MATURATION OF FETA CHEESE IN THE PRESENCE OF I-131

被引：0

作者：

Vosniakos, F. ^{[1
]}

Krakoltsidis, P. ^{[2
]}

Moumtzis, A. ^{[2
]}

Giouvanoudi, A. ^{[1
]}

Zoumakis, N. M. ^{[1
]}

机构：

[1] Technol Educ Inst TEI Thessaloniki, Dept Sci, Appl Phys Lab, Thessaloniki 54101, Greece

[2] Technol Educ Inst TEI Thessaloniki, Sch Food Technol & Nutr, Dept Food Technol, Thessaloniki 54101, Greece

来源：

FRESENIUS ENVIRONMENTAL BULLETIN | 1993年 / 2卷 / 11期

关键词：

D O I：

暂无

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

Feta the most common cheese in Greece, was produced from sheep milk by a procedure normally used in Greece. The effect of artificially added I-131 on the ripening of feta cheese was studied. The contamination was introduced directly to milk (25 KBq/Kg milk). The rate of ripening was evaluated up to two months by determining the pH, moisture, fat, total N, non protein N, brine concentration, ash, free fatty acids, ripening and salt coefficients. Microflora evaluation during ripening was also studied. It was found that the radioisotope I-131 decreased the viability of Lactobacillus bulgaricus and Streptococcus thermophilus, had no critical effect on pH, had mininal effect on proteins, fats, total solids, free fatty acids and caused little change on ripening and salt coefficients.

引用

页码：683 / 688

页数：6

共 17 条

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