مورد إلكتروني
Microbiological changes throughout ripening of Keş cheese
| العنوان: | Microbiological changes throughout ripening of Keş cheese |
|---|---|
| عناروين إضافية: | Mikrobiološke promjene tijekom zrenja Keş sira |
| المصدر: | Journal of Central European Agriculture; ISSN 1332-9049 (Online); Volume 19; Issue 1 |
| بيانات النشر: | Faculty of Agriculture, University of Zagreb 2018 |
| تفاصيل مُضافة: | Seval Sevgi KIRDAR Ozen KURSUN YURDAKUL Samir KALIT Milna TUDOR KALIT |
| نوع الوثيقة: | Electronic Resource |
| مستخلص: | Microbiological changes in Keş cheese, traditional Turkish raw cow’s milk cheese made without the addition of starter culture, were studied during 90 days of ripening. Physico-chemical parameters, pH, salt content and water activity (aw), as important parameters for microbial growth, were also determined. Lactic acid bacteria were predominant microbial group. The time of ripening significantly influenced the count of total aerobic mesophilic bacteria, psychrophilic bacteria, mould (P<0.05), Lactobacillus spp. and Lactococcus spp. (P<0.01) which increased during ripening. E. coli and coagulase-positive staphylococci were not detected. The counts of Enterococcus spp. (P<0.05), Staphylococcus-Micrococcus spp., Enterobactericeae and coliform bacteria decreased throughout ripening of Keş cheese, which was connected to the physico-chemical parameters. Water activity significantly decreased (P<0.05), while the salt content increased (P<0.01) during ripening of Keş cheese. The obtained results will contribute to the establishment of the microbiological quality standards for Keş cheese and give necessary information for formation of autochthonous starter culture, which will help to understand ripening process of sour dried cheeses and improve the traditional farmhouse cheese production. Mikrobiološke promjene u Keş siru, tradicionalnom turskom siru proizvedenom iz sirovog kravljeg mlijeka bez dodatka mljekarske mikrobne kulture, praćene su tijekom 90 dana zrenja. Također su određeni fizikalno-kemijski parametri odgovorni za |
| مصطلحات الفهرس: | Keş cheese; microbiological changes; physico-chemical parameters; ripening; traditional cheeses, fizikalno-kemijski parametri; Keş sir; mikrobiološke promjene; tradicionalni sirevi; zrenje, text, info:eu-repo/semantics/article, info:eu-repo/semantics/publishedVersion |
| URL: | info:eu-repo/semantics/altIdentifier/doi/10.5513/JCEA01/19.1.2024 |
| الإتاحة: | Open access content. Open access content info:eu-repo/semantics/openAccess Journal of Central European Agriculture an Open Access journal. All content is made freely available. Users are allowed to copy and redistribute, and alter, transform, or build upon the material as long as they attribute the source in an appropriate manner. |
| ملاحظة: | application/pdf English |
| أرقام أخرى: | HRCAK oai:hrcak.srce.hr:196063 https://hrcak.srce.hr/196063 https://hrcak.srce.hr/file/289026 1031969661 |
| المصدر المساهم: | HRCAK PORTAL ZNANSTVENIH CASOPISA REPUB From OAIster®, provided by the OCLC Cooperative. |
| رقم الأكسشن: | edsoai.on1031969661 |
| قاعدة البيانات: | OAIster |
| الوصف غير متاح. |