The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: A traditional white-brined turkish cheese

International Journal of Food Science and Technology

Volumn 39, Issue 7, 2004, Pages 727-735

  Ozer, Hamdi Barbaras ^a   Uraz, Güven ^b   Beyzi Yilmaz, Ebru ^b   Atasoy, Ahmet Ferit ^a  

^a HARRAN UNIVERSITY   (Turkey)

^b GAZI UNIVERSITY   (Turkey)

Author keywords

Brining; Cow's milk; Microbiological safety; Pathogens; Salt concentration; Salt penetration; Scalding; Storage; White cheese

Indexed keywords

BRINING; COW'S MILK; MICROBIOLOGICAL SAFETY; PATHOGENS; SALT CONCENTRATION; SALT PENETRATION; SCALDING; STORAGE; WHITE CHEESE;

CONCENTRATION (PROCESS); CONTAMINATION; DAIRY PRODUCTS; ESCHERICHIA COLI; FOOD STORAGE; FUNGI; MICROBIOLOGY; SALINE WATER;

FOOD PRESERVATION;

BACILLUS CEREUS; ESCHERICHIA COLI; FUNGI; SALMONELLA; SALMONELLA ENTERITIDIS; SHIGELLA; SHIGELLA FLEXNERI; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; YERSINIA; YERSINIA ENTEROCOLITICA;

EID: 4043085574     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00837.x     Document Type: Article

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