Article

The effects of brine concentration and scalding on survival of some pathogens in urfa cheese: a traditional white-brined Turkish cheese

2004-08-01

Abstract excerpt

The survival of Staphylococcus aureus (St. aureus), Bacillus cereus, Yersinia enterocolitica, Eschericia coli O157:H7, Shigella flexneri (Sh. flexneri) and Salmonella enteritidis (Sa. enteritidis) in urfa cheese (a traditional white-brined Turkish cheese) which was stored in brine concentrations varying from 12.5 to 17.5% (wt/v) was tested. Two sets of cheeses were made, namely scalded and unscalded cheeses (scald...

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Literature Corpus work: 46736d4c-2c96-5483-8eb8-c1912a24f66a
DOI: 10.1111/j.1365-2621.2004.00837.x

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