Study and recognizing the mould responsible of ripening on salmas cheese (Sari pymear).
2014
Hesemirad, Rajab | Yosef Baigy, Gasem | Hossainpoor, Reza Goli
In this study 25 cheese block at five different times (0,5,30,45 and 60 days) were studied in order to recognizing the mould and fungi on surface of yelaw cheese (Salmas cheese). In each stage 15 gr of cheese sample were prepared from outside of cheese block and grouind finely. 10 -1, 10-2 and 10-3 dilutions of them were made and cultured in sabro deestros Agar (S. d. A) media after decreasing the pH to 3.5 10. In order to study the fungi cultured media were exposed to 20-25 c for 5-7 days. Results indicated that in initial days the space Aspergillus (Niger-Flavus) and penicilium in external surface cheese extended after 15 days also space Aspergillus fumigates were spareted. After 30-60 days, maintaing the samples in storage condition Rhodotorula, Acremonium and Alternaria spaces in surface cheese also were growth and developed
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