Microflora of processed cheese and the factors affecting it

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Microflora of processed cheese and the factors affecting it

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Microflora of processed cheese and the factors affecting it

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QJ1210300" target="_blank" >QJ1210300: Systémy jištění kvality a bezpečnosti mlékárenských výrobků vhodnými metodami aplikovatelnými v praxi</a><br>

Návaznosti

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

Rok uplatnění

2017

Kód důvěrnosti údajů

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

Název periodika

Critical Reviews in Food Science and Nutrition

ISSN

1040-8398

e-ISSN

—

Svazek periodika

57

Číslo periodika v rámci svazku

11

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

12

Strana od-do

2392-2403

Kód UT WoS článku

000399556300011

EID výsledku v databázi Scopus

2-s2.0-85017442005