Determination of microbiological contamination sources during Turkish white cheese production

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dc.contributor.buuauthorTemelli, Seran
dc.contributor.buuauthorAnar, Şahsene
dc.contributor.buuauthorSen, Cem
dc.contributor.buuauthorAkyuva, Pelin
dc.contributor.departmentUludağ Üniversitesi/Veteriner Fakültesi/Gıda Hijyeni ve Teknolojisi Anabilim Dalı.tr_TR
dc.contributor.researcheridAAI-1092-2021tr_TR
dc.contributor.researcheridAAK-4367-2021tr_TR
dc.contributor.scopusid6506404118tr_TR
dc.contributor.scopusid6504131698tr_TR
dc.contributor.scopusid13103259600tr_TR
dc.contributor.scopusid13102652200tr_TR
dc.date.accessioned2021-08-24T05:47:28Z
dc.date.available2021-08-24T05:47:28Z
dc.date.issued2006
dc.description.abstractThis study has been conducted to determine the microbiological contamination sources during production of white cheese in a local dairy plant, Bursa, Turkey. Twenty nine different control points or sample types (raw milk, pasteurized milk, milk in cheese vat, curd, moulded cheese before salting, moulded cheese after salting, cheese at cold holding and vacuum packaged cheese; samples from starter culture, rennet, calcium chloride solution, brine, cheese vat, cheese cloth, polyethylene separator sheet, milk stirrer, curd cutting knife, side pressure plate, upper pressure plate, moulded cheese cutting knife, cheese tray, packaging material used during production; workers' hands, cold room and production room air, floor, wall, and potable water) have been examined for the enumeration of total aerobic mesophilic bacteria, staphylococci, coagulase positive staphylococci, Enterobacteriaceae, enterococci, coliforms, Escherichia coli, psychrophilic bacteria, and yeast and molds. We determined: starter culture as the possible contamination source of coagulase positive staphylococci, enterococci and psychrophilic bacteria; brine and upper pressure plate as the contamination source for staphylococci; floor and packaging material as the contamination source of psychrophilic bacteria; cheese vat, cheese cloth and curd cutting knife as the contamination source of total aerobic mesophilic bacteria; cold room and production room air as the contamination sources for yeast and molds.en_US
dc.identifier.citationTemelli, S. vd. (2006). ''Determination of microbiological contamination sources during Turkish white cheese production''. Food Control, 17(11), 856-861.en_US
dc.identifier.endpage861tr_TR
dc.identifier.issn0956-7135
dc.identifier.issn1873-7129
dc.identifier.issue11tr_TR
dc.identifier.scopus2-s2.0-33646088966tr_TR
dc.identifier.startpage856tr_TR
dc.identifier.urihttps://doi.org/10.1016/j.foodcont.2005.05.012
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S0956713505001398
dc.identifier.urihttp://hdl.handle.net/11452/21541
dc.identifier.volume17tr_TR
dc.identifier.wos000238496200003tr_TR
dc.indexed.scopusScopusen_US
dc.indexed.wosSCIEen_US
dc.language.isoenen_US
dc.publisherElsevier Scien_US
dc.relation.journalFood Controlen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergitr_TR
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectFood science & technologyen_US
dc.subjectMicrobiological contaminationen_US
dc.subjectProduction stagesen_US
dc.subjectWhite cheeseen_US
dc.subjectEstablishmentsen_US
dc.subjectRaw-milken_US
dc.subjectFooden_US
dc.subjectBacteria (microorganisms)en_US
dc.subjectEnterobacteriaceaeen_US
dc.subjectEnterococcusen_US
dc.subjectEscherichia colien_US
dc.subjectStaphylococcusen_US
dc.subject.scopusCheeses; Lactococcus; Ewe Milken_US
dc.subject.wosFood science & technologyen_US
dc.titleDetermination of microbiological contamination sources during Turkish white cheese productionen_US
dc.typeArticle
dc.wos.quartileQ1en_US

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