schliessen

Filtern

 

Bibliotheken

The Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese

The purpose of this research was to study effect of using whey protein edible film contained benzoic and propionic acid on coliform and E. coli of gouda cheese during 4 weeks ripening. The result showed that the effect of using benzoic  and propionic acid in the application of whey protein edible fi... Full description

Journal Title: Jurnal Ilmu dan Teknologi Hasil Ternak 01 February 2012, Vol.4(2), pp.51-61
Main Author: Abdul Manab
Format: Electronic Article Electronic Article
Language: ind
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1978-0303 ; E-ISSN: 2338-1620
Zum Text:
SendSend as email Add to Book BagAdd to Book Bag
Staff View
recordid: doaj_soai_doaj_org_article_7a0e5c60c5354b7d85742cef00dcb611
title: The Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese
format: Article
creator:
  • Abdul Manab
ispartof: Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.4(2), pp.51-61
description: The purpose of this research was to study effect of using whey protein edible film contained benzoic and propionic acid on coliform and E. coli of gouda cheese during 4 weeks ripening. The result showed that the effect of using benzoic  and propionic acid in the application of whey protein edible film at Gouda cheese on the number microorganisms (TPC, Coliform, Escherichia coli) wasn’t significant (p>0,05). During gouda cheese ripening at first month (0 until 4 weeks) there were significant decrease of microorganisms. Benzoic acid was found more effectively decreased the growth of TPC and Escherichia coli, i.e. : 6.5 x 104 cfu/gram to 0.1 x 104 cfu/gram for TPC, and 6.8 x 103 cfu/gram to 0.05x 103 cfu/gram for Escherichia coli. While propionic acid decreased the growth of coliform more effectively, i.e. : 1.9 x 103 cfu/gram to 0.13 x 103 cfu/gram for Coliform.   Keywords: Benzoic acid, Propionic acid, whey protein edible film, Gouda cheese
language: ind
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1978-0303 ; E-ISSN: 2338-1620
fulltext: fulltext_linktorsrc
issn:
  • 1978-0303
  • 19780303
  • 2338-1620
  • 23381620
url: Link


@attributes
ID1728276524
RANK0.07
NO1
SEARCH_ENGINEprimo_central_multiple_fe
SEARCH_ENGINE_TYPEPrimo Central Search Engine
LOCALfalse
PrimoNMBib
record
control
sourcerecordidoai_doaj_org_article_7a0e5c60c5354b7d85742cef00dcb611
sourceiddoaj_s
recordidTN_doaj_soai_doaj_org_article_7a0e5c60c5354b7d85742cef00dcb611
sourcesystemOther
dbidDOA
display
typearticle
titleThe Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese
creatorAbdul Manab
ispartofJurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.4(2), pp.51-61
identifierISSN: 1978-0303 ; E-ISSN: 2338-1620
descriptionThe purpose of this research was to study effect of using whey protein edible film contained benzoic and propionic acid on coliform and E. coli of gouda cheese during 4 weeks ripening. The result showed that the effect of using benzoic  and propionic acid in the application of whey protein edible film at Gouda cheese on the number microorganisms (TPC, Coliform, Escherichia coli) wasn’t significant (P>0,05). During gouda cheese ripening at first month (0 until 4 weeks) there were significant decrease of microorganisms. Benzoic acid was found more effectively decreased the growth of TPC and Escherichia coli, i.e. : 6.5 x 104 cfu/gram to 0.1 x 104 cfu/gram for TPC, and 6.8 x 103 cfu/gram to 0.05x 103 cfu/gram for Escherichia coli. While propionic acid decreased the growth of coliform more effectively, i.e. : 1.9 x 103 cfu/gram to 0.13 x 103 cfu/gram for Coliform.   Keywords: Benzoic acid, Propionic acid, whey protein edible film, Gouda cheese
languageind
oafree_for_read
sourceDirectory of Open Access Journals (DOAJ)
lds50peer_reviewed
links
openurl$$Topenurl_article
openurlfulltext$$Topenurlfull_article
linktorsrc$$Uhttps://doaj.org/article/7a0e5c60c5354b7d85742cef00dcb611$$EView_full_text_in_DOAJ
search
creatorcontribAbdul Manab
titleThe Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese
description

The purpose of this research was to study effect of using whey protein edible film contained benzoic and propionic acid on coliform and E. coli of gouda cheese during 4 weeks ripening. The result showed that the effect of using benzoic  and propionic acid in the application of whey protein edible film at Gouda cheese on the number microorganisms (TPC, Coliform, Escherichia coli) wasn’t significant (P>0,05). During gouda cheese ripening at first month (0 until 4 weeks) there were significant decrease of microorganisms. Benzoic acid was found more effectively decreased the growth of TPC and Escherichia coli, i.e. : 6.5 x 104 cfu/gram to 0.1 x 104 cfu/gram for TPC, and 6.8 x 103 cfu/gram to 0.05x 103 cfu/gram for Escherichia coli. While propionic acid decreased the growth of coliform more effectively, i.e. : 1.9 x 103 cfu/gram to 0.13 x 103 cfu/gram for Coliform.   Keywords: Benzoic acid, Propionic acid, whey protein edible film, Gouda cheese

general
0Indonesian
1University of Brawijaya
2Directory of Open Access Journals (DOAJ)
sourceiddoaj_s
recordiddoaj_soai_doaj_org_article_7a0e5c60c5354b7d85742cef00dcb611
issn
01978-0303
119780303
22338-1620
323381620
rsrctypearticle
creationdate2012
addtitleJurnal Ilmu dan Teknologi Hasil Ternak
searchscope
0doaj_full
1doaj1
scope
0doaj_full
1doaj1
lsr45$$EView_full_text_in_DOAJ
tmp01Directory of Open Access Journals (DOAJ)
tmp02DOA
startdate20120201
enddate20120201
lsr40Jurnal Ilmu dan Teknologi Hasil Ternak, 01 February 2012, Vol.4 (2), pp.51-61
citationpf 51 pt 61 vol 4 issue 2
sort
titleThe Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese
authorAbdul Manab
creationdate20120201
lso0120120201
facets
frbrgroupid3867233189858356247
frbrtype5
newrecords20190102
languageind
collectionDirectory of Open Access Journals (DOAJ)
prefilterarticles
rsrctypearticles
creatorcontribAbdul Manab
jtitleJurnal Ilmu dan Teknologi Hasil Ternak
creationdate2012
toplevelpeer_reviewed
delivery
delcategoryRemote Search Resource
fulltextfulltext_linktorsrc
addata
auAbdul Manab
atitleThe Effect of Whey Protein Edible Film Contained Benzoic and Propionic Acid on Total Plate Count, Coliform and Escherichia coli Gouda Cheese
jtitleJurnal Ilmu dan Teknologi Hasil Ternak
risdate20120201
volume4
issue2
spage51
epage61
pages51-61
issn1978-0303
eissn2338-1620
formatjournal
genrearticle
ristypeJOUR
abstract

The purpose of this research was to study effect of using whey protein edible film contained benzoic and propionic acid on coliform and E. coli of gouda cheese during 4 weeks ripening. The result showed that the effect of using benzoic  and propionic acid in the application of whey protein edible film at Gouda cheese on the number microorganisms (TPC, Coliform, Escherichia coli) wasn’t significant (P>0,05). During gouda cheese ripening at first month (0 until 4 weeks) there were significant decrease of microorganisms. Benzoic acid was found more effectively decreased the growth of TPC and Escherichia coli, i.e. : 6.5 x 104 cfu/gram to 0.1 x 104 cfu/gram for TPC, and 6.8 x 103 cfu/gram to 0.05x 103 cfu/gram for Escherichia coli. While propionic acid decreased the growth of coliform more effectively, i.e. : 1.9 x 103 cfu/gram to 0.13 x 103 cfu/gram for Coliform.   Keywords: Benzoic acid, Propionic acid, whey protein edible film, Gouda cheese

pubUniversity of Brawijaya
urlhttps://doaj.org/article/7a0e5c60c5354b7d85742cef00dcb611
oafree_for_read
date2012-02-01