Figure 1. Growth rates of total mesophilic bacteria (a) and reaction kinetics of total mesophilic bacteria growth rate (b) in UHT-treated cream cheese during 49 days of storage at 5, 15 and 25°C

From

Accelerated Shelf-Life Study of Ultra-High Temperature (UHT) Cream Cheese

Özge Aslan, Tuğçe Ulutaşdemir, Ilker Yildiz, Arzu Çağrı-Mehmetoğlu

Journal of Food and Nutrition Research. 2024, 12(4), 228-235 doi:10.12691/jfnr-12-4-7