Microbiological quality of smear-ripened cheeses stored in different temperature regimes
2015
Cwiková Oľga
The purpose of this work was to study smear-ripened cheese, especially its microbiological quality. Samples were stored in different temperature conditions. The first group (A) of samples was stored in a refrigerator at 6 °C. The second group (B) of samples was stored at 6 °C for 21 days, next at -18 °C for 7 days and 7 days at 6 °C. The third group (C) of samples was stored at 6 °C before the date of minimum durability, next 7 weeks at -18 °C and after that at 6 °C for 7 days. I have observed lactic acid bacteria, Brevibacterium linens, coliforms, psychrotrophic organisms, Escherichia coli, moulds, and yeast. The number of Brevibacterium linens was higher (p
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Este registro bibliográfico ha sido proporcionado por Institute of Agricultural Knowledge and Innovation - Slovakia
