文章基本信息

标题：Identification of Surface Moulds the Grow on Kashar Cheese and Their Mycotoxin Risks during Storage Period
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作者：Şeminur Topal
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1987
卷号：12
期号：3
出版社：Association of Food Technology, Turkey
摘要：The surface moulds of Kashar Cheese were isolated and identified on 49 samples taken from 3 different kinds of storehouses; primitive, conventional and modern. The quantitative mould counts were determined to vary between 11x10²-14x10¹⁶/20 cm², depending on storehouse type and storage periods. The dominant flora during storage consisted of; Penicillium sp on 86.1% of samples, Aspergillus sp on 3% of samples other groups (Mostly Mucor sp ) on 10.9% of samples. Identification at type level yielded the following results: Penicillium ver. Var.- cyclopium on 22.1% of samples; Mucor racemosus on 10.1% of samples, Aspergillus versicolor on 1.5% of samples. From these findings, it was observed that toxigenic moulds are present in samples which necessitate removal of the outer layer, constituting 8% of cheese weight (around 5.4 billions Turkish liras economical loss). Consequently precautions which can avoid or at least minimize mould growth need to be determined.