Publication:
Effect of pH on Microflora of Civil Cheese During Refrigerated Storage

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dc.authorscopusid6602541773
dc.contributor.authorYazici, F.
dc.date.accessioned2020-06-21T15:38:52Z
dc.date.available2020-06-21T15:38:52Z
dc.date.issued2004
dc.departmentOndokuz Mayıs Üniversitesien_US
dc.department-temp[Yazici] Fehmi, Food Engineering Department, Ondokuz Mayis Üniversitesi, Samsun, Turkeyen_US
dc.description.abstractMicrobial properties, correlation between pH and microbial properties, and the effect of pH adjustment on microflora of Civil cheese during refrigerated storage were examined. The cheeses made from skim milks with a pH of 5.35, 5.30, and 5.25 had higher counts of total aerobic bacteria, yeast and moulds, LAB and psychrotrophic organisms than those made from milks adjusted to higher pH values. A highly negative correlation between pH and total aerobic bacteria, yeast and moulds and LAB was observed in Civil cheese.en_US
dc.identifier.doi10.1556/AAlim.33.2004.2.12
dc.identifier.endpage206en_US
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-3042661879
dc.identifier.scopusqualityQ3
dc.identifier.startpage201en_US
dc.identifier.urihttps://doi.org/10.1556/AAlim.33.2004.2.12
dc.identifier.volume33en_US
dc.identifier.wosWOS:000222567600012
dc.identifier.wosqualityQ4
dc.institutionauthorYazici, F.
dc.language.isoenen_US
dc.publisherAkademiai Kiadoen_US
dc.relation.ispartofActa Alimentariaen_US
dc.relation.journalActa Alimentariaen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheeseen_US
dc.subjectMicrofloraen_US
dc.subjectpH Adjustmenten_US
dc.subjectStorageen_US
dc.titleEffect of pH on Microflora of Civil Cheese During Refrigerated Storageen_US
dc.typeArticleen_US
dspace.entity.typePublication

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