Study the effect of salt water concentratin on cheese microbial population changes
1994
Hesami Rad, Radjab, Azarbaijan Sharghi Agricultural and Natural Resources Research Center | Shakeri Nejad, j., Azarbaijan Sharghi Agricultural and Natural Resources Research Center | Amjadi Azari, H., Azarbaijan Sharghi Agricultural and Natural Resources Research Center | Bybordi, S., Azarbaijan Sharghi Agricultural and Natural Resources Research Center | Joftkar, H., Azarbaijan Sharghi Agricultural and Natural Resources Research Center
In this study effect of five diffrent salt water concentration (9,11,15 and 17percent) at tree time (65,75 and 85 days) were studied on microbial population changes in cheese. total milk requirement for making cheese has been provided from one source and has maked 45 pits( 5kg/p pit). fresh cheese were studied wiow point of microbial contamination. total bacteria, coliforms were too more to count, E.coli and, protos valgaris was positive but, staphylococus was negative and yeasts were limit. after ten days mould were observed. after 65 days keeping cheese in diffrent CSW there was not alot dicrease on number of total bacteria and coliforma, alsa E.coli was positive. after 75 days total bacteria has been dicreased, coliform Reached to minimom and some SWC (13,15 and 17 percents) were from coliform and E.coli. after 85 days except of 9% CSW other treatments were free from of coliform and E.coli also total bacteria was reached to minimom.
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