The effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheese

Basit Öğe Kaydı
dc.contributor.authorDertli, Enes
dc.contributor.authorSert, Durmus
dc.contributor.authorAkin, Nihat
dc.date.accessioned2020-03-26T18:31:39Z
dc.date.available2020-03-26T18:31:39Z
dc.date.issued2012
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis study invest0igated the effect of CO2 added to achieve three pH levels: pH 6.1, pH 6.2 and pH 6.3 for treatments X, Y, Z, respectively, on some microbiological properties of Turkish White (TW) brined cheese. For each pH, four batches of cheese were produced from: raw milk with no added carbon dioxide (UR), raw milk with carbon dioxide (TR), pasteurised milk with no carbon dioxide addition (UP) and pasteurised milk with carbon dioxide addition (TP). The microbiological analysis of TW brined cheeses was carried out for 90 days of maturation period. Total aerobic mesophilic bacteria, mesophilic lactic acid bacteria, yeasts and moulds and coliform group were determined in control and CO2 treatment groups. Mesophilic bacteria count was determined as 5.14, 5.29, 5.67 log cfu/g for pH 6.1, 6.2 and 6.3, respectively, in CO2-treated raw milk cheeses. Yeasts and moulds reduction increased significantly by applying CO2 (P < 0.01). For TW cheese samples, the most significant microbial inactivation was detected at sample groups of pH 6.1.en_US
dc.description.sponsorshipScientific Research Projects (SU-BAP, Konya, Turkey) of the Selcuk University Coordinating OfficeSelcuk Universityen_US
dc.description.sponsorshipThe authors would like to thank the Scientific Research Projects (SU-BAP, Konya, Turkey) of the Selcuk University Coordinating Office for financial support.en_US
dc.identifier.doi10.1111/j.1471-0307.2012.00843.xen_US
dc.identifier.endpage392en_US
dc.identifier.issn1364-727Xen_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage387en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1471-0307.2012.00843.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/28503
dc.identifier.volume65en_US
dc.identifier.wosWOS:000306182200009en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWILEY-BLACKWELLen_US
dc.relation.ispartofINTERNATIONAL JOURNAL OF DAIRY TECHNOLOGYen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectTurkish White Cheeseen_US
dc.subjectCarbon dioxideen_US
dc.subjectMicrobiological propertiesen_US
dc.titleThe effects of carbon dioxide addition to cheese milk on the microbiological properties of Turkish White brined cheeseen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
28503.pdf
Boyut:
226.85 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Makale Dosyası
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu