Microbiological Profile of Kashkaval Cheese During Production Season

Abstract

Although the scalded cheeses are not an ideal substrate for microorganisms, these are a suitable habitat for starter cultures and indigenous microbiota, the latter being able to survive during processing. The aim of this study was to highlight the qualitative and hygienic aspects of kashkavals as a finished products. The microbiological assays aimed the evaluation of sanitary-hygienic quality in kashkaval cheeses obtained during one year, by the following indicators: determination of coliform bacteria, E. coli, monitoring of pathogenic microorganisms: Stafylococcus aureus coagulase-positive and total number of micromycetes. Sixty samples from five units which process the milk into scalded cheeses, were collected. 10% from the analyzed cheese samples, had values of coliform counts between 102-103 cfu/g, while the remaining samples had values less than 102 cfu/g. 8.3% of cheese samples had values of E. coli ranging from 11 to 100 cfu/g and the remaining samples had lower values . No sample registered over 1,000 cfu/g, which is the upper marginal limit for coagulase-positive staphylococci in cheeses, according to the Reg. EC 1881/2006. 18.3% of cheese samples had values of total number of micromycetes over 1000 cfu/g, while the remaining samples were below 1000 cfu/ g.