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Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.ORCID iD: 0000-0001-9538-3937
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.ORCID iD: 0000-0003-0154-9452
Örebro University, School of Science and Technology, Örebro University, Sweden.ORCID iD: 0000-0001-7957-0310
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
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2016 (English)In: Procedia Food Science, ISSN 2211-601X, E-ISSN 2211-601X, Vol. 7, 17-20 p.Article in journal (Refereed) Published
Abstract [en]

Microbiological and sensory methods were used to analyze 22 soft cheeses, of which 19 were made from raw milk, one was made from both raw and pasteurized milk and two were made from pasteurized milk. Moderate correlations (r-value 0.5–0.6 and p-value <0.01–0.05) were found between the levels of Enterobacteriaceae 37°C and the intensity of the sensory characteristics “bitter”, “metallic”, “pungent”, “manure” and “ammonia”. The present study indicates that it is possible to predict high levels of Enterobacteriaceae in soft cheeses made from raw milk using only the human senses (odor and taste).

Place, publisher, year, edition, pages
Amsterdam, Netherlands: Elsevier, 2016. Vol. 7, 17-20 p.
Keyword [en]
Soft cheeses, pasteurization, sensory profile, Enterobacteriaceae, raw milk
National Category
Natural Sciences Social Sciences Food Engineering
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-51663DOI: 10.1016/j.profoo.2016.02.075OAI: oai:DiVA.org:oru-51663DiVA: diva2:952787
Conference
9th International Conference on Predictive Modelling in Food, Rio de Janeiro, Brazil, 8-12 September 2015
Funder
Science for Life Laboratory - a national resource center for high-throughput molecular bioscience
Available from: 2016-08-15 Created: 2016-08-15 Last updated: 2016-09-23Bibliographically approved

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Westling, MagnusDanielsson Tham, Marie-LouiseJass, JanaNilsen, AsgeirÖström, ÅsaTham, Wilhelm
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School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, SwedenSchool of Science and Technology, Örebro University, Sweden
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Procedia Food Science
Natural SciencesSocial SciencesFood Engineering

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