publication . Article . Other literature type . 2019

ANTIMICROBIAL PROPERTIES OF BERRY POWDERS IN CREAM CHEESE

Sturza, Rodica; Sandulachi, Elisaveta; Cojocari, Daniela; Balan, Greta; Popescu, Liliana; Ghendov-Mosanu, Aliona;
Open Access English
  • Published: 18 Sep 2019
Abstract
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 ...
Subjects
Medical Subject Headings: food and beverages
free text keywords: reducing pathogens, thermostation period, log CFU, growth of microorganisms, Engineering (General). Civil engineering (General), TA1-2040, Electronic computers. Computer science, QA75.5-76.95
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ZENODO
Article . 2019
Provider: ZENODO
Zenodo
Other literature type . 2019
Provider: Datacite
Zenodo
Other literature type . 2019
Provider: Datacite
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