[go: up one dir, main page]

Erkmen et al., 1995 - Google Patents

Behaviour of Salmonella typhimurium in feta cheese during its manufacture and ripening

Erkmen et al., 1995

Document ID
516630335056937153
Author
Erkmen O
Bozo T
et al.
Publication year
Publication venue
LWT-Food Science and Technology

External Links

Snippet

Salmonella typhimurium was enumerated during the manufacture and ripening period of Feta cheeses with particular reference to:(a) different inoculation levels of S. typhimurium;(b) the addition of starter culture;(c) salt concentration; and (d) storage time. An increase in the …
Continue reading at www.sciencedirect.com (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/032—Making cheese curd characterised by the use of specific micro-organisms, or enzymes of microbial origin
    • A23C19/0323—Making cheese curd characterised by the use of specific micro-organisms, or enzymes of microbial origin using only lactic acid bacteria, e.g. Pediococcus and Leuconostoc species; Bifidobacteria; Microbial starters in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/097—Preservation
    • A23C19/10—Addition of preservatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using micro-organisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using micro-organisms or enzymes using only micro-organisms of the genus lactobacteriaceae; Yoghurt
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/061—Addition of, or treatment with, micro-organisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or micro-organisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/0684—Soft uncured Italian cheeses, e.g. Mozarella, Ricotta, Pasta filata cheese; Other similar stretched cheeses
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations; Addition of fruits, vegetables, sugars, sugar alcohols, sweeteners
    • A23C9/1565—Acidified milk products, e.g. milk flavoured with fruit juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Micro-organisms; Enzymes
    • A23L3/3571—Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23Y—INDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00—Lactobacillus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Micro-organisms; Enzymes
    • A23B4/22—Micro-organisms; Enzymes; Antibiotics

Similar Documents

Publication Publication Date Title
Zárate et al. Changes in the microbial flora of Tenerife goats' milk cheese during ripening
Kasımoğlu et al. Probiotic white cheese with Lactobacillus acidophilus
US6110509A (en) Stabilization of cream cheese compositions using nisin-producing cultures
Buriti et al. Biopreservation by Lactobacillus paracasei in coculture with Streptococcus thermophilus in potentially probiotic and synbiotic fresh cream cheeses
Gaya et al. Accelerated decrease of Enterobacteriaceae counts during ripening of raw milk Manchego cheese by lactic culture inoculation
Erkmen Behavior of Staphylococcus aureus in Turkish Feta cheese during manufacture and ripening
Yousef et al. Fate of Listeria monocytogenes during the manufacture and ripening of Parmesan cheese
Samelis et al. Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made ‘Pasta Filata’Kashkaval cheese curds
Frece et al. Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks
JP2023527375A (en) Biocontrol lactic acid bacteria with low post-acidification
Rukure et al. Survival and growth of Bacillus cereus during Gouda cheese manufacturing
Govaris et al. Behavior of Escherichia coli O157: H7 during the manufacture and ripening of feta and telemes cheeses
Erknien Survival of virulent Yersinia enterocolitica during the manufacture and storage of Turkish Feta cheese
WO2023073183A1 (en) Bioprotection of dairy products
Erkmen Survial of Listeria monocytogenes during the manufacture and ripening of Turkish White cheese
Frank et al. Behavior of enteropathogenic Escherichia coli during manufacture and ripening of Brick cheese
Saad et al. Influence of lactic acid bacteria on survival of Escherichia coli O157: H7 in inoculated Minas cheese during storage at 8.5 C
Erkmen et al. Behaviour of Salmonella typhimurium in feta cheese during its manufacture and ripening
Yanai et al. The microbiology of pickled cheese during manufacture and maturation
Mor-Mur et al. Microbiological changes during ripening of Cendrat del Montsec, a goat's milk cheese
Erkmen Inactivation kinetics of Listeria monocytogenes in Turkish White cheese during the ripening period
Bangieva Microbiological and physicochemical changes during ripening in Bulgarian white brined cheese made from raw cow milk.
Pacheco et al. Microbial safety of raw milk cheeses traditionally made at a pH below 4.7 and with other hurdles limiting pathogens growth
Sablé et al. Microbiological changes in a soft raw goat's milk cheese during ripening
Papageorgiou et al. Survival of Listeria monocytogenes in frozen ewe's milk and feta cheese curd