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Changes in the microflora of La Serena ewes' milk cheese during ripening

Published online by Cambridge University Press:  01 June 2009

Buensuceso Fernandez Del Pozo ,
Pilar Gaya ,
Margarita Medina ,
M. Asunción Rodríguez-Marín  and
Manuel Nuñez
Buensuceso Fernandez Del Pozo
Affiliation:
Departamento de Bioquímica y Microbiología, INIA, Apartado 8111, Madrid 28080, Spain
Pilar Gaya
Affiliation:
Departamento de Bioquímica y Microbiología, INIA, Apartado 8111, Madrid 28080, Spain
Margarita Medina
Affiliation:
Departamento de Bioquímica y Microbiología, INIA, Apartado 8111, Madrid 28080, Spain
M. Asunción Rodríguez-Marín
Affiliation:
Departamento de Bioquímica y Microbiología, INIA, Apartado 8111, Madrid 28080, Spain
Manuel Nuñez
Affiliation:
Departamento de Bioquímica y Microbiología, INIA, Apartado 8111, Madrid 28080, Spain
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Summary

The microflora of ten batches of La Serena cheese, made from raw milk of Merino ewes and using vegetable rennet as coagulant, was monitored throughout a 60 d ripening period. After 15 d, lactic acid bacteria predominated in the interior of the cheese, whilst lactic acid bacteria and lactic acid-utilizing species of yeasts and moulds predominated on the cheese surface. Coagulase-positive staphylococci were not detected in the interior or on the surface of any of the cheeses after 45 d and faecal coliforms were not found after 60 d. Higher death rates of staphylococci and coliforms were recorded for cheese made in spring than for the cheese made in winter.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 3 , August 1988 , pp. 449 - 455
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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