A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa

F Nyamakwere,E Raffrenato,M Muller,G Esposito,K Dzama,E I Moelich,Alessandro Di Cerbo

doi:10.1155/2021/3708786

F Nyamakwere, E Raffrenato + Show 5 more

Open Access

https://doi.org/10.1155/2021/3708786

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Abstract

The objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Forty cheeses were selected, and microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type (Cheddar, Gouda, other), and milk type (raw and pasteurized) as main factors. Rapid sensory characterization was done using the sorting technique. The results indicated that the available cheese types were diverse, with minority (20.0%) in the Gouda group followed by Cheddar (32.5%) and “other” (47.5%). Most of these cheeses (45%) were aged three months and produced using pasteurized milk (92.5%). Five cheese samples did not meet the European Union standards for coliforms, and four samples tested positive for Escherichia coli. Sensory analysis results showed a clear differentiation between mature and young cheese. In conclusion, the current market presents more diverse milder cheeses, and there is a need to follow proper hygiene protocols to reduce cross-contamination.

Highlights

Introduction e South African dairy industry has shown an upward growth both in production and in consumption of cheese mainly produced with cow’s milk, with per capita consumption reported to have increased by approximately 18.5% since 1995 [1]. is growth has been attributed to different factors such as population growth, dynamic economic developments, urbanization, income increase, and changing eating habits and lifestyle [2, 3]
Within South Africa (SA), the Western Cape Province (WC) has shown much growth, since most of the dominating milk and cheese producers are situated in this province [4]. e growth in consumption has resulted in the growth of several small-scale cheese producers in the country with most of the cheese produced having English, Italian, Dutch, French, or Sweden origins and so do most of its producers [5, 6]
The host-associated microbiota of raw milk is believed to be partially responsible for the distinctive aroma, texture, and taste that only cheese produced from raw milk can offer [9, 10]. ese unique characteristics make cheese varieties different from each other, and they allow access to different niche markets

Summary

Introduction

Introduction e SouthAfrican dairy industry has shown an upward growth both in production and in consumption of cheese mainly produced with cow’s milk, with per capita consumption reported to have increased by approximately 18.5% since 1995 [1]. is growth has been attributed to different factors such as population growth, dynamic economic developments, urbanization, income increase, and changing eating habits and lifestyle [2, 3]. E objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type (Cheddar, Gouda, other), and milk type (raw and pasteurized) as main factors.

Results

Conclusion