Microorganisms influence on quality and flavor of cheese
For this study information about microorganism in cheese and their effect on the final product was gained from science databases, e.g. Science Direct, Web of Science and Prima. The taxonomic structures of microbial communities in cheese can be studied by culture-dependent and culture independent met...
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| Formato: | First cycle, G2E |
| Lenguaje: | Inglés Inglés |
| Publicado: |
2016
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| Acceso en línea: | https://stud.epsilon.slu.se/9039/ |
| _version_ | 1855571451098169344 |
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| author | Nyberg, Jonatan |
| author_browse | Nyberg, Jonatan |
| author_facet | Nyberg, Jonatan |
| author_sort | Nyberg, Jonatan |
| collection | Epsilon Archive for Student Projects |
| description | For this study information about microorganism in cheese and their effect on the final product was gained from science databases, e.g. Science Direct, Web of Science and Prima. The taxonomic structures of microbial communities in cheese can be studied by culture-dependent and culture independent methods. Some problems with production of cheese are early and late gas formation and growth of pathogens. Although these problems can be counteracted by sanitation, adding nitrate, microfiltration, bactofugation, lower water activity and by lowering the pH, they can give the cheese inferior quality. Biological hazards can be avoided by good sanitation. For a good shelf-life cheese, techniques such as fermentation and pasteurization are important. Lactic acid bacteria are very important for flavor development and toxin-producing bacteria can in combination with resistant bacteria be used to control flavor development. |
| format | First cycle, G2E |
| id | RepoSLU9039 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés Inglés |
| publishDate | 2016 |
| publishDateSort | 2016 |
| record_format | eprints |
| spelling | RepoSLU90392016-05-20T09:50:56Z https://stud.epsilon.slu.se/9039/ Microorganisms influence on quality and flavor of cheese Nyberg, Jonatan Food science and technology For this study information about microorganism in cheese and their effect on the final product was gained from science databases, e.g. Science Direct, Web of Science and Prima. The taxonomic structures of microbial communities in cheese can be studied by culture-dependent and culture independent methods. Some problems with production of cheese are early and late gas formation and growth of pathogens. Although these problems can be counteracted by sanitation, adding nitrate, microfiltration, bactofugation, lower water activity and by lowering the pH, they can give the cheese inferior quality. Biological hazards can be avoided by good sanitation. For a good shelf-life cheese, techniques such as fermentation and pasteurization are important. Lactic acid bacteria are very important for flavor development and toxin-producing bacteria can in combination with resistant bacteria be used to control flavor development. För denna studie har information om mikroorganismer i ost och deras inverkan på produkten tagits från vetenskapliga databaser, bl.a. Science Direct, Web of Science och Prima. De taxonomiska strukturerna i mikrobiella samhällen i ost kan studeras med hjälp av kulturberoende och kulturoberoende metoder. Några problem i produktionen av ost är tidig och sen gasbildning och tillväxt av patogener. Trots att problemen kan motverkas genom god sanitet, tillförsel av nitrat, baktofugering, tillsats av salt och genom att sänka pH-värdet, kan osten få en sämre kvalitet. Biologiska risker kan undvikas genom god hygien. För en bra hållbarhet i ost är tekniker såsom fermentering och pastörisering viktiga. Mjölksyrebakterier är mycket viktiga för smakutveckling och toxinproducerande bakterier kan användas tillsammans med resistenta bakterier för att styra smakutveckling. 2016-05-13 First cycle, G2E NonPeerReviewed application/pdf en https://stud.epsilon.slu.se/9039/1/nyberg_j_160513.pdf Nyberg, Jonatan, 2016. Microorganisms influence on quality and flavor of cheese. First cycle, G2E. Uppsala: (NL, NJ) > Dept. of Food Science <https://stud.epsilon.slu.se/view/divisions/OID-550.html> urn:nbn:se:slu:epsilon-s-5363 eng |
| spellingShingle | Food science and technology Nyberg, Jonatan Microorganisms influence on quality and flavor of cheese |
| title | Microorganisms influence on quality and flavor of cheese |
| title_full | Microorganisms influence on quality and flavor of cheese |
| title_fullStr | Microorganisms influence on quality and flavor of cheese |
| title_full_unstemmed | Microorganisms influence on quality and flavor of cheese |
| title_short | Microorganisms influence on quality and flavor of cheese |
| title_sort | microorganisms influence on quality and flavor of cheese |
| topic | Food science and technology |
| url | https://stud.epsilon.slu.se/9039/ https://stud.epsilon.slu.se/9039/ |