Document Detail

High-pressure processing of Turkish white cheese for microbial inactivation.
MedLine Citation:
PMID:  18236669     Owner:  NLM     Status:  MEDLINE    
High-pressure processing (HPP) of Turkish white cheese and reduction of Listeria monocytogenes, total Enterobacteriaceae, total aerobic mesophilic bacteria, total molds and yeasts, total Lactococcus spp., and total Lactobacillus spp. were investigated. Cheese samples were produced from raw milk and pasteurized milk and were inoculated with L. monocytogenes after brining. Both inoculated (ca. 10(7) to 10(8) CFU/g) and noninoculated samples were subjected to HPP in a high-pressure food processor at 50 to 600 MPa for 5 and 10 min at 25 degrees C. Reductions in L. monocytogenes, total aerobic mesophilic bacteria, Lactococcus spp., and Lactobacillus spp. in both pasteurized- and raw-milk cheese samples and reductions in total molds and yeasts and total Enterobacteriaceae counts in raw-milk cheese samples increased with increased pressure (P < or = 0.05). The maximum reduction of the L. monocytogenes count, ca. 4.9 log CFU/g, was obtained at 600 MPa. Because of the highly inhibitory effect of pasteurization, the total molds and yeasts and total Enterobacteriaceae counts for the cheese samples produced from pasteurized milk were below the detection limit both before and after HPP. There was no significant difference in inactivation of L. monocytogenes, total aerobic mesophilic bacteria, Lactococcus spp., and Lactobacillus spp. under the same treatment conditions for the raw milk and pasteurized milk cheeses and for 5- and 10-min treatment times (P > 0.05). No significant change was detected in pH or water activity of the samples before and after HPP. Our findings suggest that HPP can be used effectively to reduce the microbial load in Turkish white cheese.
G Akdemir Evrendilek; N Koca; J W Harper; V M Balasubramaniam
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food protection     Volume:  71     ISSN:  0362-028X     ISO Abbreviation:  J. Food Prot.     Publication Date:  2008 Jan 
Date Detail:
Created Date:  2008-02-01     Completed Date:  2008-03-04     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  7703944     Medline TA:  J Food Prot     Country:  United States    
Other Details:
Languages:  eng     Pagination:  102-8     Citation Subset:  IM    
Department of Food Engineering, Faculty of Agriculture, Mustafa Kemal University, 31034 Alahan, Hatay, Turkey.
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MeSH Terms
Cheese / microbiology*
Colony Count, Microbial
Consumer Product Safety
Enterobacteriaceae / growth & development
Food Contamination / analysis*
Food Handling / methods*
Food Microbiology
Fungi / growth & development
Hydrostatic Pressure*
Listeria monocytogenes / growth & development*
Time Factors
Yeasts / growth & development

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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