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Lactic Acid Cheese Safety (Paperback)
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Lactic Acid Cheese Safety (Paperback)
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This book discusses numerous problems occurring in relation to
microbiological quality of lactic acid cheese. Lactic acid cheese
constitutes the source of various nutritive substances, which
results in a possibility of allochthonous micro-flora to grow
despite the presence of starter micro-flora. One of the issues
discussed herein comprised the results of microbiological research
depending on tvarog packing system. The influence of the packing
system on surface micro-flora population was assessed. Moreover,
the problem of growth of enterococci and LAB (Lactic Acid Bacteria)
populations depending on stage of tvarog production as well as the
packing system are also raised. The issue of interactions occurring
among micro-organisms that re-infect tvarogs and the influence of
these interactions on the growth of individual micro-organisms was
also discussed. The author presents also the possibility to apply
JMTPH computer program for assessment of the dynamics of changes of
tvarog micro-organisms during product storage. Another chapter
includes assessment of the influence of lactic acid bacteria on the
behaviour of individual groups of micro-organisms occupying tvarog
surface, depending on packaging hermetic properties. It was also
very important to assess the safety of tvarogs in the context of a
possibility of enterotoxin synthesis in conditions of various
packing systems.
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