Microbiological quality of white pickled cheese produced in small plants in Burdur, Turkey
Küçük Resim Yok
Tarih
2011
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
WFL PUBL
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
In this study, microbiological quality of white pickled cheese produced in small dairy plants was investigated. The number of micrococci and staphylococci were found between 10(3) cfu/g and 10(6) cfu/g in all of the samples and 44% of the samples was found to be contaminated with coagulase positive staphylococci. Coliform bacteria determined 83% of the samples were higher than 10(4) cfu/g in 40% of the samples and Escherichia coli was isolated in 40% of the samples. Enterococci were higher than 10(3) cfu/g in 20% of the samples. Pseudomonas spp. Were higher than 10(4) cfu/g in 15% of the samples. Mould and yeast were higher than 10(4) cfu/g in 20% of the samples. In addition, Salmonella spp. were isolated from 30% of the samples. Consequently, it can be stated that white pickled cheeses produced in small plants do not meet the microbiological criteria in Turkish Food Codex.
Açıklama
Anahtar Kelimeler
White pickled cheese, microbiological quality, artisanal production
Kaynak
JOURNAL OF FOOD AGRICULTURE & ENVIRONMENT
WoS Q Değeri
Q4
Scopus Q Değeri
N/A
Cilt
9
Sayı
2
