In summary, the present study developed mathematical models
to predict growth of LAB and L. monocytogenes in cottage cheese.
Thesemodels can be used for product re-formulation and to evaluate
storage, distribution and handling by consumers as demonstrated by
evaluation of potential scenarios (see Sections 2.5 and 3.5). Different
LAB cultures had a pronounced effect on growth of L. monocytogenes
and their individual kinetic characteristics were required in order to
develop appropriate models. For cottage cheese, the effect of the
added LAB culture must be regarded as an input parameter equal to
e.g. pH and temperature when modelling growth response of
L. monocytogenes in fermented dairy products. The application of reference
growth rates (μref) refitted to product data, and the empirical
Jameson term to describe the inter-bacterial interaction, resulted in
realistic predictions of L. monocytogenes growth and maximum
population densities. The used methodology can,most likely, be successfully
applied to other fermented dairy products in order to predict
the simultaneous growth of LAB from added cultures and
L. monocytogenes or other human pathogens. Since a range of different
LAB cultures are applied in the dairy industry, it is essential to define
a manageable methodology for the modelling of the important
inter-bacterial interactions.