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Title: Microbial risks associated with traditional cheeses
Authors: Korel, Figen
Keywords: Traditional cheeses
Microbial risks
Hygiene practices
Issue Date: 2009
Publisher: VTT Technical Research Center of Finland
Source: Korel, F. (2009). Microbial risks associated with traditional cheeses. In G. Wirtanen, & S. Salo (Eds.), Microbiological Risk Management in Food Processes. Paper presented at the 2nd SAFOODNET Workshop on Microbiological Risk Management in Food Processes; Lyngby; Denmark; 13-15 October (pp. 57). Finland: VTT.
Abstract: Nowadays, there is a growing interest towards traditional cheeses. These cheeses are especially popular in Mediterranean countries due to their unique flavor and texture. Traditionally they are produced from raw milk of cow, sheep or goat and fermented by naturally occurring indigenous lactic acid bacteria. The quality of these cheeses is based on the microbial associations within the respective region and production recipes change from one town to another and even from one manufacturer to another within the same town. Hygiene practices in the dairy and in the cheese rooms are the most important criterion in traditional cheese manufacturing.
Description: 2nd SAFOODNET Workshop on Microbiological Risk Management in Food Processes; Lyngby; Denmark; 13 October 2008 through 15 October 2008
ISBN: 9789513863432
ISSN: 0357-9387
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection

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