INFLUENCE OF CHEESE CURDS SUPPLEMENTATION WITH ALOES ON MAINTENANCE OF STAPHYLOCOCCUS POPULATION

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.

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INFLUENCE OF UV RADIATION ON THE MICROBIOLOGICAL QUALITY OF ALOE PULP

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.