BEHAVIOR OF VIRULENT YERSINIA ENTEROCOLITICA IN DAMIETTA CHEESE | ||
| Assiut Veterinary Medical Journal | ||
| Article 14, Volume 22.1, Issue 43, September 1989, Pages 81-87 PDF (1.87 M) | ||
| Document Type: Research article | ||
| DOI: 10.21608/avmj.1989.188669 | ||
| Author | ||
| AHMED A-H AHMED | ||
| Abstract | ||
| A virulent strain of Yersinia enterocolitica was inoculated into pasteurized milks. The inoculated milks salted with 5 or 10% sodium chloride, were used for making Damietta cheese. The cheeses were stored in their whey at 301l°C, and were examined periodically for Yersinia counts, pH value, moisture and slat cont- ents. A slight increase in number, of 1. enterocolitica occurred during preparation of cheeses. However, the growth rate of the organism in cheese made from milk with 5% added salt, was higher than that recorded in cheese made from milk with 10% added salt. Numbers of Y.enterocolitica sharply decreased in both types of cheeses during storage period, and could not be detected by the end of the second week. all VBLMBGJ. VOL 22, NIL 43,1989 | ||
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