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

页码：201 / 206

页数：6

共 50 条

[41] Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation [J].

Fortin, Marie-Helene ;

Champagne, Claude P. ;

St-Gelais, Daniel ;

Britten, Michel ;

Fustier, Patrick ;

Lacroix, Monique .

DAIRY SCIENCE & TECHNOLOGY, 2011, 91 (05) :599-614

[42] Effects of modified atmosphere packaging on qualities of surimi product during refrigerated storage [J].

Liu Y. ;

Li J. ;

Zhu J. ;

Ma Y. ;

Li X. .

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering, 2010, 26 (07) :329-334

[43] Physicochemical Responses and Quality Changes of Turbot (Psetta maxima) During Refrigerated Storage [J].

Xu, Yongxia ;

Liu, Ying ;

Zhang, Chaomin ;

Li, Xuepeng ;

Yi, Shumin ;

Li, Jianrong .

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2016, 19 (01) :196-209

[44] CARCASS CHARACTERISTICS OF CHANNEL AND HYBRID CATFISH, AND QUALITY CHANGES DURING REFRIGERATED STORAGE [J].

HUANG, YW ;

LOVELL, RT ;

DUNHAM, RA .

JOURNAL OF FOOD SCIENCE, 1994, 59 (01) :64-66

[45] Effect of chlorogenic acid on the quality of golden pomfret during refrigerated storage: Predictive model using artificial neural network [J].

Yang, Ning ;

Wen, Shitong ;

Li, Chuan ;

Li, Qian ;

Zhang, Longteng ;

Song, Xue ;

Zhu, Lulu .

FOOD CONTROL, 2025, 175

[46] Character impact odorants of boiled chicken: changes during refrigerated storage and reheating [J].

Kerler, J ;

Grosch, W .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 205 (03) :232-238

[47] Effect of chitooligosaccharide from squid pen on gel properties of sardine surimi gel and its stability during refrigerated storage [J].

Singh, Avtar ;

Benjakul, Soottawat ;

Prodpran, Thummanoon .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 54 (10) :2831-2838

[48] Character impact odorants of boiled chicken: changes during refrigerated storage and reheating [J].

Josef Kerler ;

W. Grosch .

Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 1997, 205 :232-238

[49] Physicochemical and rheological characteristics of Crescenza cheese made with 40% of recombined milk during manufacture and storage [J].

Alinovi, Marcello ;

Tidona, Flavio ;

Monti, Lucia ;

Francolino, Salvatore ;

Brusa, Gianluca ;

Ghiglietti, Roberta ;

Locci, Francesco ;

Giraffa, Giorgio .

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 2022, 75 (03) :643-652

[50] Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture [J].

Chacon-Flores, Nidia Aracely ;

Olivas-Orozco, Guadalupe Isela ;

Acosta-Muniz, Carlos Horacio ;

Gutierrez-Mendez, Nestor ;

Sepulveda-Ahumada, David Roberto .

FOODS, 2023, 12 (20)

← 1 2 3 4 5 →