{"title":"以色列腌奶酪的微生物学研究","authors":"Y. Yanai, B. Rosen, A. Pinsky, D. Sklan","doi":"10.4315/0022-2747-39.1.4","DOIUrl":null,"url":null,"abstract":"Bacteriological and chemical parameters of ripe Israeli pickled cheese were highly correlated in cheese and pickle (brine). Lactobacilli were found in large numbers in commercial cheese. Sodium chloride concentration appeared to control the total viable population, the lactobacilli, and the amount of lactic acid produced. Coliform bacteria and enterococci were unaffected by the sodium chloride concentration found, but were affected by lactic acid. Numerical relationships between the above findings are given.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"26 1","pages":"4-6"},"PeriodicalIF":0.0000,"publicationDate":"1976-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"5","resultStr":"{\"title\":\"Microbiology of Israeli Pickled Cheese\",\"authors\":\"Y. Yanai, B. Rosen, A. Pinsky, D. Sklan\",\"doi\":\"10.4315/0022-2747-39.1.4\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Bacteriological and chemical parameters of ripe Israeli pickled cheese were highly correlated in cheese and pickle (brine). Lactobacilli were found in large numbers in commercial cheese. Sodium chloride concentration appeared to control the total viable population, the lactobacilli, and the amount of lactic acid produced. Coliform bacteria and enterococci were unaffected by the sodium chloride concentration found, but were affected by lactic acid. Numerical relationships between the above findings are given.\",\"PeriodicalId\":16561,\"journal\":{\"name\":\"Journal of milk and food technology\",\"volume\":\"26 1\",\"pages\":\"4-6\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1976-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"5\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of milk and food technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4315/0022-2747-39.1.4\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of milk and food technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4315/0022-2747-39.1.4","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Bacteriological and chemical parameters of ripe Israeli pickled cheese were highly correlated in cheese and pickle (brine). Lactobacilli were found in large numbers in commercial cheese. Sodium chloride concentration appeared to control the total viable population, the lactobacilli, and the amount of lactic acid produced. Coliform bacteria and enterococci were unaffected by the sodium chloride concentration found, but were affected by lactic acid. Numerical relationships between the above findings are given.
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