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The growth of pathogenic microflora was monitored in fresh white cheeses stored for 7, 14 and 21 days at a temperature of 5oC±0.5oC, packed under vacuum, modified atmosphere and air atmosphere conditions. The fresh and stored white cheeses were determined for the numbers of Listeria monocytogens, Enterococcus spp, coli group bacili, and Escherichia coli. The results obtained indicated that the method...
A study was undertaken to examine the effect of oxygen absorbers (by Atco) used in the packaging of white cheeses on their shelf life. White cheeses packed in bags made of PA/PE laminate with and without oxygen absorbents were stored at a temperature of 5±0.5oC for a period of 7, 14 and 21 days. In the time spans mentioned, the white cheeses were determined for: the number of yeast, mould, and coli...
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