Investigation and prevention of blown pack spoilage of vacuum-packed traditional kashar cheese

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dc.contributor.authorKasimoglu, A.
dc.contributor.authorAkgün, S.
dc.date.accessioned2020-06-25T17:35:17Z
dc.date.available2020-06-25T17:35:17Z
dc.date.issued2003
dc.departmentKırıkkale Üniversitesi
dc.description.abstractA study was conducted to determine the cause of blown pack spoilage of vacuum-packed traditional kashar cheese. A total of 138 samples consisting of unscalded curds, scalded curds, vacuum-packed kashar cheese ready for consumption and kashar cheese with blown packs were analysed. The samples were analysed for aerobic mesophilic count, micrococci-staphylococci, coagulase-positive staphylococci, Enterobacteriaceae, coliform bacteria, Escherichia coli, enterococci, Clostridium spp., yeasts and moulds. Gas-forming microorganisms including Enterobacteriaceae, coliform bacteria and yeasts were observed at respective counts of log 7.52, 5.49 and 5.12 cfu/g in unscalded curd; log 6.70, 4.66 and 4.30 cfu/g in scalded curd (72degreesC); log 3.86, 3.11 and 4.98 cfu/cm(2) on the surface of vacuum-packed kashar cheese ready for consumption; and log 7.98, 7.28 and 5.20 cfu/g in kashar cheese with blown packs. These results indicate that gas-blowing spoilage was caused by Enterobacteriaceae, coliform bacteria and yeasts, and their primary source is unscalcled curd produced from raw milk. The secondary source of gas-producing micro-organisms was post-scalding contamination. The problem of gas blowing may be prevented by immersing the kashar cheese into hot water at 85degreesC after vacuum-packaging for sufficient time to heat the cheese to at least 85degreesC for 1 min.en_US
dc.identifier.citationclosedAccessen_US
dc.identifier.endpage241en_US
dc.identifier.issn0004-9433
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-0346334360
dc.identifier.scopusqualityN/A
dc.identifier.startpage238en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12587/3077
dc.identifier.volume58en_US
dc.identifier.wosWOS:000187404700004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherDairy Industry Assoc Australiaen_US
dc.relation.ispartofAustralian Journal Of Dairy Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleInvestigation and prevention of blown pack spoilage of vacuum-packed traditional kashar cheeseen_US
dc.typeArticle

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