MICROBIOLOGICAL RISKS IN THE TRADITIONAL PRODUCTION OF WHITE BRINED SHEEP'S CHEESE

Talevski, Goce (2023) MICROBIOLOGICAL RISKS IN THE TRADITIONAL PRODUCTION OF WHITE BRINED SHEEP'S CHEESE. Journal of Food Technology & Nutrition, 6 (11-12). pp. 22-31. ISSN 2671-3071

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Abstract

In this paper, the microbiological risks in the traditional production of Macedonian white brined sheep's cheese were investigated. The microbiological quality of the raw milk was poor with an average bacterial count (1 680 000 CFU/ml) and somatic cell count (977 000 SCC/ml). Milking and cheese production hygiene was assessed by swabbing and values were expressed in Relative light units. The values obtained were unsatisfactory and ranged from a minimum of 531 RLU in the cheese knife to a maximum of 3 778 RLU in the cheesecloth. The water used in the mountain dairies was mostly contaminated with coliform bacteria and E.coli in 50%, as well as enterococci in 25% of the examined samples. The microbiological analysis of the cheeses after 60 days of fermentation, showed an average of 40 700 CFU/g of aerobic mesophilic bacteria. Of the significant groups of microorganisms from a health point of view, the representatives of Enterobacteriaceae were the most represented in 70%, as well as Escherichia coli in 50% of the examined cheese samples. After two months of cheese ripening, the presence of coagulase positive staphylococci, Salmonella spp and Listeria monocytogenes was not determined.

Item Type:	Article
Uncontrolled Keywords:	Food safety, cheese, microbiology, traditional production, hygiene.
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	19 Sep 2023 08:26
Last Modified:	19 Sep 2023 08:26
URI:	http://eprints.unite.edu.mk/id/eprint/1168

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