Effects of antifungal agent and packaging material on microflora of Kashar cheese during storage period

Food Control

Volumn 17, Issue 2, 2006, Pages 132-136

  Var, Işil ^a   Erginkaya, Zerrin ^a   Güven, Mehmet ^a   Kabak, Bülent ^a  

^a CUKUROVA UNIVERSITY   (Turkey)

Author keywords

Kashar cheese; Microflora; Natamycin; Packaging material; Ripening

Indexed keywords

NATAMYCIN; POLYVINYLCHLORIDE;

AEROBIC BACTERIA; ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL COUNT; BACTERIUM CONTAMINATION; CHEESE; CHEESE RIPENING; COLIFORM BACTERIUM; CONTROLLED STUDY; ENTEROBACTERIACEAE; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; FOOD STORAGE; FUNGAL CONTAMINATION; FUNGUS GROWTH; MICROFLORA; MOULD; NONHUMAN; PACKAGING MATERIAL; SALMONELLA; STAPHYLOCOCCUS AUREUS; YEAST;

BACTERIA (MICROORGANISMS); SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 21644453926     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2004.09.012     Document Type: Article

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