Survival of Yersinia enterocolitica during the Manufacture and Ripening of Mihalıç Cheese

Mehmet Kurtuluş Cem ŞEN; Seran TEMELLİ

Makale detayları

Survival of Yersinia enterocolitica during the Manufacture and Ripening of Mihalıç Cheese

Yazarlar:

Mehmet Kurtuluş Cem ŞEN | Seran TEMELLİ

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 4, pp.1029-1034

Belge Tipi:

Makale

Yayın Tarihi:

3/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000770015

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

The survival of Yersinia enterocolitica strain 0:9 was investigated during the manufacturing and ripening of Mihalıç cheese produced from raw milk. Mihalıç cheese was produced after inoculating 105 cfu/ml of Y. enterocolitica strain 0:9 into raw milk. All cheese samples were ripened at + 4 °C for 30 days in 18 to 22% of brine. Samples taken from raw milk, scalded and strained curd, and cheese on days 1, 3, 5, 8, 15 and 21 of the ripening process were analyzed for Y. enterocolitica, pH values and salt content. In raw milk, where initial inoculated Y. enterocolitica counts were 105 cfu/ml, counts were 1.5 x 106-7.1 x 106 cfu/g in scalded curd, 4.2 x 106-3.0 x 107 cfu/g in strained curd, 2.4 x 104-3.4 x 106 cfu/g on day 1, 3.8 x 103-2.5 x 105 cfu/g on day 3, and 9.2 x 102-4.0 x 104 cfu/g on day 5. During the ripening process, due to the decrease in pH values and the increase in salt content, Y. enterocolitica was diminished in the 1st batch on day 8, in the 3rd and 4th batches on day 15, and in the 2nd batch on day 21.

 

The survival of Yersinia enterocolitica strain 0:9 was investigated during the manufacturing and ripening of Mihalıç cheese produced from raw milk. Mihalıç cheese was produced after inoculating 105 cfu/ml of Y. enterocolitica strain 0:9 into raw milk. All cheese samples were ripened at + 4 °C for 30 days in 18 to 22% of brine. Samples taken from raw milk, scalded and strained curd, and cheese on days 1, 3, 5, 8, 15 and 21 of the ripening process were analyzed for Y. enterocolitica, pH values and salt content. In raw milk, where initial inoculated Y. enterocolitica counts were 105 cfu/ml, counts were 1.5 x 106-7.1 x 106 cfu/g in scalded curd, 4.2 x 106-3.0 x 107 cfu/g in strained curd, 2.4 x 104-3.4 x 106 cfu/g on day 1, 3.8 x 103-2.5 x 105 cfu/g on day 3, and 9.2 x 102-4.0 x 104 cfu/g on day 5. During the ripening process, due to the decrease in pH values and the increase in salt content, Y. enterocolitica was diminished in the 1st batch on day 8, in the 3rd and 4th batches on day 15, and in the 2nd batch on day 21.

Makale detayları

Survival of Yersinia enterocolitica during the Manufacture and Ripening of Mihalıç Cheese

Yazarlar:

Mehmet Kurtuluş Cem ŞEN | Seran TEMELLİ

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 4, pp.1029-1034

Belge Tipi:

Makale

Yayın Tarihi:

3/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000770015

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Yersinia enterocolitica

cheese

ripening

viability

Sayı

Makale detayları

Survival of Yersinia enterocolitica during the Manufacture and Ripening of Mihalıç Cheese

Yazarlar: Mehmet Kurtuluş Cem ŞEN | Seran TEMELLİ

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 4, pp.1029-1034

Belge Tipi: Makale

Yayın Tarihi: 3/2003

Belge Dili: Türkçe

Document ID (Org No.): 2000770015

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Yersinia enterocolitica

cheese

ripening

viability

Sayı

Yazarlar:

Mehmet Kurtuluş Cem ŞEN | Seran TEMELLİ

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 4, pp.1029-1034

Belge Tipi:

Makale

Yayın Tarihi:

3/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000770015

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128