Cheeses of Turkey: 1. Varieties ripened in goat-skin bags
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چکیده
منابع مشابه
Surface microflora of four smear-ripened cheeses.
The microbial composition of smear-ripened cheeses is not very clear. A total of 194 bacterial isolates and 187 yeast isolates from the surfaces of four Irish farmhouse smear-ripened cheeses were identified at the midpoint of ripening using pulsed-field gel electrophoresis (PFGE), repetitive sequence-based PCR, and 16S rRNA gene sequencing for identifying and typing the bacteria and Fourier tra...
متن کاملFirst Identification of Two Potent Thiol Compounds in Ripened Cheeses
Different methods of sample preparation followed by extractions with phydroxymercuribenzoate (pHMB) were used to investigate the occurrence of thiol compounds in ripened cheeses. The analysis of cheese extracts by GC coupled with PFPD, MS and olfactometry detections enabled the identification of ethyl 2mercaptopropionate (ET2MP) and ethyl 3-mercaptopropionate (ET3MP) in Munster and Camembert ch...
متن کاملPolymorphism of Listeria monocytogenes and Listeria innocua strains isolated from short-ripened cheeses.
Thirty isolates of Listeria monocytogenes and 18 of L. innocua obtained from different short-ripened cheeses manufactured in Asturias (northern Spain), were compared with each other and with reference strains using serotype, phage type and pulsed-field restriction endonuclease digestion profiles analysis of the total DNA. Restriction enzymes ApaI and SmaI defined five clusters in L. monocytogen...
متن کاملOccurrence of Aflatoxin M1 in Dairy Products in Southern Italy
A screening survey of the presence of aflatoxin M(1) (AFM(1)) was carried out on 265 samples of cheese made from cow, buffalo, goat, sheep, sheep-goat milk collected in the Apulia region (Southern Italy). Selected samples included unripened, medium and long-term ripened cheeses. AFM(1) was found in 16.6% of the analyzed samples. The highest positive incidence was for medium and long-term ripene...
متن کاملCharacteristics of Nodooshan Goat Milk and Identification of Volatile Compounds in Traditional Nodooshan Goat Cheese during Ripening
Background and Objectives: Essential and minor components of the goat milk are unique ingredients in production of various food products. In this study, characteristics of Nodooshan goat milk were investigated and volatile compounds were identified in traditional Nodooshan goat cheese during ripening. Materials & Methods: Physicochemical tests were carried out on raw milk, fresh cheese and ri...
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ژورنال
عنوان ژورنال: Le Lait
سال: 2007
ISSN: 0023-7302,1297-9694
DOI: 10.1051/lait:2007006