Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0001-9538-3937
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0003-0154-9452
Örebro University, School of Science and Technology.ORCID iD: 0000-0001-7957-0310
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
Show others and affiliations
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
Food Engineering
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-51663DOI: 10.1016/j.profoo.2016.02.075ISI: 000386627900005OAI: oai:DiVA.org:oru-51663DiVA: diva2:952787
Conference
9th International Conference on Predictive Modelling in Food, Rio de Janeiro, Brazil, September 8-12, 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: 2017-10-17Bibliographically approved

Open Access in DiVA

fulltext(472 kB)204 downloads
File information
File name FULLTEXT01.pdfFile size 472 kBChecksum SHA-512
50530eec9be15b0cb724762cd40d91a6c5bd05a1739f20a4d37bd7da0a2d771f85c1b0cdacff1cbf92483133bb10a06953654a9d847a99e1cef3fdc20c49021b
Type fulltextMimetype application/pdf

Other links

Publisher's full text

Search in DiVA

By author/editor
Westling, MagnusDanielsson Tham, Marie-LouiseJass, JanaNilsen, AsgeirÖström, ÅsaTham, Wilhelm
By organisation
School of Hospitality, Culinary Arts & Meal ScienceSchool of Science and Technology
In the same journal
Procedia Food Science
Food Engineering

Search outside of DiVA

GoogleGoogle Scholar
Total: 204 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

Altmetric score

Total: 283 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf