Conţinutul numărului revistei |
Articolul precedent |
Articolul urmator |
941 19 |
Ultima descărcare din IBN: 2023-12-14 21:54 |
Căutarea după subiecte similare conform CZU |
637.352:579.67 (1) |
Produse ale animalelor domestice (de curte) și de vânat (304) |
Microbiologie aplicată (368) |
SM ISO690:2012 STURZA, Rodica, SANDULACHI, Elisaveta, COJOCARI, Daniela, BALAN, Greta, POPESCU, Liliana, GHENDOV-MOŞANU, Aliona. Antimicrobial properties of berry powders in cream cheese. In: Journal of Engineering Sciences, 2019, vol. 26, nr. 3, pp. 125-136. ISSN 2587-3474. DOI: https://doi.org/10.5281/zenodo.3464222 |
EXPORT metadate: Google Scholar Crossref CERIF DataCite Dublin Core |
Journal of Engineering Sciences | ||||||
Volumul 26, Numărul 3 / 2019 / ISSN 2587-3474 /ISSNe 2587-3482 | ||||||
|
||||||
DOI:https://doi.org/10.5281/zenodo.3464222 | ||||||
CZU: 637.352:579.67 | ||||||
Pag. 125-136 | ||||||
|
||||||
Descarcă PDF | ||||||
Rezumat | ||||||
This study aims to evaluate the efficiency in reducing pathogens using berry powders in a cream cheese recipe, as compared to the traditional method of manufacturing. This article presents a review of the microbiological hazards of dairy products and a case study of antimicrobial properties of berry powders on pathogenic microorganisms that can accidentally colonize cream cheese. The most relevant results in the reduction of pathogenic microorganisms were obtained in cream cheese samples with the addition of rosehip and aronia powders on Salmonella Abony ATCC 6017; hawthorn powder on Staphylococcus aureus ATCC 25923. All berry powder additions had major effects on Escherichia coli ATCC 25922. Research has shown that powders of berries can be used for the manufacture of dairy products with natural ingredients more resistant to accidental contamination and safe for consumption. |
||||||
Cuvinte-cheie reducing pathogens, thermostation period, log CFU, growth of microorganisms, reducerea agenţilor patogeni, perioadă de termostatare, CFU log, creșterea microorganismelor |
||||||
|