| Bacteriological quality of on-farm manufactured goat cheese. | |
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MedLine Citation:
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PMID: 2106443 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The bacteriological quality of 198 ripened soft or semi-soft goat cheeses obtained from dairy farms and the retail trade was investigated. The cheeses were examined for total counts of aerobic bacteria, coliform bacteria (37 and 44 degrees C respectively), enterococci, coagulase positive staphylococci, Bacillus cereus and Clostridium perfringens. Cheeses obtained from dairy-farms were also determined for pH value. In terms of all tests performed, cheeses made of heat-treated milk with starter culture had the best prospects for fulfilling the criteria for 'fit for consumption'. Cheeses made of raw milk without starter culture made up the most unsatisfactory group from a food-hygiene point of view. Bacteriological guidelines for on-farm manufactured goat cheese are suggested. |
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Authors:
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W A Tham; L J Hajdu; M L Danielsson-Tham |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Epidemiology and infection Volume: 104 ISSN: 0950-2688 ISO Abbreviation: Epidemiol. Infect. Publication Date: 1990 Feb |
Date Detail:
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Created Date: 1990-04-06 Completed Date: 1990-04-06 Revised Date: 2010-09-07 |
Medline Journal Info:
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Nlm Unique ID: 8703737 Medline TA: Epidemiol Infect Country: ENGLAND |
Other Details:
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Languages: eng Pagination: 87-100 Citation Subset: IM |
Affiliation:
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Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, Uppsala, Sweden. |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Animals Bacillus cereus / growth & development Bacteria / growth & development* Bacteria, Aerobic / growth & development Cheese* Clostridium perfringens / growth & development Colony Count, Microbial Enterobacteriaceae / growth & development Food Microbiology* Goats Hydrogen-Ion Concentration Staphylococcus / growth & development Streptococcus / growth & development |
| Comments/Corrections | |
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