Mihaliç peynirinin yapımı ve olgunlaşması sırasında Yersinia enterocolitica'nın canlı kalabilme yeteneǧinin i̇ncelenmesi

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dc.contributor.buuauthorŞen, Mehmet Kurtuluş Cem
dc.contributor.buuauthorTemelli, Seran
dc.contributor.buuauthorEvrensel, Süreyya Saltan
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Besin Hijyeni Anabilim Dalı.tr_TR
dc.contributor.departmentUludağ Üniversitesi/Teknik Bilimler Meslek Yüksekokulu.tr_TR
dc.contributor.researcheridAAI-1092-2021tr_TR
dc.contributor.scopusid36932470000tr_TR
dc.contributor.scopusid6506404118tr_TR
dc.contributor.scopusid6507884812tr_TR
dc.date.accessioned2023-03-20T11:32:59Z
dc.date.available2023-03-20T11:32:59Z
dc.date.issued2003
dc.description.abstractThe survival of Yersinia enterocolitica strain 0:9 was investigated during the manufacturing and ripening of Mihalic cheese produced from raw milk. Mihalic cheese was produced after inoculating 10(5) cfu/ml of Y. enterocolitica strain 0:9 into raw milk. All cheese samples were ripened at + 4 degreesC 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 10(5) cfu/ml, counts were 1.5 x 10(6)-7.1 x 10(6) cfu/g in scalded curd, 4.2 x 10(6)-3.0 x 10(7) cfu/g in strained curd, 2.4 x 10(4)-3.4 x 10(6) cfu/g on day 1, 3.8 x 10(3)-2.5 x 10(5) cfu/g on day 3, and 9.2 x 10(2)-4.0 X 10(4) 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 1s(t) batch on day 8, in the 3(rd) and 4(th) batches on day 15, and in the 2(nd) batch on day 21.en_US
dc.identifier.citationSen, M.K.C. vd. (2003). “Mihaliç peynirinin yapimi ve olgunlaşmasi sirasinda Yersinia enterocolitica'nin canlı kalabilme yeteneǧinin i̇ncelenmesi”. Turkish Journal of Veterinary and Animal Sciences, 27(4), 1029-1034.tr_TR
dc.identifier.endpage1034tr_TR
dc.identifier.issn1300-0128
dc.identifier.issue4tr_TR
dc.identifier.scopus2-s2.0-0141795354tr_TR
dc.identifier.startpage1029tr_TR
dc.identifier.urihttps://journals.tubitak.gov.tr/veterinary/vol27/iss4/38/
dc.identifier.urihttp://hdl.handle.net/11452/31651
dc.identifier.volume27tr_TR
dc.identifier.wos000186594500038tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.trdizinTrDizintr_TR
dc.indexed.wosSCIEen_US
dc.language.isotrtr_TR
dc.publisherTÜBİTAKtr_TR
dc.relation.journalTurkish Journal of Veterinary and Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectVeterinary sciencesen_US
dc.subjectBacteria (microorganisms)en_US
dc.subjectYersiniaen_US
dc.subjectYersinia enterocoliticaen_US
dc.subjectCheeseen_US
dc.subjectRipeningen_US
dc.subjectViabilityen_US
dc.subjectTurkish feta cheeseen_US
dc.subjectListeria-monocytogenesen_US
dc.subjectRaw-milken_US
dc.subjectCampylobacter-jejunien_US
dc.subjectPasteurized milken_US
dc.subjectStorageen_US
dc.subjectAssociationen_US
dc.subjectBacteriaen_US
dc.subjectBrazilen_US
dc.subjectGrowthen_US
dc.subjectPeynirtr_TR
dc.subjectOlgunlaşmatr_TR
dc.subjectCanlılıktr_TR
dc.subject.emtreeArticleen_US
dc.subject.emtreeBacterial survivalen_US
dc.subject.emtreeCheese ripeningen_US
dc.subject.emtreeControlled studyen_US
dc.subject.emtreeInoculationen_US
dc.subject.emtreeMilken_US
dc.subject.emtreeNonhumanen_US
dc.subject.emtreepH measurementen_US
dc.subject.emtreeYersinia enterocoliticaen_US
dc.subject.scopusYersinia Enterocolitica; Yersiniosis; Virulenceen_US
dc.subject.wosVeterinary sciencesen_US
dc.titleMihaliç peynirinin yapımı ve olgunlaşması sırasında Yersinia enterocolitica'nın canlı kalabilme yeteneǧinin i̇ncelenmesitr_TR
dc.title.alternativeSurvival of Yersinia enterocolitica during the manufacture and ripening of Mihalic cheeseen_US
dc.typeArticle
dc.wos.quartileQ4en_US

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