Changes of S. [Staphylococcus] aureus population during white cheese manufacture
2000
Radovanovic-Savic, R.R. | Stojanovic, L.V. | Katic, V.R. (Fakultet veterinarske medicine, Beograd (Yugoslavia))
The changes of Staphylococcus aureus population was examined during the manufacture of white cheese from naturally contaminated raw milk. Population of Staphylococcus aureus survived during the manufacture and storage of white cheese. During the manufacture of white cheese population of Staphylococcus aureus increased from 5.69 log cfu/ml of milk to 6.81 log cfu/g of coagulum and to 7.35 log cfu/g of curd and then decreased to 7.10 log cfu/g of cheese. During white cheese storage at +4 deg C for ten days population of Staphilococcus aureus decreased for 1.11 log cfu/g. The mean value of total number of Staphylococcus aureus in the cheese on the first day was 6.97 log cfu/g, and on the tenth day was 5.86 log cfu/g. Decreasing number of Staphylococcus aureus during storage of white cheese correlated with decreasing of pH values in the cheese.
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