1. bookVolume 39 (2016): Issue 1 (March 2016)
Journal Details
License
Format
Journal
eISSN
1857-7415
First Published
08 Sep 2014
Publication timeframe
2 times per year
Languages
English
Open Access

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

Published Online: 15 Mar 2016
Volume & Issue: Volume 39 (2016) - Issue 1 (March 2016)
Page range: 59 - 64
Received: 01 Jul 2015
Accepted: 19 Nov 2015
Journal Details
License
Format
Journal
eISSN
1857-7415
First Published
08 Sep 2014
Publication timeframe
2 times per year
Languages
English

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)Search in Google Scholar

2. Bishop, J.R., Smukowski, M. (2006). Storage temperatures necessary to maintain cheese safety. Food Protect. Trends 26, 714-724.Search in Google Scholar

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.2014.08.029Search in Google Scholar

4. Commision regulation (EC) No 2073/2005 on microbiological criteria for foods. Official Journal of the European Union L338/1-338/26.Search in Google Scholar

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)80081-2Search in Google Scholar

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.Search in Google Scholar

7. Kozačinski, L., Hadžiosmanović, M. (2001). The occurrence of Listeria monocytogenes in home-made dairy products. Tierartz Umsch. 56, 590-594.Search in Google Scholar

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_2Search in Google Scholar

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-14-04725198588Search in Google Scholar

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.2011.09.022Search in Google Scholar

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.2014.0303Search in Google Scholar

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.Search in Google Scholar

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.2014.0304Search in Google Scholar

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.2014.10.031Search in Google Scholar

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.Search in Google Scholar

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.2006.04.001Search in Google Scholar

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.2004.04.004Search in Google Scholar

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.01865-12Search in Google Scholar

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-XSearch in Google Scholar

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.Search in Google Scholar

Recommended articles from Trend MD

Plan your remote conference with Sciendo