Analysis of variables that influence microbiological quality in fresh cheese production
In this research variables which influence microbiological quality in fresh cheese productionwith respect to yeasts and moulds were analyzed. Since yeasts and moulds do not survive the process of pasteurization their isolation in the final product is a result of their supplemental contamination duri...
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2010-12-01
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| Series: | Mljekarstvo |
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| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=93748 |
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| _version_ | 1849471525999083520 |
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| author | Brankica Sobota Šalamon |
| author_facet | Brankica Sobota Šalamon |
| author_sort | Brankica Sobota Šalamon |
| collection | DOAJ |
| description | In this research variables which influence microbiological quality in fresh cheese productionwith respect to yeasts and moulds were analyzed. Since yeasts and moulds do not survive the process of pasteurization their isolation in the final product is a result of their supplemental contamination during fermentation and whey drainage. Following variables were monitored: total number of aerobicmesophilic bacteria AMB in rinsing water, total number of yeasts and moulds in rinsing water, total number of AMB in pasteurized milk, total number of AMB in air and total number of yeasts and mouldsin air. These variables were analysed by methods of descriptive statistics, principal component analysis, and the method of artificial intelligence - decision tree. By the method of principal component analysis it is shown that the greatest impact on the quality of the final product have variables connected to microbiological cleanness of air. The method of decision tree has resulted in determination of new internal standards for total number of AMB and yeasts and moulds in the air. |
| format | Article |
| id | doaj-art-d2ac5ff1cf364ce7b649e874783c9aca |
| institution | Kabale University |
| issn | 0026-704X 1846-4025 |
| language | English |
| publishDate | 2010-12-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj-art-d2ac5ff1cf364ce7b649e874783c9aca2025-08-20T03:24:48ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252010-12-01604252259Analysis of variables that influence microbiological quality in fresh cheese productionBrankica Sobota ŠalamonIn this research variables which influence microbiological quality in fresh cheese productionwith respect to yeasts and moulds were analyzed. Since yeasts and moulds do not survive the process of pasteurization their isolation in the final product is a result of their supplemental contamination during fermentation and whey drainage. Following variables were monitored: total number of aerobicmesophilic bacteria AMB in rinsing water, total number of yeasts and moulds in rinsing water, total number of AMB in pasteurized milk, total number of AMB in air and total number of yeasts and mouldsin air. These variables were analysed by methods of descriptive statistics, principal component analysis, and the method of artificial intelligence - decision tree. By the method of principal component analysis it is shown that the greatest impact on the quality of the final product have variables connected to microbiological cleanness of air. The method of decision tree has resulted in determination of new internal standards for total number of AMB and yeasts and moulds in the air.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=93748microbiological qualityprincipal components analysisdecision treefresh cheeseproduction |
| spellingShingle | Brankica Sobota Šalamon Analysis of variables that influence microbiological quality in fresh cheese production Mljekarstvo microbiological quality principal components analysis decision tree fresh cheese production |
| title | Analysis of variables that influence microbiological quality in fresh cheese production |
| title_full | Analysis of variables that influence microbiological quality in fresh cheese production |
| title_fullStr | Analysis of variables that influence microbiological quality in fresh cheese production |
| title_full_unstemmed | Analysis of variables that influence microbiological quality in fresh cheese production |
| title_short | Analysis of variables that influence microbiological quality in fresh cheese production |
| title_sort | analysis of variables that influence microbiological quality in fresh cheese production |
| topic | microbiological quality principal components analysis decision tree fresh cheese production |
| url | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=93748 |
| work_keys_str_mv | AT brankicasobotasalamon analysisofvariablesthatinfluencemicrobiologicalqualityinfreshcheeseproduction |