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Title: Mandıra düzeyindeki i̇şletmelerde beyaz peynir üretiminde kritik kontrol noktalarının belirlenmesi
Other Titles: Detection of critical control points in white cheese production in small dairy plants
Authors: Uludağ Üniversitesi/Teknik Bilimler Meslek Yüksekokulu.
Uludağ Üniversitesi/Veteriner Fakültesi/Besin Hijyeni ve Teknolojisi Anabilim Dalı.
Evrensel, Süreyya Saltan
Temelli, Seran
Anar, Şahsene
Keywords: Veterinary sciences
White cheese
Microbial contamination
Bacteria (microorganisms)
Escherichia coli
Issue Date: 2003
Publisher: TÜBİTAK
Citation: Evrensel, S. S. vd. (2003). “Mandıra düzeyindeki i̇şletmelerde beyaz peynir üretiminde kritik kontrol noktalarının belirlenmesi”. Turkish Journal of Veterinary and Animal Sciences, 27(1), 29-35.
Abstract: In this study, which was conducted to detect the critical control points and to investigate the direct and cross-contamination sources in white pickled cheese production, 21 control points were examined for aerobe mesophilic counts, staphylococcus-micrococcus, coagulase-positive staphylococcus, enterobacteriaceae, coliform bacteria, E. coli, enterococcus, yeast and mould counts. It was determined that the high microbiological load of raw milk affected the microbiological quality of pasteurized milk negatively, and that the production pipe-line after pasteurization, and equipment such as vats, plastic wraps, pressing cloths. starter culture and the hands of the workers, were direct contamination sources. In addition, the hands of workers and the water used in the facility played a role in direct and cross contamination, and the air in the facility was a critical control point for yeast and mould contamination.
ISSN: 1300-0128
Appears in Collections:Scopus
Web of Science

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