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http://cris.utm.md/handle/5014/291| Title: | ANTIMICROBIAL PROPERTIES OF BERRY POWDERS IN CREAM CHEESE | Authors: | STURZA Rodica SANDULACHI, Elizaveta COJOCARI, Daniela BALAN, Greta POPESCU Liliana GHENDOV-MOŞANU, Aliona |
Keywords: | reducing pathogens;thermostation period;log CFU;growth of microorganisms | Issue Date: | 2019 | Source: | Sturza, Rodica, Sandulachi, Elisaveta, Cojocari, Daniela, Balan, Greta, Popescu, Liliana, & Ghendov-Mosanu, Aliona. (2019). ANTIMICROBIAL PROPERTIES OF BERRY POWDERS IN CREAM CHEESE. Journal of Engineering Science, XXVI (3), 125–136. http://doi.org/10.5281/zenodo.3464222 | Project: | 18.51.07.01A/PS. Reduction of contamination of raw materials and food products with pathogenic microorganisms / Diminuarea contaminării materiei prime şi produselor alimentare cu microorganisme patogene | Journal: | Journal of Engineering Science | Abstract: | This study aims to evaluate the efficiency in reducing pathogens using berry powders in a cream cheese recipe, as compared to the traditional method of manufacturing. This article presents a review of the microbiological hazards of dairy products and a case study of antimicrobial properties of berry powders on pathogenic microorganisms that can accidentally colonize cream cheese. The most relevant results in the reduction of pathogenic microorganisms were obtained in cream cheese samples with the addition of rosehip and aronia powders on Salmonella Abony ATCC 6017; hawthorn powder on Staphylococcus aureus ATCC 25923. All berry powder additions had major effects on Escherichia coli ATCC 25922. Research has shown that powders of berries can be used for the manufacture of dairy products with natural ingredients more resistant to accidental contamination and safe for consumption. |
URI: | http://cris.utm.md/handle/5014/291 | DOI: | 10.5281/zenodo.3464222 |
| Appears in Collections: | Journal Articles |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| JES_2019-3_125-136.pdf | 819.29 kB | Adobe PDF | View/Open |
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