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A Study On Survival Of Listeria Monocytogenes During Manufacture And Ripening Of Kashar Cheese, Fi̇gen Çeti̇nkaya, G. Ece Soyutemi̇z
A Study On Survival Of Listeria Monocytogenes During Manufacture And Ripening Of Kashar Cheese, Fi̇gen Çeti̇nkaya, G. Ece Soyutemi̇z
Turkish Journal of Veterinary & Animal Sciences
This study was performed to determine the survival of Listeria monocytogenes during the manufacture and ripening of Kashar, a popular cheese in Turkey. Raw milk was inoculated at 4 different levels with L. monocytogenes serotype 4b (ca. 3, 4, 5, and 6 log cfu ml^{-1} for group 1, 2, 3 and 4 cheeses, respectively) and made into Kashar cheese using the traditional technique. Following dry salting for 10 days at 18 ± 2 ºC, the Kashar cheese was ripened for 20 days at the same temperature and then stored at 5 ± 1 ºC for 3 months. Samples of milk, …