Effect of pH on microflora of Civil cheese during refrigerated storage

Acta Alimentaria

Volumn 33, Issue 2, 2004, Pages 201-206

  Yazici, F ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Cheese; Microflora; pH adjustment; Storage

Indexed keywords

AEROBIC BACTERIA; ARTICLE; CHEESE; CORRELATION ANALYSIS; FREEZING; MICROFLORA; MILK; MOULD; PH; STATISTICAL ANALYSIS; STORAGE; YEAST;

EID: 3042661879     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.33.2004.2.12     Document Type: Article

References (13)

1. BERESFORD, T.P., FITZSIMONS, N.A., BRENNAN, N.L. & COGAN, T.M. (2001): Recent advances in cheese microbiology. Int. Daily J., 11, 259-274.
2. CHRISTEN, G., DAVIDSON, P.M., MCALLISTER, J.S. & ROTH, L.A. (1992): Coliform and other indicator bacteria. -in: MARSHALL, R.T. (Ed.) Standard methods for the examination of dairy products. 16th ed. American Public Health Association, Washington, DC, pp. 247-267.
3. FRANK, J.F., CHRISTEN, G.L. & BULLERMAN, L.B. (1992): Tests for groups of microorganisms. -in: MARSHALL, R.T. (Ed.) Standard methods for the examination of dairy products. 16th ed. American Public Health Association, Washington, DC, pp. 271-283.
4. GARCIA, M.C., OTERO, A., GARCIA, M.L. & MORENO, B. (1987): Microbiological quality and composition of two types of Spanish milk cheeses (Manchego and Burgos varieties). J. Dairy Res., 54, 551-557.
5. GOBBETTI, M., MOREA, M., BARUZZI, F., CORBO, M.R., MATARANTE, A., CONSIDINE, T., DI CAGNO, R.D., GUINEE, T. & FOX, P.F. (2002): Microbiological, compositional, biochemical and textural characterization of Caciocavallo Pugliese cheese during ripening. Int. Dairy J., 12, 511-523.
6. HOUGHTBY, G.A., MATURIN, L.J. & KOENING, E.K. (1992): Microbiological count methods. -in: MARSHALL, R.T. (Ed.) Standard methods for the examination of daily products. 16th ed. American Public Health Association, Washington, DC, pp. 213-244.
7. IDF (1994): Enumeration of presumptive E. coli. Part 1: Most probable number technique. International Dairy Federation, 170.
8. KITCHELL, A.G. & SHAW, B. (1975): Lactic acid bacteria in fresh and cured meat. -in: CARR, J.G., CUTTING, C.V. & WHITING, G.C. (Eds) Lactic acid bacteria in beverages and foods. Academic Press London, pp. 209-220.
9. LAWRENCE, R.C., GILLER, J. & CREAMER, L.K. (1993): Cheddar cheese and related dry-salted cheese varieties. -in: FOX, P.F. (Ed.) Cheese: chemistry, physics and microbiology. Vol. 2. Chapman and Hall, London, pp. 1-38.
10. MINITAB (1996): Minitab Reference Manual. Minitab, Inc., Pennsylvania, pp. 10-11.
11. O'MAHONY, M. (1986): Sensory evaluation of food. Statistical methods and procedures. Marcel Dekker, Inc, New York, pp. 153-166.
12. PAPADEMAS, P. & ROBINSON, R.K. (2000): A comparison of the chemical, microbiological and sensory characteristics of bovine and ovine Halloumi cheese. Int. Dairy J., 10, 761-768.
13. YAZICI, F. & DERVISOGLU, M. (2003): Effect of pH adjustment on some chemical, biochemical, and sensory properties of Civil cheese during storage. J. Fd Engng., 56, 361-369.