Microbiological Quality of Soft White Cheese Produced Traditionally in Jordan
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چکیده
منابع مشابه
Microbiological quality of Minas Frescal cheese treated with ozonated water
This work evaluated the microbiological and physicochemical quality of Minas Frescal cheese sanitized with ozonated water at concentration of 2 mg.L-1 for 1 or 2 minutes. No counts of Enterobacteriaceae, Staphylococcus sp. and total and thermotolerants coliforms were found in the samples. Additionally, significant microbial reductions were observed for ozonated samples and the lowest counts wer...
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Dairy products are characterized by reduced shelf life because they are an excellent growth medium for a wide range of microorganisms. For this reason, it is important to monitor the microbiological quality of dairy products and, in particular, the total viable count and concentration of Escherichia coli, as they are indicators of the hygienic state of these products. In addition, in dairy prod...
متن کاملMicrobiological quality of white-brined cheeses: a review
*Author for correspondence. White-brined cheeses are widely produced in the North-east Mediterranean area and the Balkans. Traditionally, they were manufactured as artisanal cheeses, and nowadays they are manufactured on an industrial scale, and rigorous control of the production and maturation processes is essential. Aspects of the microbiology of white-brined cheeses and their significance wi...
متن کاملMicrobiological Quality and Variability of Natural Microbiota in Croatian Cheese Maturing in Lambskin Sacks.
As in the traditional production of cheese in lambskin sacks raw cow's or sheep's milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow's and sheep's milk, curd, ripened cheese (15, 30 and 45 days) and lambskin sacks for native microbial population. Two-thirds of the milk, curd a...
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ژورنال
عنوان ژورنال: Journal of Food Processing & Technology
سال: 2017
ISSN: 2157-7110
DOI: 10.4172/2157-7110.1000706