Presence of thermoresistant microorganisms in semihard cheese during storage
2006
Oljacic, E.M.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia)) | Kasalica, A.J.(JPS Zavod za mlekarstvo, Novi Beograd (Serbia))
In this paper the presence of thermoresistant microorganisms and their lipolytic and proteolytic activity, such as the ability to grow in storage temperature up to the expire date has been researched. Samples of cheeses were taken directly from a dairy after production and six-months storage at the temperature of 7 deg C. All researched samples were microbiologically correct, according to the legislation. The results of the research show the presence of thermoresistant microorganisms lipolytic, as well as proteolytic. Isolated microorganisms belonging to genus Bacillus and Micrococcus and showed psychrotrophic character, that reflected in the increase of total count of thermoresistant microorganisms at the end of storage. Presence of these microorganisms influenced shelf-life and sensory characteristics of cheese.
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