Microbial Risks Associated With Traditional Cheeses
| dc.contributor.author | Korel, Figen | |
| dc.date.accessioned | 2016-11-14T12:46:15Z | |
| dc.date.available | 2016-11-14T12:46:15Z | |
| dc.date.issued | 2009 | |
| dc.description | 2nd SAFOODNET Workshop on Microbiological Risk Management in Food Processes; Lyngby; Denmark; 13 October 2008 through 15 October 2008 | en_US |
| dc.description.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. | en_US |
| dc.identifier.citation | 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. | en_US |
| dc.identifier.isbn | 9789513863432 | |
| dc.identifier.issn | 0357-9387 | |
| dc.identifier.scopus | 2-s2.0-80053288124 | |
| dc.identifier.uri | https://hdl.handle.net/11147/2441 | |
| dc.language.iso | en | en_US |
| dc.publisher | VTT Technical Research Center of Finland | en_US |
| dc.relation.ispartof | Microbiological Risk Management in Food Processes | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Traditional cheeses | en_US |
| dc.subject | Microbial risks | en_US |
| dc.subject | Hygiene practices | en_US |
| dc.title | Microbial Risks Associated With Traditional Cheeses | en_US |
| dc.type | Conference Object | en_US |
| dspace.entity.type | Publication | |
| gdc.author.institutional | Korel, Figen | |
| gdc.author.yokid | 110179 | |
| gdc.coar.access | open access | |
| gdc.coar.type | text::conference output | |
| gdc.description.department | İzmir Institute of Technology. Food Engineering | en_US |
| gdc.description.issue | 260 | en_US |
| gdc.description.publicationcategory | Konferans Öğesi - Uluslararası - Kurum Öğretim Elemanı | en_US |
| gdc.index.type | Scopus | |
| gdc.scopus.citedcount | 0 | |
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