Physicochemical quality and occurrence of bacterial pathogens in white pickled cheese
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, cilt.59, sa.11-12, ss.636-637, 2004 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 59 Sayı: 11-12
- Basım Tarihi: 2004
- Dergi Adı: MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.636-637
- Anahtar Kelimeler: white pickled cheese (pathogens, quality)
- Akdeniz Üniversitesi Adresli: Evet
Özet
The physicochemical quality and occurrence of some pathogens were investigated in 50 white pickled cheeses sourced from local markets in Antalya, Turkey. The total solids, fat, fat-in-total-solids, salt, salt-in-total-solids, nitrate, nitrite and titratable acidity were determined. Microbial analysis of white pickled cheese included counts for coliforms, Staphylococcus aureus and Shigella, and detection of Salmonella, and Clostridium perfringens. A proportion of samples had high counts for coliforms (43%), Staph-aureus (24%) and Shigella (8%) and are unacceptable according to Turkish microbiological standards. No Salmonella or C. perfringens were detected in any of the cheese samples. This study strongly suggests the need for a more strict hygienic and technological control during manufacture.