An investigation on Listeria spp. contamination in white cheese made from sheep's milk in Tekirdag, Turkey.

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dc.authoridARICI, MUHAMMET/0000-0003-4126-200X
dc.authorwosidARICI, MUHAMMET/AAO-8630-2020
dc.contributor.authorArici, M
dc.contributor.authorDemirci, M
dc.contributor.authorGündüz, HH
dc.date.accessioned2024-06-12T11:14:08Z
dc.date.available2024-06-12T11:14:08Z
dc.date.issued1999
dc.departmentTrakya Üniversitesien_US
dc.description.abstractFifty white cheese samples made from sheep's milk in small family plants in Tekirdag, Turkey, were analysed with respect to the presence of Listeria. The isolates were identified according to the general and biochemical properties of Listeria strains. Some properties of the cheese samples are as follows: pH 4.20-5.15, moisture 45.80-63.90% and salt (NaCl) 2.20-4.15%. Listeria was found in 8 (16%) samples. It was stated that 2 (4%) of these strains were Listeria monocytogenes and 6 (12%) were L. innocua.en_US
dc.identifier.endpage91en_US
dc.identifier.issn0026-3788
dc.identifier.issue2en_US
dc.identifier.startpage90en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/23812
dc.identifier.volume54en_US
dc.identifier.wosWOS:000079672400008en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isodeen_US
dc.publisherVolkswirtschaftlicher Verlagen_US
dc.relation.ispartofMilchwissenschaft-Milk Science Internationalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectSheep Cheese (Listeria Spp.)en_US
dc.titleAn investigation on Listeria spp. contamination in white cheese made from sheep's milk in Tekirdag, Turkey.en_US
dc.typeArticleen_US

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