Physico-chemical and Microbial Caracteristics of Traditional and Industrial Kaddid
نویسندگان
چکیده
This work aims to study changes on physicochemical (pH, aw) and microbial (lactic acid bacteria, Staphylococci and Enterobacteriaceae) properties of Kaddid during traditional and industrial processing by different salting and drying modalities and during storage. pH and water activity showed a significant decrease during the processing and the storage stages of Kaddid. This decrease was not affected by drying modalities. The industrial process by convective air drying at 30°C leads to better declines of Staphylococci and Enterobacteriaceae flora. Besides, drying modalities has a significant effect on the microbial flora evolution during Kaddid storage.
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