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Effect of pH on microflora of Civil cheese during refrigerated storage.

Author(s) : YAZICI F.

Type of article: Article

Summary

Microbial properties, correlation between pH and microbial properties, and the effect of pH adjustment of microflora of Civil cheese during refrigerated storage were examined. The cheeses made from skim milks with a pH of 5.35, 5.30 and 5.25 had higher counts of total aerobic bacteria, yeast and moulds, LAB and psychrotrophic organisms than those made from milks adjusted to higher pH values. A highly negative correlation between pH and total aerobic bacteria, yeast and moulds and LAB was observed in Civil cheese.

Details

  • Original title: Effect of pH on microflora of Civil cheese during refrigerated storage.
  • Record ID : 2005-1374
  • Languages: English
  • Source: Acta Aliment. - vol. 33 - n. 2
  • Publication date: 2004/06

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