Abstract
The aim of this research is that the presence of coliform bacteria in cheese is characterized undesirable, because it can cause a variety of defects on quality of cheese. For this reason, it is very important for this bacteria to be destroyed or to prevent their appearance in a number during processing and during the cheese ripening in the brine. During the cheese making, in the milk prepared for making cheese the number of coliform bacteria shows a small decrease comparing with their number in the raw milk, which proves that the number of microorganisms is less after pasteurization. During the cheese ripening in the pickle the number of coliform bacteria has kept at 3.0 x 103 /g of cheese for the second repetition, but for the first and the third repetition they disappeared which avoided the danger of early blowing or appearance of any other defect.
Highlights
White cheese is the traditional product on the whole Balkan peninsula, and the Serbian Republic too
In the milk prepared for making cheese the number of coliform bacteria shows a small decrease comparing with their number in the raw milk, which proves that the number of microorganisms is less after pasteurization
In the raw cow milk from which white soft cheese is made, the number of coliform bacteria was high I varied from 3.2 x CFU/mL to 3.8 x CFU/mL (Table 1), which shows on the low degree of hygiene during the production of milk
Summary
White cheese is the traditional product on the whole Balkan peninsula, and the Serbian Republic too. The specific geographic and the climate conditions of Pcinja region, the particularity of technological operations are all connected with the white soft cheese characteristics. Microflora which is present in milk in certain number is not static during the cheese production; it is changing constantly. The causes of these changes are: the change of temperature, pH, the presence of microb’s products etc. Every aspect of microorganisms is in dynamic balance with the other aspects and with its influence it gives its contribution to the final look of the cheese. The microflora’s research of any cheese is of specific importance for the standardization of the cheese type
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