Mould mycoflora of Kaşar cheese at the stage of consumption

Aran, Necla; Eke, Dilek

doi:10.1016/0740-0020(87)90024-4

Cited by 24 publications

(10 citation statements)

References 10 publications

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“…2011). Though, the result of this research was within the range of values (10 5 –10 6 cfu/g) reported by Aran and Eke (1987) on the mold count in cereal samples in Turkey.…”

Section: Resultssupporting

confidence: 79%

“…Conversely, the mold and yeast count of the CbCP were higher than 10 3 cfu/g prescribed by the International Microbiological Standards Recommended limit (Shobha et al 2011). Though, the result of this research was within the range of values (10 5 -10 6 cfu/g) reported by Aran and Eke (1987) on the mold count in cereal samples in Turkey.…”

Section: Effect Of Storage On the Microbiological Count Of The Cassavsupporting

confidence: 68%

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Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch‐based custard powder

Awoyale

Sanni

Shittu

et al. 2015

Food Science & Nutrition

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The effect of storage on the chemical, microbiological, and sensory properties of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90–98%) and whole egg powder (WEP) (2–10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored in storage box (30 ± 2°C). The chemical and microbiological analyses of the stored CbCP were evaluated at 3 weeks intervals, while the sensory property was determined at 6 weeks interval for 24 weeks. The result showed that the protein, fat, and the total-β-carotene contents of the CbCP decreased significantly (P ≤ 0.001) after storage while moisture content and microbiological load increased. All the CbCP sensory attributes were accepted at the end of storage, except taste and color. The CbCP gruel prepared from 94% YfCRS: 0.34% WEP and 90% YfCRS: 2% WEP blends were the most acceptable after storage.

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“…2011). Though, the result of this research was within the range of values (10 5 –10 6 cfu/g) reported by Aran and Eke (1987) on the mold count in cereal samples in Turkey.…”

Section: Resultssupporting

confidence: 79%

Section: Effect Of Storage On the Microbiological Count Of The Cassavsupporting

confidence: 68%

Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch‐based custard powder

Awoyale

Sanni

Shittu

et al. 2015

Food Science & Nutrition

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“…Species found greater then 10% of the semiripened cheeses were P. canescens, P. olsonii, P. puberulum and P. waksmanii in the semiripened cheeses; P. chrysogenum, P.griseofulvum, P. janczewskii in the ripened cheeses, and P. duclauxii and P. rugulosum in both cheese types (Table 1). Jarvis (1983) and Aran and Eke (1987) detected more isolates of P. viridicatum than those found in the present study.…”

Section: Resultscontrasting

confidence: 47%

Fungal Biota Isolated From Spanish Cheeses

Barrios

Medina

López

et al. 1998

Journal of Food Safety

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Fungal biota, with special reference to the genus Penicillium, was studied in 52 samples of commercial cheeses (10 fresh, I 7 semiripened and 25 ripened) made from different types of milk (cow, ewe, goat and mixed) produced in southern Spain. In 41 of the total of cheeses analyzed (79%) moldrr were isolated. Penicillium was identified in 63% of the samples, Mucor spp. in 27%, Geotrichum candidum in 17% and Cladosporium herbarum in 10%; eleven otherfingal genera were detected rangingfrom 2 to 4%. Thirty-five species of Penicillium were analyzed with the following distribution: 7 in fresh cheese, 16 in semiripened cheese and 30 in ripened cheese. The incidence of Penicillium spp. was also greater in the cheeses with a higher degree of ripeness, i.e. 20% in fresh cheese, 71% in the semiripened and 76% in the ripened cheese.

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“…Penicillium species (41%) predominating in the air atmosphere initially (week 0) indicates that the mycoflora of South African Cheddar cheese when initially packaged is similar to the mycoflora of other cheeses, as reported in the literature (Northolt et al . 1980; Aran and Eke 1987; Hocking and Faedo 1992; Lund et al . 1995; Kure and Skaar 2000).…”

Section: Discussionmentioning

confidence: 99%

Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres

Oyugi

Buys²

2007

Int J of Dairy Tech

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The microbiological quality of shredded Cheddar cheese packaged in different modified atmospheres with and without oxygen scavengers included in the packaging film was studied with the aim of determining how modified air packaging would affect the mould species present on shredded Cheddar cheese. The film with oxygen scavengers was more effective than the control film against mould growth, whereas the 73% CO2/27% N2 atmosphere resulted in the cheese with the best microbiological qualities. The three modified atmospheres and the packaging film influenced the mycoflora of shredded Cheddar cheese as the mould species isolated initially differed, from those isolated at 16 weeks in the six treatments. This study demonstrated that O2 scavengers were effective in controlling the growth of moulds on shredded Cheddar cheese.

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Mould mycoflora of Kaşar cheese at the stage of consumption

Cited by 24 publications

References 10 publications

Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch‐based custard powder

Effect of storage on the chemical composition, microbiological load, and sensory properties of cassava starch‐based custard powder

Fungal Biota Isolated From Spanish Cheeses

Microbiological quality of shredded Cheddar cheese packaged in modified atmospheres

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