Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
1266041 | Procedia Food Science | 2016 | 4 Pages |
Abstract
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).
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Authors
Magnus Westling, Marie-Louise Danielsson-Tham, Jana Jass, Asgeir Nilsen, Åsa Öström, Wilhelm Tham,