High-pressure processing of Turkish white cheese for microbial inactivation

Basit Öğe Kaydı
dc.authoridKoca, Nurcan/0000-0002-0733-4500
dc.authoridBalasubramaniam, V.M./0000-0002-1540-4273
dc.contributor.authorEvrendilek, G. Akdemir
dc.contributor.authorKoca, N.
dc.contributor.authorHarper, J. W.
dc.contributor.authorBalasubramaniam, V. M.
dc.date.accessioned2024-09-18T21:06:41Z
dc.date.available2024-09-18T21:06:41Z
dc.date.issued2008
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractHigh-pressure processing (HPP) of Turkish white cheese and reduction of Listeria monocytogenes, total Enterobacteriaceae. total aerobic mesophilic bacteria, total molds and yeasts, total Lactococcus spp., and total Lactobacillus spp. were investigated. Cheese samples were produced from raw milk and pasteurized milk and were inoculated with L. monocytogenes after brining. Both inoculated (ca. 10(7) to 10(8) CFU/g) and noninoculated samples were subjected to HPP in a high-pressure food processor at 50 to 600 MPa for 5 and 10 min at 25 degrees C. Reductions in L. monocytogenes, total aerobic mesophilic bacteria, Lactococcus spp.. and Lactobacillus spp. in both pasteurized- and raw-milk cheese samples and reductions in total molds and yeasts and total Enterobacteriaceae counts in raw-milk cheese samples increased with increased pressure (P <= 0.05). The maximum reduction of the L. monocytogenes count, ca. 4.9 log CFU/g, was obtained at 600 MPa. Because of the. highly inhibitory effect of pasteurization, the total molds and yeasts and total Enterobacteriaceae counts for the cheese samples produced from pasteurized milk were below the detection limit both before and after HPP There was no significant difference in inactivation of L. monocytogenes, total aerobic mesophilic bacteria, Lactococcus spp., and Lactobacillus spp. under the same treatment conditions for the raw milk and pasteurized milk cheeses and for 5- and 10-min treatment times (P > 0.05). No significant change was detected in pH or water activity of the samples before and after HPP Our findings suggest that HPP can be used effectively to reduce the microbial load in Turkish white cheese.en_US
dc.identifier.doi10.4315/0362-028X-71.1.102
dc.identifier.endpage108en_US
dc.identifier.issn0362-028X
dc.identifier.issue1en_US
dc.identifier.pmid18236669en_US
dc.identifier.scopus2-s2.0-38349078888en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage102en_US
dc.identifier.urihttps://doi.org/10.4315/0362-028X-71.1.102
dc.identifier.urihttps://hdl.handle.net/20.500.12483/13761
dc.identifier.volume71en_US
dc.identifier.wosWOS:000252162900014en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.language.isoenen_US
dc.publisherInt Assoc Food Protectionen_US
dc.relation.ispartofJournal of Food Protectionen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCheddar Cheeseen_US
dc.subjectListeria-Monocytogenesen_US
dc.subjectHydrostatic-Pressureen_US
dc.subjectGoat Cheeseen_US
dc.subjectMilk Cheeseen_US
dc.subjectViabilityen_US
dc.subjectBacteriaen_US
dc.subjectQualityen_US
dc.titleHigh-pressure processing of Turkish white cheese for microbial inactivationen_US
dc.typeArticleen_US

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