+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

The manufacture of Wishari-like cheese from cows' milk. I. Isolation and characterization of some microorganisms involved in cheese ripening and the study of their growth rates during cheese ripening



The manufacture of Wishari-like cheese from cows' milk. I. Isolation and characterization of some microorganisms involved in cheese ripening and the study of their growth rates during cheese ripening



Iraqi Journal of Agricultural Science 13: 289-303



Streptococci, lactobacilli and the yeast Debaryomyces were isolated from Wishari cheeses purchased green from northern Iraq (Zakho Province), and were grown in sterilized skim milk (lactobacilli, streptococci) or nutrient agar (yeast) and used as starter cultures (1%) in the manufacture of Wishari-like cheese. Growth of streptococci was fastest during the 1st 20 days of ripening and then decreased; at this stage, growth of lactobacilli increased rapidly.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 001012371

Download citation: RISBibTeXText


Related references

The manufacture of Wishari-like cheese from cows' milk. II. Some biochemical changes during cheese ripening. Iraqi Journal of Agricultural Science 13: 304-325, 1978

Manufacture of Gouda cheese. II. The effect of cheese milk ripening, cooking temperature and the temperature in the ripening room upon the chemical and organoleptical quality characteristics of the cheese.. Meieriposten 51: 3; 4; 5; 6; 7; 8, 42-50; 65-73; 96-104; 117-25; 149-51; 161-63, 1962

Studies on cheese ripening. I. Analysis of protein and fat decomposition products in various cheese. II. Changes of various nitrogenous compounds and fat hydrolysis during cheese ripening. III. Effects of adding CaCl2 on the hardness of curd and ripening of Gouda cheese.. Rep. Res. Lab., Snow Brand Milk Prod, Japan, 53: 16, 1958

Microbiological study of ewes' milk and cows' milk Kachkaval cheese. Survival of coliform microflora during manufacture and ripening of the cheese. Nauchni Trudove, Vissh Institut po Zootekhnika i Veterinarna Meditsina 27(2): 81-89, 1980

Commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a South german red smear cheese. Applied and Environmental Microbiology 74(7): 2210-2217, 2008

Contribution to the biochemistry of cheese ripening. XXII. Isolation and characterization of peptone, peptide and amino acid fractions of various skim-milk and whole milk cheese.. Z. LebensmittUntersuch, 108: 4, 346-55, 1958

Accelerated cheese ripening: a method for increasing the number of lactic starter bacteria in cheese without detrimental effect to the cheese-making process, and its effect on the cheese ripening. Journal of Dairy Research 42(2): 313-326, 1975

Noordhollandse Meshanger cheese: a model for research on cheese ripening. III. Manufacture of the cheese on a small scale. Netherlands Milk and Dairy Journal 31(2): 103-108, 1977

Lactase-treated milk in the manufacture of Cheddar cheese and acceleration of cheese ripening. A review. Cultured Dairy Products Journal 22(3): 20-21, 1987

The influence of pre ripening of milk on cheese manufacture and the quality of the cheese. South African Journal of Dairy Technology 10(2): 105-109, 1978

Studies on cheese ripening. X. Preparation of enzyme-rich cheese starter of Aspergillus oryzae-chosen B and its effect on cheese ripening.. Jap. J. zootech. Sci, 33: 2, 152-55, 1962

Improvement of norms of cheese milk consumption in manufacture of Cheddar-type cheese, and of weight losses during ripening. Trudy, Litovskii Filial Vsesoyuznogo Nauchno issledovatel' skogo Instituta Maslodel' noi i Syrodel' noi Promyshlennosti 12: 7-10, 150, 1978

Effect of ripening conditions on Parmigiano Reggiano cheese. Part 1: cheese stored in various cheese stores during the second year of ripening. Scienza e Tecnica Lattiero Casearia 46(1): 39-55, 1995

Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening. Innovative Food Science and Emerging Technologies 13(none): 0-30, 2012

Microbiological study of the effect of HTST pasteurization of milk in the manufacture of White pickled cheese. II. Residual microflora in pasteurized milk and its significance in the ripening of the cheese. Izv. nauchnoizsled. Inst. mlechn. Prom, Vidin 2: 159-70, 1967