Evaluation of biochemical and microbiological changes occurring in fresh cheese with essential oils during storage time

Fogarasi, Melinda; Socaci, Sonia; Fogarasi, Szabolcs; Jimborean, Mirela; Pop, Carmen; Tofanä, Maria; Rotar, Anca; Țibulcă, Dorin; Salagean, Dan; Salanță, Liana Claudia

doi:10.24193/subbchem.2019.2.45

Cited by 4 publications

(1 citation statement)

References 15 publications

(18 reference statements)

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“…Developing countries, including Romania, have poor hygiene standards in traditional milk production, and that is reflected in the poor hygiene quality of traditionally made cheeses (Georgescu et al, 2014). In general, fresh cheese is characterized by a soft texture, low salt content, acidity and high humidity, which favor the growth of microorganisms, including pathogens capable of surviving even at refrigeration temperatures (Fogarasi et al, 2019). Also, there is a wide range of cheese varieties obtained by different processes and technologies on the Romanian market in order to meet the highly demanding standards of the customers.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of the Microbial Quality and Total Phenolic Content of a Local Smoked Cheese

Voșgan¹,

Mihali²,

Marian³

et al. 2020

BUASVMCN-FST

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The increasing of the organic foods consumption to prevent the loss of cultural and social traditions that have survived for centuries, requires a proper assessment of the safety and quality of these products. The purpose of this study was the microbiological analysis of smoked cheese and non-smoked cheese, in order to assess the antimicrobial effect of smoke, as well as the determination of water-soluble phenolic compounds. The microbiological analyzes that were performed are: total number of aerobic mesophilic germs, coliform bacteria, coagulase-positive staphylococci, total number of yeasts and molds. The Folin–Ciocalteu test was chosen to measure total phenolic content of smoked cheese extracts. Microbial activity is reduced in smoked cheese types compared to non-smoked. The registered values were below the maximum admissible limits in the case of the total aerobic germs and shown coliform absence and inhibation in the growth of coagulase-positive staphylococci. Yeast and molds have been also inhibited through the smoking process. The total content of phenols varied from one assortment to another, with higher values in traditionally smoked cheese. The study shows that the microbiological quality of the cheese is greatly influenced by the hygienic conditions of processing and storage.

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Section: Introductionmentioning

confidence: 99%

Evaluation of the Microbial Quality and Total Phenolic Content of a Local Smoked Cheese

Voșgan¹,

Mihali²,

Marian³

et al. 2020

BUASVMCN-FST

View full text Add to dashboard Cite

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Combating human fungal infections

Mir

Qadri

Aisha

et al. 2022

Human Pathogenic Microbes

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Student Flow Scheduling System for Student Affairs By Using Queuing Theory

Aye

Thant

Nwe

2020

IJSRSET

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This Student registration at University involved students being registered in Student Affairs Department and make a deposit in Finance Department within the University, where they would present a form which had previously been filled in by the student. Students often wait for minutes, hours, half day or days to receive registration service for which they were waiting. Delays in the registration may result in difficulties of scheduling at speciality units and decrease in student satisfaction. This system examines the wide-spread problem of extended waiting times for registration. This system implements as student flow scheduling system and can help staff of student affairs department to reduce student congestion in department. This system uses Queuing analysis and Computer Simulation in Operation Research (OR) field. OR is a scientific approach to analyse problem and reduce waiting time. Simulation is the use of a system model that has the mapped characteristics of existence in order to produce the essence of actual operation. This system presents stand-alone application to help student registration using queuing analysis and computer simulation whose are finding appropriate waiting time for student affairs department.

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Evaluation of biochemical and microbiological changes occurring in fresh cheese with essential oils during storage time

Cited by 4 publications

References 15 publications

Evaluation of the Microbial Quality and Total Phenolic Content of a Local Smoked Cheese

Evaluation of the Microbial Quality and Total Phenolic Content of a Local Smoked Cheese

Combating human fungal infections

Student Flow Scheduling System for Student Affairs By Using Queuing Theory

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