Microbiological quality of smear-ripened cheeses stored in different temperature regimes

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43907828" target="_blank" >RIV/62156489:43210/15:43907828 - isvavai.cz</a>

Result on the web

<a href="http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/512/pdf" target="_blank" >http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/512/pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/512" target="_blank" >10.5219/512</a>

Result language

angličtina

Original language name

Microbiological quality of smear-ripened cheeses stored in different temperature regimes

Original language description

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 oC. The second group (B) of samples was stored at 6 oC for 21 days, next at -18 oC for 7 days and 7 days at 6 oC. The third group (C) of samples was stored at 6 oC before the date of minimum durability, next 7 weeks at -18 oC and after that at 6 oC 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 <0.05) at cooling/freezing for 1 week (log CFU.g-1) than cooling (log CFU.g-1) and cooling/freezing for 7 weeks after 35 days. A higher (p <0.05) number of psychrotrophic microorganisms was recorded at the end of the monitoring in samples stored in a refrigerator (A/49) in comparison with cheeses stored using cooling/freezing regi

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2015

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo (Food Science)

ISSN

1338-0230

e-ISSN

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Volume of the periodical

9

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

8

Pages from-to

403-410

UT code for WoS article

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EID of the result in the Scopus database

2-s2.0-84963542044