Microbial load of white cheese process lines after CIP and COP: A case study in Turkey
| Autor: | Nükhet Nilüfer Demirel Zorba, Dilvin Ipek |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
food.ingredient biology 030106 microbiology Consumer health Biofilm White cheese Dairy industry 04 agricultural and veterinary sciences Contamination biology.organism_classification 040401 food science Enterobacteriaceae Congo red 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food chemistry Agar Environmental science Food science Food Science |
| Zdroj: | LWT. 90:505-512 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2017.12.062 |
| Popis: | Microbial adhesion, contamination and biofilm formation are major problems in the dairy industry, in cheese production, and for consumer health. In our study, the microbial loads of white cheese process lines were examined after cleaning treatments. Bacillus spp. was determined as the most common species on process lines. Drainage, air, and water entry points were found as important contamination points. Biofilm forming capacity of Enterobacteriaceae as revealed using Congo Red agar, was very high. In addition, the standard counting and ATP-Bioluminescence methods were applied and compared for evaluating biofilms. The ATP-Bioluminescence method was found useful for rapidly identifying the biofilm-formable surfaces. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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