Survival of Listeria monocytogenes during the manufacture, ripening and storage of Turkish white cheese made from cow's and sheep's milk

Basit Öğe Kaydı
dc.authorscopusid7004571996
dc.authorscopusid57220204043
dc.authorscopusid57213903141
dc.contributor.authorArici M.
dc.contributor.authorDemirci M.
dc.contributor.authorGündüz H.H.
dc.date.accessioned2024-06-12T10:26:10Z
dc.date.available2024-06-12T10:26:10Z
dc.date.issued1999
dc.description.abstractIn this research survival Listeria monocytogenes has been investigated during manufacturing, ripening and storage of the turkish white cheese made from cow's milk and sheep's milk. Pasteurized cow's and sheep's milk were inoculated with 103 L. monocytogenes/ml and than processed into cheese. Cheese samples were stored in PET jars after pre-ripening during 20 weeks at 4°C and analysis were carried out at certain period. In all samples after 5 days in room temperature L. monocytogenes count has reached to 105/g and pH decreased to 5.0. L. monocytogenes count in the cold stored cheese samples was determined as >104/g after 8 weeks; >10/g in cheese samples made of cow's milk and >100/g in cheese samples made of sheep' milk after 20 week of storage, pH values in the cheese samples of cow's milk and sheep's milk were found as 4.18 and 3.95 respectively after 20 week of storage. Water activity (aw) in all samples was calculated as 0.97 after 1 week and 0.966 after 20 week of storage.en_US
dc.identifier.doi10.3906/tar-98084
dc.identifier.endpage1137en_US
dc.identifier.issn1300-011X
dc.identifier.issueSUPPL. 5en_US
dc.identifier.scopus2-s2.0-0010527761en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage1133en_US
dc.identifier.urihttps://doi.org/10.3906/tar-98084
dc.identifier.urihttps://hdl.handle.net/20.500.14551/16691
dc.identifier.volume23en_US
dc.indekslendigikaynakScopusen_US
dc.language.isotren_US
dc.publisherTUBITAKen_US
dc.relation.ispartofTurkish Journal of Agriculture and Forestryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subject[Abstarct Not Available]en_US
dc.titleSurvival of Listeria monocytogenes during the manufacture, ripening and storage of Turkish white cheese made from cow's and sheep's milken_US
dc.title.alternativeListeria monocytogenes'in i?nek ve koyun sütünden yapilan beyaz peynirlerin i?malat, olgunlaşma ve depolama aşamalarindaki durumuen_US
dc.typeArticleen_US

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