatively low salt content, high water activity, and near neutral pH, which predisposes them to growth of Listeria monocytogenes. Biosafety constraints limit the incorporation of L. monocytogenes into cheeses manufactured via traditional methods in challenge studies, so few have focused on in situ testing of novel antimicrobials in fresh cheeses. We have developed a modular, miniaturized laboratory-scale queso fresco model for testing the incorporation of novel antilisterials. Full-Text PDF Open Archive