Effect of pH on rnicroflora of Civil cheese during refrigerated storage

被引：4
|
作者：
Yazici, F [1 ]
机构：
[1] Ondokuz Mayis Univ, Dept Food Engn, TR-55139 Kurupelit, Turkey
来源：
ACTA ALIMENTARIA | 2004年 / 33卷 / 02期
关键词：
cheese; storage; microflora; pH adjustment;
D O I：
10.1556/AAlim.33.2004.2.12
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Microbial properties, correlation between pH and microbial properties, and the effect of pH adjustment oil microflora of Civil cheese during refrigerated storage were examined. The cheeses made from skim milks with a pH of 5.35, 5.30, and 5.25 had higher counts of total aerobic bacteria, yeast and Moulds, LAB and psychrotrophic organisms than those made front milks adjusted to higher pH values. A highly negative correlation between pH and total aerobic bacteria, yeast and Moulds and LAB was observed in Civil cheese.
引用
收藏
页码：201 / 206
页数：6
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