INFLUENCE OF CHEESE CURDS SUPPLEMENTATION WITH ALOES ON MAINTENANCE OF STAPHYLOCOCCUS POPULATION
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):503–506
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ABSTRACT
Beneficial properties of aloes elements encourage food producers to seek for new possibilities in terms of using this genus for supplementing food. The aim of the research was to evaluate the influence of Aloe arborescens plant addition to cheese curds on the maintenance of staphylococcus’ population. To cheese curds produced in model conditions aloes in 2 forms has been added: devoid of skin and with skin. Performed researches showed a reduction of the amount of staphylococcus positive coagulants, while after a 2-week storage the curds were characterized with the absence of those pathogens. Results of the researches indicated that the application of aloes as a supplement of cheese curds provides a safety of those products.
ISSN:1230-0322