African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5233

Full Length Research Paper

Microbial changes in egg white “curd/cottage cheese” during storage

Csaba Németh*
  • Csaba Németh*
  • Capriovus Ltd., Hungary
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Kálmán Tóth
  • Kálmán Tóth
  • Capriovus Ltd., Hungary
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Louis Argüello Castillo
  • Louis Argüello Castillo
  • Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Hungary
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Gábor Jónás
  • Gábor Jónás
  • Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Hungary
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László Friedrich
  • László Friedrich
  • Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Hungary
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Csaba Balla
  • Csaba Balla
  • Department of Refrigeration and Livestock Products Technology, Faculty of Food Science, Corvinus University of Budapest, Hungary
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Judit Ivanics
  • Judit Ivanics
  • Department of Applied Biotechnology and Food Science, Faculty of Chemical Technology and Biotechnology, Budapest, Hungary
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and Péter Póti
  • and Péter Póti
  • Institute of Animal Husbandry, Szent István University, GödöllÅ‘, Hungary
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  •  Received: 10 February 2014
  •  Accepted: 19 May 2014
  •  Published: 04 June 2014

References

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Ho JL, Shands KN, Friedland G, Eckind P, Fraser DW (1986). An outbreak of type 4b Listeria monocytogenes infection involving patients from eight Boston hospitals. Arch. Int. Med. 146(3):520-524.
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Kim KW, Daeschel M, Zhao Y (2008). Edible coatings for enhancing microbial safety and extending shelf life of hard-boiled eggs. J. Food Sci. 73(5): 227-225.
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Layman DK, Rodriguez NR (2009). Egg Protein as a Source of Power, Strength and Energy. Nutr. Today 44(1): 43-48.
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Mannheim CH, Soffer T (1996). Shelf-life extension of cottage cheese by modified atmosphere packaging, Lebesnm.-Wiss. Technol. 29(8): 767-771.
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Shellhammer TH, Singh RP (1991). Monitoring chemical and microbial changes of cottage Cceese using a full-history time-temperature indicator. J. Food Sci. 56(3): 402-405.
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Trezza TA, Krochta JM (2006). Color stability of edible coatings during prolonged storage, J. Food Sci. 65(7): 1166-1169.
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Zoltán P (1997). Handbook for Poultry and Egg Producers, MezÅ‘gazdaságiSzaktudásKiadó (name of Publisher), Budapest.

 

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