Survial of Listeria monocytogenes during the manufacture and ripening of Turkish White cheese

Abstract

Listeria monocytogenes was enumerated during the manufacture and ripening of Turkish White cheese with particular reference to a) pasteurized milk, b) cheese milk after inoculation with L. monocytogenes (0 h), c) after curd formation (2 h), d) curd after pressing (6 h), e) curd after pH was reduced (17 h), f) curd after salting (32 h), and g) cheeses during ripening. Cheeses were also examined periodically for total solids, moisture and salt contents, pH values and aerobic plate count. An increase in the number of L. monocytogenes was observed during manufacture. Following salting and throughout the storage period, numbers of L. monocytogenes decreased at a rate depending on the salt concentration, starter activity and storage time. The initial microbial number had a significant (P < 0.01) effect on the survival of L. monocytogenes during the storage period.

Inactivation of Listeria innocua in brined white cheese by a combination of nisin and heat

“…The cheese was stored at 4 or 10 for a 12-day storage time. prevalence rate (13.4%) (Hayaloglu, Guven, & Fox, 2002) and the persistence of L. monocytogenes in white cheese during processing and ripening (Erekmen, 2000(Erekmen, ,2001 render the occurrence of the organism in white cheese unavoidable. Consequently, finding practical and safe end product control measure that could impede the growth of Listeria in white cheese is crucial.…”

Cheeses of Turkey: 2. Varieties ripened under brine

“…The classical product is generally cubical or rectangular in shape with no rind [33]. Although no specific definition of Beyaz peynir is available in the Turkish Standards (TS) based on its moisture content, some researchers have defined the product as semi-hard [73,74] or semi-soft [19]. According to the present Turkish Standards, Beyaz peynir is divided into four groups based on the % fat-in-dry matter (FDM):…”

Reducing salt in imitation cheese: Effects on manufacture and functional properties

“…The role of ES involves calcium sequestering leading to hydration of the protein and subsequent fat emulsification resulting in the formation of a homogeneous cheese product (Zehren & Nusbaum, 2000). The primary role of NaCl in cheese is to act as a preservative due to its ability to reduce the water activity and its chloride ion that inhibits the germination of microbial spores (Eckner, Dustman, & Rys-Rodriguez, 1994;Guraya, Frank, & Hassan, 1998;Erkmen, 2001). Additionally, NaCl contributes to the flavour and has a flavour enhancing effect (Hutton, 2002).…”