Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/2441
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dc.contributor.authorKorel, Figen-
dc.date.accessioned2016-11-14T12:46:15Z
dc.date.available2016-11-14T12:46:15Z
dc.date.issued2009
dc.identifier.citationKorel, F. (2009). Microbial risks associated with traditional cheeses. In G. Wirtanen, & S. Salo (Eds.), Microbiological Risk Management in Food Processes. Paper presented at the 2nd SAFOODNET Workshop on Microbiological Risk Management in Food Processes; Lyngby; Denmark; 13-15 October (pp. 57). Finland: VTT.en_US
dc.identifier.isbn9789513863432
dc.identifier.issn0357-9387
dc.identifier.issn0357-9387-
dc.identifier.urihttp://hdl.handle.net/11147/2441
dc.description2nd SAFOODNET Workshop on Microbiological Risk Management in Food Processes; Lyngby; Denmark; 13 October 2008 through 15 October 2008en_US
dc.description.abstractNowadays, there is a growing interest towards traditional cheeses. These cheeses are especially popular in Mediterranean countries due to their unique flavor and texture. Traditionally they are produced from raw milk of cow, sheep or goat and fermented by naturally occurring indigenous lactic acid bacteria. The quality of these cheeses is based on the microbial associations within the respective region and production recipes change from one town to another and even from one manufacturer to another within the same town. Hygiene practices in the dairy and in the cheese rooms are the most important criterion in traditional cheese manufacturing.en_US
dc.language.isoenen_US
dc.publisherVTT Technical Research Center of Finlanden_US
dc.relation.ispartofMicrobiological Risk Management in Food Processesen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectTraditional cheesesen_US
dc.subjectMicrobial risksen_US
dc.subjectHygiene practicesen_US
dc.titleMicrobial risks associated with traditional cheesesen_US
dc.typeConference Objecten_US
dc.authoridTR110179en_US
dc.departmentIzmir Institute of Technology. Food Engineeringen_US
dc.identifier.issue260en_US
dc.identifier.startpage57en_US
dc.identifier.scopusSCOPUS:2-s2.0-80053288124
dc.relation.publicationcategoryKonferans Öğesi - Uluslararası - Kurum Öğretim Elemanıen_US
item.openairetypeConference Object-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.languageiso639-1en-
item.fulltextWith Fulltext-
item.cerifentitytypePublications-
item.grantfulltextopen-
crisitem.author.deptDepartment of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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