TÜRK SALAMURA BEYAZ PEYNİRİNDE YAPıM VE OLGUNLAŞMA AŞAMAJ.JARI~IN LIST.E~IA MONOCYTOGENES UZERINE ETKISIı

In this study. the surviva/ ahility of Listeria monocyto?,enes was examined hoth during the manufacturing and ripening period of Turkish white hrined cheese which is widdy consllnıed iıı Turkey. For this purpose,four different groups of cheese samp/es were prepared experimentally. In the first group, which is control group. raw mi/k was used without containing L. monocytogenes. In the second group raw mi/k was used with containing L. monocytogenl's. In the third and fourth groııps mi/k cOllfaiııiııg L. monocytogenes were used after pasteurisation at 63°e for 30 miıı aııd at noe for 2 min respecfive//y. Mi/k used for cheese making was inocıı/ated with L. monocytogenes 1/20 at /eve/s of /02, /OJ, i {)i, 105 (iu/m/. The chel'se samp/es were ripeııed 12% hrine so/ution for 90 days at 4°C.