Biotechnology in Animal Husbandry 2011 Volume 27, Issue 3, Pages: 1091-1096
https://doi.org/10.2298/BAH1103091S
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The dynamic of the number of coliform bacteria in white cheese
Stojiljković J. (Colegge of Applied Studies, Vranje)
Kakurinov V. (Faculty of Agricultural Sciences and Food, Skopje, Republic of Macedonia)
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.
Keywords: milk, coliform bacteria, soft white cheese
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