Microbiological quality of domestic cheeses

Authors

  • М. Shugay Institute of Food Resources NAAS
  • N. Chorna Institute of Food Resources NAAS
  • N. Kigel Institute of Food Resources NAAS

Keywords:

hard and semi-hard cheeses, technically harmful microorganisms, quality of cheese

Abstract

A spectrum of microflora in hard and semi-hard domestically produced cheeses was examined in this work. The study revealed that, alongside with lactobacteria, technically harmful microorganisms including aerobic/facultative anaerobic and mesophilic anaerobic bacteria, coliforms, yeasts, molds and S. aureus were present in the microflora of the cheeses. All tested cheeses met the organoleptic and sanitary-hygienic requirements of the current regulations despite of the fact that some of the samples contained technically harmful microorganisms.

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References

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Published

2014-06-25

How to Cite

Shugay М., Chorna, N., & Kigel, N. (2014). Microbiological quality of domestic cheeses. FOOD RESOURCES, 2(02), 98–101. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/428

Issue

Vol. 2 No. 02 (2014): Foof Resources

Section

Технічні науки

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