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Microbial benefits and risks of raw milk cheese

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dc.contributor.authorYoon, Yohan-
dc.contributor.authorLee, Soomin-
dc.contributor.authorChoi, Kyoung-Hee-
dc.date.available2021-02-22T06:26:02Z-
dc.date.issued2016-05-
dc.identifier.issn0956-7135-
dc.identifier.issn1873-7129-
dc.identifier.urihttps://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/3432-
dc.description.abstractConsumer preference for raw milk cheese is continually growing, owing to its more intense and varied flavor than pasteurized milk cheese. Flavor development in raw milk cheese is mainly governed by its naturally existing microbial community, which also contributes to the inhibition of food-borne pathogenic bacterial growth. Lactic acid bacteria, the dominant indigenous microorganisms of raw milk cheese, produce pathogen-inhibiting substances such as bacteriocin, organic acids, and hydrogen peroxide, and it is possible to manufacture cheese with desirable microbiological qualities. Nonetheless, outbreaks of food-borne illnesses have been linked to the consumption of raw milk cheese, and concerns have been raised regarding the microbiological safety of cheese manufactured from raw milk. Consequently, efficient and accurate methods for detecting contaminated bacterial pathogens in raw milk cheese have been promptly developed, including conventional plating, PCR-based technology, and immunoassay integrated methods. The microbiological risk of the cheese can be reduced by proper ripening processing. However, additionally, hygiene in the environments for milk production and cheesemaking and the post-manufacturing stage needs to be constantly microbiologically monitored. (C) 2015 Elsevier Ltd. All rights reserved.-
dc.format.extent15-
dc.language영어-
dc.language.isoENG-
dc.publisherElsevier BV-
dc.titleMicrobial benefits and risks of raw milk cheese-
dc.typeArticle-
dc.publisher.location네델란드-
dc.identifier.doi10.1016/j.foodcont.2015.11.013-
dc.identifier.scopusid2-s2.0-84954119623-
dc.identifier.wosid000371191300027-
dc.identifier.bibliographicCitationFOOD CONTROL, v.63, pp 201 - 215-
dc.citation.titleFOOD CONTROL-
dc.citation.volume63-
dc.citation.startPage201-
dc.citation.endPage215-
dc.type.docTypeReview-
dc.description.isOpenAccessN-
dc.description.journalRegisteredClasssci-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusENTEROTOXIGENIC STAPHYLOCOCCUS-AUREUS-
dc.subject.keywordPlusLACTIC-ACID BACTERIA-
dc.subject.keywordPlusCOAGULASE-NEGATIVE STAPHYLOCOCCI-
dc.subject.keywordPlusAVIUM SUBSPECIES PARATUBERCULOSIS-
dc.subject.keywordPlusLACTOCOCCUS-GARVIEAE STRAINS-
dc.subject.keywordPlusESCHERICHIA-COLI O157-H7-
dc.subject.keywordPlusCHAIN-REACTION DETECTION-
dc.subject.keywordPlusFOOD-BORNE LISTERIOSIS-
dc.subject.keywordPlusSOFT CHEESE-
dc.subject.keywordPlusPSYCHROTROPHIC BACTERIA-
dc.subject.keywordAuthorRaw milk cheese-
dc.subject.keywordAuthorPasteurized milk cheese-
dc.subject.keywordAuthorMicrobiota-
dc.subject.keywordAuthorFood-borne pathogen-
dc.identifier.urlhttps://www.sciencedirect.com/science/article/abs/pii/S0956713515302863?via%3Dihub-
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