Microbiological changes throughout ripening of Keş cheese
| Autor: | Seval Sevgi Kirdar, Milna Tudor Kalit, Özen Yurdakul, Samir Kalit |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
microbiological changes
biology Water activity Chemistry Lactococcus Keş cheese lcsh:S physico-chemical parameters food and beverages Keş cheese microbiological changes physico-chemical parameters ripening traditional cheeses Ripening biology.organism_classification ripening Coliform bacteria lcsh:Agriculture Starter Lactobacillus Animal Science and Zoology Food science traditional cheeses Agronomy and Crop Science Bacteria Mesophile |
| Zdroj: | Journal of Central European Agriculture, Vol 19, Iss 1, Pp 61-71 (2018) |
| Popis: | Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico- chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant microbial group. The time of ripening significantly influenced the count of total aerobic mesophilic bacteria, psychrophilic bacteria, mould (P |
| Databáze: | OpenAIRE |
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