Microbial load of white cheese process lines after CIP and COP: A case study in Turkey

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dc.contributor.authorIpek, Dilvin
dc.contributor.authorZorba, Nukhet N. Demirel
dc.date.accessioned2025-01-27T20:16:36Z
dc.date.available2025-01-27T20:16:36Z
dc.date.issued2018
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractMicrobial adhesion, contamination and biofilm formation are major problems in the dairy industry, in cheese production, and for consumer health. In our study, the microbial loads of white cheese process lines were examined after cleaning treatments. Bacillus spp. was determined as the most common species on process lines. Drainage, air, and water entry points were found as important contamination points. Biofilm forming capacity of Enterobacteriaceae as revealed using Congo Red agar, was very high. In addition, the standard counting and ATP Bioluminescence methods were applied and compared for evaluating biofilms. The ATP-Bioluminescence method was found useful for rapidly identifying the biofilm-formable surfaces.
dc.description.sponsorshipScientific Research Project Commission of canaldcale Onsekiz Mart University [FBA-2014-332, FBA-2016-908]
dc.description.sponsorshipFinancial support for this study was provided Scientific Research Project Commission of canaldcale Onsekiz Mart University (FBA-2014-332 and FBA-2016-908). We also thank to the dairies and their representatives in canaldcale for their kind and valuable cooperation within this project.
dc.identifier.doi10.1016/j.lwt.2017.12.062
dc.identifier.endpage512
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85040076312
dc.identifier.scopusqualityQ1
dc.identifier.startpage505
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2017.12.062
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21310
dc.identifier.volume90
dc.identifier.wosWOS:000426535600069
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier Science Bv
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectDairy
dc.subjectProcess line
dc.subjectBiofilm
dc.subjectATP-Bioluminescence
dc.subjectFood safety
dc.titleMicrobial load of white cheese process lines after CIP and COP: A case study in Turkey
dc.typeArticle

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