+ Site Statistics
References:
54,258,434
Abstracts:
29,560,870
PMIDs:
28,072,757
+ Search Articles
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ PDF Full Text
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Translate
+ Recently Requested

Survival of Yersinia enterocolitica during the manufacture and ripening of white cheese



Survival of Yersinia enterocolitica during the manufacture and ripening of white cheese



Veteriner Fakultesi Dergisi, Ankara Universitesi 42(1): 37-44



Y. enterocolitica 0.9 was inoculated at 10superscript 3 and 105 c.f.u./ml into raw and pasteurized milk, which was used to make white cheese. Cheese was ripened for 30 days at 4 degrees C. Samples were taken from milk and curd at 1, 3, 6, 7 and 10 days of ripening and analysed for counts of Y. enterocolitica.

(PDF emailed within 1 workday: $29.90)

Accession: 002973118

Download citation: RISBibTeXText


Related references

Survival of Yersinia enterocolitica during the manufacture and ripening of Mihalc cheese. Turk Veterinerlik ve Hayvanclk Dergisi 27(4): 1029-1034, 2003

Fate of Yersinia enterocolitica during manufacture, ripening and storage of Lighvan cheese. International Journal of Food Microbiology 156(2): 141-146, 2012

Survival of yersinia enterocolitica during the manufacture and storage of feta cheese. Milchwissenschaft 40(4): 204-206, 1985

Survival of virulent Yersinia enterocolitica during the manufacture and storage of Turkish Feta cheese. International Journal of Food Microbiology 33(2/3): 285-292, 1996

Survival of Listeria monocytogenes during the manufacture and ripening of Turkish white cheese. Die Nahrung 45(1): 55-58, 2001

Survival of Escherichia coli O157:H7 during the manufacture and ripening of Turkish White brined cheese. Veteriner Fakultesi Dergisi, Ankara Universitesi 46(2/3): 337-346, 1999

Survival of Listeria monocytogenes during the manufacture, ripening and storage of Turkish white cheese made from cow and ewe milk. Turkish Journal of Agriculture and Forestry 23(Supp 5): 1133-1137, 1999

Association of Yersinia enterocolitica with the manufacture of cheese and occurrence in pasteurized milk. Applied and Environmental Microbiology 36(2): 274-277, 1978

Behavior of Virulent Yersinia enterocolitica During Manufacture and Storage of Colby-like Cheese. Journal of Food Protection 46(4): 318-320, 2019

Studies on the use of ultrafiltration in the manufacture of white cheese. 2. Influence of heat treatment of ultrafiltration retentate on ripening and sensory quality of white cheese. DMZ, Lebensmittelindustrie und Milchwirtschaft 112(36): 1086-1090, 1991

Isolation of yersinia enterocolitica from turkish pickled white cheese. Australian Journal of Dairy Technology 47(1): 60-61, 71, 1992

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 1980; 13: 289-303, 1978

Trends of bacterial population during the manufacture and ripening of white cheese. Int. Dairy Congr. 1962. B: 840-48, 1962

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

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