Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening

Staphylococcus aureus: Characterisation and Quantitative Growth Description in Milk and Artisanal Raw Milk Cheese Production

“…During the ripening of Turkish White cheese made from raw cows' milk at 6 °C, pH was not changed and fluctuated from 4.63 to 5.06. Such acidic conditions contributed to the decrease in S. aureus counts from 5.03 log to 2.36 log CFU/g over 4 months [85].…”

“…It was also confirmed, that the Fresco culture addition had no negative effect on the sensorial descriptors of ewes' lump cheese and compared to the cheese made without starter culture it even achieved better sensorial acceptance. But it has been suggested that positive results for flavour and texture development are strongly strain-dependent [85], so the selection of appropriate starter culture is necessary.…”

“…Moreover, the raw milk contains a heat-labile lactoperoxidase system which has inhibitory effect to the growth of some pathogens [79]. The postpasteurization addition of a starter culture may lead to losses in the unique organoleptic properties of the raw milk cheeses and to end products with uniform sensorial features [81,85,87]. Hence, there is today a renewed interest in traditionally produced raw milk cheeses due to consumer demands for increased varieties of cheese flavours and textures [80].…”

Production of probiotic fresh white cheese using co-culture with Streptococcus thermophilus

“…It is a soft or semi-hard type cheese which is manufactured from sheep's or cow's milk or their mixture without heat treatment and ripened in brine (Oner et al, 2006). Cheese manufacturing began in ancient times with the practice of transporting milk in animal stomachs and bladders.…”

Farkli Çeşi̇tteki̇ Türk Peyni̇rleri̇nde Enterococcus Faecali̇s Türünün Tespi̇ti̇

“…Öner ve ark. 23 , beyaz peynir örneklerinin olgunlaşma dönemi süresince mikrobiyolojik özelliklerini araştırmış ve koliform basiller, laktik asit bakterileri, maya ve küf mantarlarının bulunduğunu ortaya koymuştur. Vakumlu paketlerdeki taze kaşar peyniri örneklerinde de kolifom basiller, E.coli, S.aureus, küf ve maya mantarları bulunmuştur.…”