Have a personal or library account? Click to login
Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life Cover

Microbiological Quality of Soft, Semi-Hard and Hard Cheeses During the Shelf-Life

Open Access
|Mar 2016

References

  1. 1. Antunac, N., Hudik, S., Mikulec, N., Maletić, M., Horvat, I., Radeljević, B., Havranek, J. (2011). Proizvodnja i kemijski sastav Istarske i Paške skute. Mljekarstvo 61, 326-335. (in Croatian)
  2. 2. Bishop, J.R., Smukowski, M. (2006). Storage temperatures necessary to maintain cheese safety. Food Protect. Trends 26, 714-724.
  3. 3. Coelho, M.C., Silva, C.C.G., Ribeiro, S.C., Dapkevicius, M.L.N.E., Rosa, H.J.D. (2014). Control of Listeria monocytogenes in fresh cheese using protective lactic acid bacteria. Int. J. Food Microbiol. 191, 53-59. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.08.029 PMid:2522232710.1016/j.ijfoodmicro.2014.08.029
  4. 4. Commision regulation (EC) No 2073/2005 on microbiological criteria for foods. Official Journal of the European Union L338/1-338/26.
  5. 5. Donelly, C.W. (2004). Growth and survival of microbial pathogens in cheese. In: Fox, P.F., McSweeney, P.L.H., Cogan, T.M., Guinee, T. P. (Eds.), Cheese - Chemistry, Physics and Microbiology, Third Edition – Vol. 1: general aspects. (pp 541-559), London: Elsevier Ltd. http://dx.doi.org/10.1016/s1874-558x(04)80081-210.1016/S1874-558X(04)80081-2
  6. 6. EFSA (2013). Analysis of the baseline survey on the prevalence of Listeria monocytogenes in certain ready-to-eat foods in the EU, 2010-2011 Part A: Listeria monocytogenes prevalence estimates. EFSA Jounal 11, 3241.
  7. 7. Kozačinski, L., Hadžiosmanović, M. (2001). The occurrence of Listeria monocytogenes in home-made dairy products. Tierartz Umsch. 56, 590-594.
  8. 8. Ledenbach, L.H., Marshall, L.T. (2009). Microbiological spoilage of dairy products. In: Sperber, W.H., Doyle, M.P. (Eds.), Compendium of the microbiological spoilage of foods and beverages (pp 41-67), Springer Science. ttp://dx.doi.org/10.1007/978-1-4419-0826-1_210.1007/978-1-4419-0826-1_2
  9. 9. Leong, W.M., Geier, R., Engstrom, S., Ingham, S., Ingham, B., Smukowski, M. (2014). Growth of Listeria monocytogenes, Salmonella spp., Escherichia coli O157:H7 and Staphylococcus aureus on cheese during extended storage at 25 °C. J. Food Protect. 77, 1275-1288. http://dx.doi.org/10.4315/0362-028X.JFP-14-047 PMid:2519858810.4315/0362-028X.JFP-14-04725198588
  10. 10. Litopoulou-Tzanetaki, E., Tzanetakis, N. (2011). Microbiological characteristics of Greek traditional cheese. Small Rum Res. 101, 17-32. http://dx.doi.org/10.1016/j.smallrumres.2011.09.02210.1016/j.smallrumres.2011.09.022
  11. 11. Marijan, A., Džaja, P., Bogdanović, T., Škoko, I., Cvetnić, Ž., Dobranić, V., Zdolec, N., Šatrović, E., Sverin, K. (2014). Influence of ripening time on the amount of certain biogenic amines in rind and core of cow milk Livno cheese. Mljekarstvo 64, 159-169. http://dx.doi.org/10.15567/mljekarstvo.2014.030310.15567/mljekarstvo.2014.0303
  12. 12. Markov, K., Frece, J., Čvek, D., Delaš, F. (2009). Listeria monocytogenes and other contaminants in fresh cheese and cream from Zagreb city area domestic production. Mljekarstvo 59, 225-231.
  13. 13. Matić, A., Kalit, S., Salajpal, K., Ivanković, S., Sarić, Z. (2014). Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics. Mljekarstvo 64, 170-177. http://dx.doi.org/10.15567/mljekarstvo.2014.030410.15567/mljekarstvo.2014.0304
  14. 14. Melo, J., Andrew, P.W., Faleiro, M.L. (2015). Listeria monocytogenes in cheese and the dairy environment remains a food safety challenge: The role of stress responses. Food Res. Int. 67, 75-90. http://dx.doi.org/10.1016/j.foodres.2014.10.03110.1016/j.foodres.2014.10.031
  15. 15. Merćep, A., Kirin, S., Zdolec, N., Cvrtila Fleck, Ž., Filipović, I., Njari, B., Mitak, M., Kozačinski, L. (2010). Quality of Trappist cheese from Croatian dairy plant. Mljekarstvo 60, 288-298.
  16. 16. Papaioannou, G., Chouliara, I., Karatapanis, A.E., Kontominas, M.G., Savvaidis, I.N. (2007). Shelf-life of a Greek whey cheese under modified atmosphere packaging. Int. Dairy J. 17, 358-364. http://dx.doi.org/10.1016/j.idairyj.2006.04.00110.1016/j.idairyj.2006.04.001
  17. 17. Pintado, C.M.B.S., Oliveira, A., Pampulha, M.E., Ferreira, M.A.S.S. (2005). Prevalence and characterization of Listeria monocytogenes isolated from soft cheese. Food Microbiol. 22, 79-85. http://dx.doi.org/10.1016/j.fm.2004.04.00410.1016/j.fm.2004.04.004
  18. 18. Rosshaug, P.S., Detmer, A., Ingmer, H., Larsen, M.H. (2012). Modeling the growth of Listeria monocytogenes in soft Blue-White cheeses. Appl. Environ. Microbiol. 78, 8508-8514. http://dx.doi.org/10.1128/AEM.01865-12 PMid:22983971 PMCid:PMC350293110.1128/AEM.01865-12
  19. 19. Rudolf, M., Scherer, S. (2001). High incidence of Listeria monocytogenes in European red smear cheese. Int. J. Food Microbiol. 63, 91-98. http://dx.doi.org/10.1016/S0168-1605(00)00413-X10.1016/S0168-1605(00)00413-X
  20. 20. Zdolec, N., Lazić, S., Kozačinski, L., Hadžiosmanović, M., Filipović, I. (2007). The inhibitory activity of lactic acid bacteria isolated from fresh cow cheese. Mljekarstvo 57, 5-13.
Language: English
Page range: 59 - 64
Submitted on: Jul 1, 2015
Accepted on: Nov 19, 2015
Published on: Mar 15, 2016
Published by: Ss. Cyril and Methodius University in Skopje
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:

© 2016 Josip Vrdoljak, Vesna Dobranić, Ivana Filipović, Nevijo Zdolec, published by Ss. Cyril and Methodius University in Skopje
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.