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

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dc.authorscopusid7004571996
dc.authorscopusid57220204043
dc.authorscopusid57213903141
dc.contributor.authorArici M.
dc.contributor.authorDemirci M.
dc.contributor.authorGündüz H.H.
dc.date.accessioned2024-06-12T10:27:56Z
dc.date.available2024-06-12T10:27:56Z
dc.date.issued1999
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.scopus2-s2.0-0347804139en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage90en_US
dc.identifier.urihttps://hdl.handle.net/20.500.14551/16999
dc.identifier.volume54en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.relation.ispartofMilchwissenschaften_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.titleAn investigation on Listeria spp. contamination in white cheese made from sheep's milk in Tekirdaq, Turkeyen_US
dc.typeArticleen_US

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