Yazici, F. (2004) Effect of pH on microflora of Civil cheese during refrigerated storage. Acta Alimentaria, 33 (2). pp. 201-206. ISSN 0139-3006
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Official URL: http://dx.doi.org/10.1556/AAlim.33.2004.2.12
Abstract
Microbial properties, correlation between pH and microbial properties, and the effect of pH adjustment on microflora of Civil cheese during refrigerated storage were examined. The cheeses made from skim milks with a pH of 5.35, 5.30, and 5.25 had higher counts of total aerobic bacteria, yeast and moulds, LAB and psychrotrophic organisms than those made from milks adjusted to higher pH values. A highly negative correlation between pH and total aerobic bacteria, yeast and moulds and LAB was observed in Civil cheese.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | xKatalin xBarta |
| Date Deposited: | 15 Feb 2017 10:10 |
| Last Modified: | 31 May 2024 23:15 |
| URI: | https://real.mtak.hu/id/eprint/49014 |
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