Microflora of processed cheese and the factors affecting it

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517011" target="_blank" >RIV/70883521:28110/17:63517011 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1080/10408398.2015.1060939" target="_blank" >http://dx.doi.org/10.1080/10408398.2015.1060939</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1080/10408398.2015.1060939" target="_blank" >10.1080/10408398.2015.1060939</a>

Result language

angličtina

Original language name

Microflora of processed cheese and the factors affecting it

Original language description

The basic raw materials for the production of processed cheese are natural cheese which is treated by heat with the addition of emulsifying salts. From a point of view of the melting temperatures used (and the pH-value of the product), the course of processed cheese production can be considered “pasteurisation of cheese.” During the melting process, the majority of vegetative forms of microorganisms, including bacteria of the family Enterobacteriaceae, are inactivated. The melting temperatures are not sufficient to kill the endospores, which survive the process but are often weakened. From a microbiological point of view, the biggest contamination problem of processed cheese is caused by gram-positive spore-forming rod-shaped bacteria of the genera Bacillus, Geobacillus, and Clostridium. Other factors affecting the shelf-life and quality of processed cheese are mainly the microbiological quality of the raw materials used, strict hygienic conditions during the manufacturing process as well as the type of packaging materials and storage conditions. The quality of processed cheese is not only dependent on the ingredients used but also on other parameters such as the value of water activity of the processed cheese, its pH-value, the presence of salts and emulsifying salts and the amount of fat in the product.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/QJ1210300" target="_blank" >QJ1210300: Protection systems of quality and safety of dairy products by means of suitable methods applicable in practice</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2017

Confidentiality

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

Name of the periodical

Critical Reviews in Food Science and Nutrition

ISSN

1040-8398

e-ISSN

—

Volume of the periodical

57

Issue of the periodical within the volume

11

Country of publishing house

US - UNITED STATES

Number of pages

12

Pages from-to

2392-2403

UT code for WoS article

000399556300011

EID of the result in the Scopus database

2-s2.0-85017442005