Quality of the Brine

Brined Cheeses

Volumn , Issue , 2007, Pages 264-301

  Bintsis, T ^a  

^a NONE   (Greece)

Author keywords

Brine; Enterohaemorrhagic Escherichia coli; Low sodium cheeses; Salting; Staphylococcus aureus

Indexed keywords

EID: 70349278643     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470995860.ch9     Document Type: Chapter

References (144)

1. Abdalla, O.M., Davidson, P.M. & Christen, G.L. (1993) Survival of selected pathogenic bacteria in white pickled cheese made with lactic acid bacteria or antimicrobials. Journal of Food Protection, 56, 972-976.
2. Abdel-Fatah, A.A., Gouda, A., El-Zayat, A.I., Mehanna, N.S. & Yassien, M.M. (1998) Microbiological quality of raw materials in relation to quality of Feta cheese. Egyptian Journal of Dairy Science, 26, 309-318.
3. Abd El-Salam, M.H. (1987) Domiati and Feta type cheeses. In: Cheese: Chemistry, Physics and Microbiology (ed. P.F. Fox), vol. 2, pp. 277-310. Chapman & Hall, London.
4. Abd El-Salam, M.H. & Alichanidis, C. (2004) Cheese varieties ripened in brine. In: Cheese: Chemistry, Physics and Microbiology, 3rd edn (eds P.F. Fox, P.L.H. McSweeney, T.M. Cogan & T.P. Guinee), vol. 2, pp. 227-249. Elsevier Academic Press, London.
5. Abee, T. & Wouters, J.A. (1999) Microbial stress response in minimal processing. International Journal of Food Microbiology, 50, 65-91.
6. Abo El-Naga, I.G. (1971) The early blowing of white pickled cheese. Milchwissenschaft, 26, 747-750.
7. Abou-Donia, S.A. (1991) Manufacture of Egyptian soft and pickled cheeses. In: Feta and Related Cheeses (eds R.K. Robinson & A.Y. Tamime), pp. 160-208. Ellis Horwood, London.
8. Adams, M.R. & Moss, M.O. (1995) Food Microbiology. The Royal Society of Chemistry, Cambridge.
9. Ahmed, A.H., Moustafa, K.M. & Marth, E.H. (1983) Growth and survival of Staphylococcus aureus in Egyptian Domiati cheese. Journal of Food Protection, 46, 412-415.
10. Alichanidis, E., Polychroniadou, A., Tzanetakis, N. & Vafopoulou, A. (1981) Teleme cheese from deep-frozen curd. Journal of Dairy Science, 64, 732-739.
11. Aly, M.E. (1995) An attempt for producing low-sodium Feta-type cheese. Food Chemistry, 52, 295-299.
12. AOAC (2000) Official Methods of Analysis, Salt determination 33.7.10, 935.43, 17th edn. Association of Official Analytical Chemists International, Gaithersburg.
13. Anonymous (1994) Mozzarella cheese protected by ultraviolet disinfection. Food Industries, 47 (10), 19-21.
14. Anonymous (1999) Electrical pasteurization of brine (http://www.baeg.engr.uark.edu/homepage/ cgbrine.html).
15. Anonymous (2003) Salt and Health. Scientific Advisory Committee on Nutrition. The Stationery Office, London (www.tso.co.uk/bookshop).
16. Anonymous (2004) Milk, Eggs and Products Thereof, Greek Food Code, pp. 745-887. The Hellenic Ministry of Economics, Athens.
17. Barbosa-Canavas, G.V. & Vega-Mercado, H. (1996) Dehydration of foods. In: Physical, Chemical, and Microbiological Characteristics of Dehydrated Foods, pp. 29-99. Chapman & Hall, New York.
18. Beresford, T.P., Fitzsimons, N.A., Brennan, N.L. & Cogan, T.M. (2001) Recent advances in cheese microbiology. International Dairy Journal, 11, 259-274.
19. Bergere, J.L. & Lenoir, J. (2000) Cheese manufacturing accidents and cheese defects. In: Cheesemaking-From Science to Quality Assurance, 3rd edn (eds A. Eck & J-C. Gillis, trans. G. Davies & P.M. Murphy), pp. 477-508. Intercept Ltd, Andover, Hampshire, UK.
20. Bines, V. & Holmes, D. (1994) Brine salting of cheese. Dairy Industries International, 59(6), 33-38.
21. Bintsis, T. (2001) Aspects of the microbiology of Feta cheese brine. PhD thesis, University of Reading, Reading, UK.
22. Bintsis, T. & Papademas, P. (2002) Microbiological quality of white-brined cheeses: a review. International Journal of Dairy Technology, 55, 113-120.
23. Bintsis, T., Litopoulou-Tzanetaki, E. & Robinson, R.K. (2000a) Existing and potential applications of ultraviolet light in the food industry-a critical review. Journal of the Science of Food and Agriculture, 80, 1-9.
24. Bintsis, T., Litopoulou-Tzanetaki, E., Davies, R. & Robinson, R.K. (2000b) The antimicrobial effects of long-wave ultra-violet light and furocoumarins on some micro-organisms that occur in cheese brines. Food Microbiology, 17, 687-695.
25. Bintsis, T., Litopoulou-Tzanetaki, E., Davies, R. & Robinson, R.K. (2000c) Microbiology of brines used to mature feta cheese. International Journal of Dairy Technology, 53, 106-112.
26. Bintsis, T., Chissimelli, E-Z., Papadimitriou, A. & Robinson, R.K. (2002) Brine microbiology and the chemical and sensory properties of mature Feta-type cheese. Australian Dairy Foods, 24(8), 30-32.
27. Bintsis, T., Vafopoulou-Mastrojiannaki, A., Litopoulou-Tzanetaki, E. & Robinson, R.K. (2003) Protease, peptidase and esterase activities by lactobacilli and yeast isolates from Feta cheese brine. Journal of Applied Microbiology, 95, 68-77.
28. Brocklehurst, T.F. & Lund, B.M. (1990) The influence of pH, temperature, and organic acids on the initiation of growth of Yersinia enterocolitica. Journal of Applied Bacteriology, 69, 390-397.
29. Carpentier, B., Wong, A.C.L. & Cerf, O. (1998) Biofilms on dairy plant surfaces: what's new? Document No. 329, pp. 32-35. International Dairy Federation, Brussels.
30. Choisy, C., Desmazeaud, M., Gripon, J.C., Lamberet, G., Lenoir, J. & Tourneur, C. (1987) Microbiological and biochemical aspects of ripening. In: Cheesemaking-Science and Technology, 3rd edn (ed. A. Eck, trans. C.D. Thomson), pp. 62-100. Lavoisier Publishing, New York.
31. Choisy, C., Desmazeaud, M., Gueguen, M., Lenoir, J., Schmidt, J.L. & Tourneur, C. (2000) Cheese ripening-microbial phenomena. In: Cheesemaking-From Science to Quality Assurance, 3rd edn (eds A. Eck and J-C. Gillis, trans. G. Davies and P.M. Murphy), pp. 353-417. Intercept Ltd., Andover, Hampshire, UK.
32. Chomakov, C. (1967) Isolation of lactic acid bacteria causing ropiness of white brine cheese. Milchwissenschaft, 22, 569-573.
33. Cimino, G.D., Gamper, H.B., Isaacs, S.T. & Hearst, J.E. (1985) Psoralens as photoactive probes of nucleic acid structure and function: Organic chemistry, photochemistry and biochemistry. Annual Reviews in Biochemistry, 54, 1151-1193.
34. Cogan, T.M. & Beresford, T.P. (2002) Microbiology of hard cheese. In: Dairy Microbiology Handbook, 3rd edn (ed. R.K. Robinson), pp. 515-560. John Wiley & Sons, New York.
35. Creamer, L.K. & Olson, N.F. (1982) Rheological evaluation of maturing Cheddar cheese. Journal of Food Science, 47, 631-636 & 646.
36. Csonka, L.N. (1989) Physiological and genetic responses of bacteria to osmotic stresses. Microbiological Reviews, 53, 121-147.
37. Dickinson, W.E. (1980) Salt sources and markets. In: Biological and Behavioural Aspects of Salt Intake (eds M.R. Kare, M.J. Fregly & R.A. Bernard), pp. 49-52. Academic Press, New York.
38. El-Neshawy, A., Abdel Baky, A. & Farahat, S. (1982) Enhancement of Domiati cheese flavour with animal lipase preparation. Dairy Industries International, 47(2), 29-31.
39. Erkmen, O. (1995) Behaviour of Staphylococcus aureus in Turkish Feta cheese during manufacture and ripening. Journal of Food Protection, 58, 1201-1205.
40. Erkmen, O. (1996) Survival of virulent Yersinia enterocolitica during the manufacture and storage of Turkish Feta cheese. International Journal of Food Microbiology, 33, 285-292.
41. Erkmen, O. & Bozoglu, T.F. (1995) Behaviour of Salmonella typhimurium in Feta cheese during its manufacture and ripening. Lebensmittel Wissenschaft und Technologie, 28, 259-263.
42. EU (1998) Council Directive 98/83/EC of 3 November 1998 on the quality of water intended for human consumption. Council of the European Communities, Brussels. Official Journal of the European Communities, L330, 32-54.
43. FAO (2001) Standard for Food Grade Salt, Codex Standard 150-2-2001. Food and Agriculture Organization of the United Nations, Rome.
44. Farber, J.M. & Peterkin, P.I. (1991) Listeria monocytogenes, a food-borne pathogen. Microbiological Reviews, 55, 476-511.
45. Foster, E.M. (1990) Emerging pathogens. In: Proceedings of the XXIII International Dairy Congress, vol. 2, pp. 982-990. Mutual Press, Ottawa.
46. Fox, P.F. (1987) Significance of salt in cheese ripening. Dairy Industries International, 52(9), 20-22.
47. Fox, P.F. & McSweeney, P.L.H. (eds) (1998) Chemistry and biochemistry of cheese and fermented milks. In: Dairy Chemistry and Biochemistry. pp. 379-436, Blackie Academic & Professional, London.
48. Fox, P.F. & Wallace, J.M. (1997) Formation of flavour compounds in cheese. Advances in Applied Microbiology, 45, 17-85.
49. Gahan, C.G.M., O'Driscoll, B. & Hill, C. (1996) Acid adaptation of Listeria monocytogenes can enhance survival in acidic foods and during milk fermentation. Applied and Environmental Microbiology, 62, 3128-3132.
50. Georgalla, A.K, Kandarakis, I.G., Kaminarides, S.E. & Anifantakis, E.M. (1999) Volatile free fatty acid content of Feta and white-brined cheeses. Australian Journal of Dairy Technology, 54, 5-8.
51. Geurts, T.J., Walstra, P. & Mulder, H. (1972) Brine composition and the prevention of the defect 'soft rind' in cheese. Netherlands Milk and Dairy Journal, 26, 168-179.
52. Geurts, T.J., Walstra, P. & Mulder, H. (1974) Transport of salt and water during salting of cheese. I. Analysis of the process involved. Netherlands Milk and Dairy Journal, 28, 102-129.
53. Goodson, M. & Rowbury, R.J. (1989) Resistance of acid-habituated Escherichia coli to organic acids and its medical and applied significance. Letters in Applied Microbiology, 8, 211-214.
54. Goulding, A., Gold, E. & Campbell, A.J. (1993) Salty foods increase calcium requirements and are a potential risk factor for osteoporosis. IDF Newsletter, 138, 16-19.
55. Guinee, T.P. (2004) Salting and the role of salt in cheese. International Journal of Dairy Technology, 57, 99-109.
56. Guinee, T.P. & Fox, P.F. (1986) Transport of sodium chloride and water in Romano cheese slices during brining. Food Chemistry, 19, 49-64.
57. Guinee, T.P. & Fox, P.F. (1993) Salt in cheese: physical, chemical and biological aspects. In: Cheese:Chemistry, Physics and Microbiology, 2nd edn (ed. P.F. Fox) vol. 1, pp. 257-302. Chapman & Hall, London.
58. Guinee, T.P. & Fox, P.F. (2004) Salt in cheese: physical, chemical and biological aspects. In: Cheese:Chemistry, Physics and Microbiology, 3rd edn (eds P.F. Fox, P.L.H. McSweeney, T.M. Cogan and T.P. Guinee), vol. 1, pp. 207-259. Elsevier Academic Press, London.
59. Hanna, M.O., Stewart, J.C., Carpenter, Z.L. & Vanderzant, C. (1977) Heat resistance of Yersinia enterocolitica in skim milk. Journal of Food Science, 42, 1134-1136.
60. Hayaloglu, A.A., Guven, M. & Fox, P.F. (2002) Microbiological, biochemical and technological properties of Turkish White cheese 'Beyaz Peynir'. International Dairy Journal, 12, 635-648.
61. Hinterberger, S. (1964) Brine and its sterilization. Ostterich Milchwissenschaft, 19, 401-404 [abstract in Dairy Science Abstracts (1965), 27, 403].
62. Horwood, J.F., Lloyd, G.T., Ramshaw, E.H. & Stark, W. (1981) An off-flavour associated with the use of sorbic acid during Feta cheese maturation. Australian Journal of Dairy Technology, 36, 38-39.
63. Holmstrom, P. (1996) Purification of cheese brine. Scandinavian Dairy Information, 10(1), 36-37.
64. Hudson, L.M., Chen, J., Hill, A.R. & Griffiths, M.W. (1997) Bioluminescence: a rapid indicator of Escherichia coli O157:H7 in selected yoghurt and cheese varieties. Journal of Food Protection, 60, 891-897.
65. ICMSF (1988) Micro-organisms in Foods 4: Application of the Hazard Analysis Critical Control Point (HACCP) System to Ensure Microbiological Safety and Quality. International Commission on Microbiological Specifications for Foods (ICMSF) of the International Union of Microbiological Societies. Blackwell Science Ltd., London.
66. IDF (1972) Determination of the Salt Content of Cheese, IDF Standard 17A. International Dairy Federation, Brussels.
67. IDF (1988) Determination of Chloride Content-Potentiometric Titration Method, IDF Standard 88A. International Dairy Federation, Brussels.
68. IDF (1990) Milk & milk products-Enumeration of Yeasts & Moulds-Colony Count Technique at 25°C, IDF Standard 94B. International Dairy Federation, Brussels.
69. IDF (1995a) Milk & Milk Products-Detection of Salmonella spp., IDF Standard 93B. International Dairy Federation, Brussels.
70. IDF (1995b) Milk & Milk Products-Detection of Listeria monocytogenes, IDF Standard 143A. International Dairy Federation, Brussels.
71. IDF (1998) Milk & Milk Products-Enumeration of Coliforms at 30°C, IDF Standard 73B. International Dairy Federation, Brussels.
72. IDF (1999) Milk & Milk Products-Enumeration of Presumptive Escherichia coli Content by Colony Count Technique at 44°C Using Membranes, IDF Standard 170. International Dairy Federation, Brussels.
73. IFST (1999) Salt-Institute of Food Science and Technology (IFST) position statement. Food Science and Technology Today, 13, 221-225.
74. Ingham, S.C., Su, Y-C. & Spangenberg, D.S. (2000) Survival of Salmonella typhimurium and Escherichia coli O157:H7 in cheese brines. International Journal of Food Microbiology, 61, 73-79.
75. Jedrychowski, L., Reps, A., Jarmul, I. & Babuchowski, A. (1990) Use of natamycin for a protection of semi-hard cheeses against moulding. Brief Communications of XXIII International Dairy Congress, vol. 1, pp. 134. Mutual Press, Ottawa.
76. Karaioannoglou, P., Koidis, P., Papageorgiou, D. & Mantis, A. (1985) Survival of Yersinia enterocolitica during the manufacture and storage of Feta cheese. Milchwissenshaft, 40, 204-206.
77. Karakus, M. & Alperden, I. (1995) Effect of starter composed of various species of lactic acid bacteria on quality and ripening of Turkish white pickled cheese. Lebensmittel Wissenschaft und Technologie, 28, 404-409.
78. Katic, V. (1995) The survival of Listeria monocytogenes in white brined cheese. Acta Veterinaria-Beograd, 45(1), 31-36.
79. Katsiari, M.C., Voutsinas, L.P., Alichanidis, E. & Roussis, I.G. (1997) Reduction of sodium content in Feta cheese by partial substitution of NaCl by KCl. International Dairy Journal, 7, 465-472.
80. Kaya, S. (2002) Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining. Journal of Food Engineering, 52, 155-159.
81. Kendall, M. & Gilbert, R.J. (1980) Survival and growth of Yersinia enterocolitica in broth media and in food. In: Microbial Growth and Survival in Extremes of Environment (eds G.W. Gould & J.E.L. Corry), The Society for Applied Bacteriology Technical Series No. 15, pp. 215-226. Academic Press, London.
82. Kirk, R.S. & Sawyer, R. (1991) Pearson's Composition and Analysis of Food, 9th edn, pp. 47-52. Longman Scientific and Technical, London.
83. Larson, A.E., Johnson, E.A. & Nelson, J.H. (1993) Behavior of Listeria monocytogenes and Salmonella heidelberg in rennet whey containing added sodium and/or potassium chloride. Journal of Food Protection, 56, 385-389.
84. Larson, A.E., Johnson, E.A. & Nelson, J.H. (1999) Survival of Listeria monocytogenes in commercial cheese brines. Journal of Dairy Science, 82, 1860-1868.
85. Lloyd, G.T. & Ramshaw, E.H. (1979) The manufacture of Bulgarian-style Feta cheese-A review. Australian Journal of Dairy Technology, 34, 180-183.
86. Luck, E. & Jager, M. (1995) Common salt. In: Antimicrobial Food Additives-Characteristics, Uses, Effects, 2nd edn, pp. 80-83. Springer, Berlin.
87. Lück, H., Dunkeld, M. & Van DerMerwe, N.L. (1982) White pickled cheeses-manufacture and quality recommendations. South African Journal of Dairy Technology, 14, 31-35.
88. Mansour, A. & Alais, C. (1973) Etude du salage et de l'affinage du fromage en saumure. Lait, 53, 137-145.
89. Marcos, A. (1993) Water activity in cheese in relation to composition, stability and safety. In: Cheese:Chemistry, Physics and Microbiology, 2nd edn (ed. P.F. Fox), vol. 1, pp. 439-469. Chapman & Hall, London.
90. Marriot, N.G. (1999) Principles of Food Sanitation, 4th edn. Aspen Publishers, Gaithersburg.
91. Melilli, C., Barbano, D.M., Licitra, G., Tumino, G., Farina, G. & Carpino, S. (2003) Influence of presalting and brine concentration on salt uptake by Ragusano cheese. Journal of Dairy Science, 86, 1083-1100.
92. Merin, U., Gordin, S. & Tanny, G.B. (1983) Microfiltration of cheese brine. Journal of Dairy Research, 50, 503-509.
93. Michaelidou-Koniordou, A.M. (1997) Protein hydrolysis during ripening of Feta cheese. PhD thesis, Aristotle University of Thessaloniki, Thessaloniki.
94. Minor, T.E. & Marth, E.H. (1972) Loss of viability by Staphylococcus aureus in acidified media: II Inactivation by acids in combination with sodium chloride, freezing and heat. Journal of Milk and Food Technology, 53, 548-555.
95. Mitchell, R. (1978) Water Pollution Microbiology, Vol. 2. John Wiley & Sons, New York.
96. Mondal, S., Gouph, R.H., Ryan, J.J. & Adkinson, R.W. (1989) Manufacture and evaluation of a Feta cheese. Cultured Dairy Products Journal, 24(4), 16-20.
97. Mostert, J.F. & Jooste, P.J. (2002) Quality control in the dairy industry. In: Dairy Microbiology Handbook, 3rd edn (ed. R.K. Robinson), pp. 655-736. John Wiley & Sons, New York.
98. Moustafa, K.M., Ahmed, A.H.A. & Marth, E.H. (1983) Behaviour of virulent Yersinia enterocolitica during manufacture and storage of Colby-like cheese. Journal of Food Protection, 46, 318-320.
99. Otero-Rodriguez, A., Fernandez, A., Mendez, J. & Sanchez, S. (1998) Brining of cheese-brine recycling systems. Alimentacion Equipos y Technologia, 16, 71-75.
100. Ottosen, N. (2004) Extension of Brine-processing Cycle Times by Membrane Technology. Document No. 389, pp. 121-127. International Dairy Federation, Brussels.
101. Ottosen, N. & Konigsfeldt, P. (1999) Microfiltration of cheese brine. Scandinavian Dairy Information, 13(1), 18-20.
102. Ozer, B., Atasoy, F. & Akin, S. (2002) Some properties of Urfa cheese (a traditional white-brined Turkish cheese) produced from bovine and ovine milks. International Journal of Dairy Technology, 55, 94-99.
103. Papademas, P. & Robinson, R.K. (1998) Halloumi cheese: the product and its characteristics. International Journal of Dairy Technology, 51, 98-103.
104. Papageorgiou, D.K. & Marth, E.H. (1989a) Fate of Listeria monocytogenes during the manufacture, ripening and storage of Feta cheese. Journal of Food Protection, 52, 82-87.
105. Papageorgiou, D.K. & Marth, E.H. (1989b) Behavior of Listeria monocytogenes at 4 and 22°C in whey and skim milk containing 6 or 12% sodium chloride. Journal of Food Protection, 52, 625-630.
106. Pappas, C.P., Kondyli, E., Voutsinas, L.P. & Mallatou, H. (1996) Effects of salting method and storage time on composition and quality of Feta cheese. Journal of the Society of Dairy Technology, 49, 113-118.
107. Pavia, M., Guamis, B., Trujillo, A.J., Capellas, M. & Ferragut, V. (1999) Changes in microstructural, textural and colour characteristics during ripening of Manchego-type cheese salted by brine vacuum impregnation. International Dairy Journal, 9, 91-98.
108. Payne, M.R. & Morisson, K.R. (1999) A multi-component approach to salt and water diffusion in cheese. International Dairy Journal, 9, 887-894.
109. Pearson, L.J. & Marth, E.H. (1990) Listeria monocytogenes-threat to a safe food supply: A review. Journal of Dairy Science, 73, 912-928.
110. Pedersen, P.J. (1992) Microfiltration for the reduction of bacteria in milk and brine. In: New Applications of Membrane Processes, IDF Special Issue 9201, pp. 33-50. International Dairy Federation, Brussels.
111. Petran, R.L. & Zottola, E.A. (1989) A study of factors affecting growth and recovery of Listeria monocytogenes Scott A. Journal of Food Science, 54, 458-460.
112. Prasad, N. & Alvarez, V.B. (1999) Effect of salt and chymosin on the physicochemical properties of Feta cheese during ripening. Journal of Dairy Science, 82, 1061-1067.
113. Poolman, B. & Glaasker, E. (1998) Regulation of compatible solute accumulation in bacteria. Molecular Microbiology, 29, 397-407.
114. Ramadan, F.A.M. (1995) Partial replacement of sodium by potassium in the manufacture of Domiati cheese. Egyptian Journal of Dairy Science, 23, 259-270.
115. Ramsaran, H., Chen, J., Brunke, B., Hill, A. & Griffiths, M.W. (1998) Survival of bioluminescent Listeria monocytogenes and Escherichia coli O157:H7 in soft cheese. Journal of Dairy Science, 81, 2053-2064.
116. Reddy, K.A. & Marth, E.H. (1991) Reducing the sodium content of foods: A review. Journal of Food Protection, 54, 138-150.
117. Reddy, K.A. & Marth, E.H. (1994) Sensory evaluation of Cheddar cheese made with sodium chloride or mixtures of sodium and potassium chloride. Journal of Sensory Studies, 9, 187-204.
118. Reddy, K.A. & Marth, E.H. (1995) Microflora of Cheddar cheese made with sodium chloride, potassium chloride, or mixtures of sodium and potassium chloride. Journal of Food Protection, 58, 54-61.
119. Reitsma, C.J. & Henning, D.R. (1996) Survival of Escherichia coli O157:H7 during the manufacture and curing of Cheddar cheese. Journal of Food Protection, 59, 460-464.
120. Robinson, R.K. & Wilbey, R.A. (1998) Cheesemaking operation. In: Cheesemaking Practice-R. Scott, 3rd edn, pp. 165-192. Aspen Publishers, Maryland.
121. Saboya, L.V. & Maubois, J-L. (2000) Current developments of microfiltration technology in the dairy industry. Lait, 80, 541-553.
122. Samal, P.K., Pearce, K.N., Bennett, R.J. & Dunlop, F.P. (1993) Influence of residual rennet and proteolysis on the exudation of whey from Feta cheese during storage. International Dairy Journal, 3, 729-745.
123. Samaras, F.I., Kehagias, C., Arkoudelos, J.S. & Bocaris, M.I. (2003) Investigation on ropiness by isolates of the genera Lactobacillus, Alcaligenes and Feta cheese starter cultures. Food Microbiology, 20, 503-509.
124. Santana, L., Uriarte, E., DallaVia, L. & Gia, O. (2000) A new benzoangelicin with strong photobiological activity. Bioorganic and Medicinal Chemistry Letters, 10, 135-137.
125. Seth, R.J. & Robinson, R.K. (1988) Factors contributing to the flavour characteristics of mould-ripened cheese. In: Developments in Food Microbiology (ed. R.K. Robinson), vol. 4, pp. 23-47. Elsevier Applied Science, London.
126. Smith, G.M., Smith, L.T., Gerhardt, P.N.M. & Ko, R. (1998) Solute transport enzymes related to stress tolerance in Listeria monocytogenes: A review. Journal of Food Biochemistry, 22, 269-285.
127. Stern, N.J. (1981) Isolation of potentially virulent Yersinia enterocolitica from variety meats. Journal of Food Science, 46, 41-42.
128. Sutherland, B.J. (2002) Salting of cheese. In: Encyclopedia of Dairy Science (eds H. Roginski, J.W. Fuguay & P.F. Fox), pp. 293-300. Academic Press, London.
129. Swaminathan, B., Harmon, M.C. & Mehlamn, I.J. (1982) Yersinia enterocolitica: A review. Journal of Applied Bacteriology, 52, 151-183.
130. Tamime, A.Y. & Kirkegaard, J. (1991) Manufacture of Feta cheese-Industrial. In: Feta and Related Cheeses (eds R.K. Robinson & A.Y. Tamime), pp. 70-143. Ellis Horwood, Chichester.
131. Tamime, A.Y. & Robinson, R.K. (1999) Yoghurt Science and Technology, 2nd edn. Woodhead Publishing, Cambridge.
132. Tschager, E. (1988) Quality control of brine in practical operations. North European Food and Dairy Journal, 7, 249-255.
133. Tukan, S.K. & Humeid, M.A. (1991) Salt and moisture relationships in brined cheese. Australian Journal of Dairy Technology, 11, 85-87.
134. Turhan, M. & Kaletunç, G. (1992) Modeling of salt diffusion in white cheese during long-term ripening. Journal of Food Science, 57, 1082-1085.
135. Tzanetakis, N. & Litopoulou-Tzanetaki, E. (1992) Changes in numbers and kinds of lactic acid bacteria in Feta and Teleme, two Greek cheeses from ewe's milk. Journal of Dairy Science, 75, 1389-1393.
136. Vafopoulou, A., Alichanidis, E. & Zerfiridis, G. (1989) Accelerated ripening of Feta cheese, with heatshocked cultures of microbial proteinases. Journal of Dairy Research, 56, 285-296.
137. Vafopoulou-Mastrojiannaki, A., Litopoulou-Tzanetaki, E. & Tzanetakis, N. (1990) Effect of Pediococcus pentosaceus on ripening changes of Feta cheese. Microbiologie-Aliments-Nutrition, 8, 53-62.
138. Van Schaik, W., Gahan, C.G.M. & Hill, C. (1999) Acid-adapted Listeria monocytogenes displays enhanced tolerance against the antibiotics nisin and lacticin 3147. Journal of Food Protection, 62, 536-539.
139. Veinoglou, B.C., Boyazoglou, E.S. & Kotouza, E.D. (1980) The effects of starters on the production of Teleme cheese. Dairy Industries International, 45(8), 11-16 & 63.
140. Yanai, Y., Rosen, B., Pinsky, A. & Sklan, D. (1977) The microbiology of pickled cheese during manufacture and maturation. Journal of Dairy Research, 44, 149-153.
141. Yankov, Y. & Denkov, T. (1972) Microbiological study of the cause of slime formation in the brine of white pickled cheese. Izvestiya, 6, 103-111 [abstract-3367; Dairy Science Abstracts (1974) 36, 397].
142. Yaygin, H. (1971) [The properties of White cheese brines.] Dairy Science Abstracts, 35, 848.
143. Zerfiridis, G.K. (2001) Technology of Milk Products-Cheese Technology, 2nd edn. Aristotle University of Thessaloniki, Thessaloniki.
144. Zorrilla, S.E. & Rubiolo, A.C. (1994) Modeling NaCl and KCl movement in Fynbo cheese during salting. Journal of Food Science, 59, 976-980.