Evaluation of microbiological profiles of milk and milk products from the safety aspect
2011
Bulajić, S., Faculty of Veterinary Medicine, Belgrade (Serbia) | Mijačević, Z., Faculty of Veterinary Medicine, Belgrade (Serbia) | Katić, V., Faculty of Veterinary Medicine, Belgrade (Serbia) | Savić-Radovanović, R., Faculty of Veterinary Medicine, Belgrade (Serbia)
The aim of this study was to determine the microbiological quality of milk (raw goats' and ships' milk) and artisanal cheeses (white brined cheeses) made on farmhouse level. These samples were analyzed for several parameters describing their microbiological quality (Enterobacteriaceae, E. coli as a process hygiene criteria, Salomonella spp., Listeria spp. and coagulase-positive staphylococci as a food safety criteria). As we analyzed the autochthonous cheeses made from raw milk, we also determined the count of lactic acid bacteria, namely lactococci, lactobacilli and enterococci, as the key microbiota in fermentation and ripening process. The isolation and identification procedures were based on internationally recognized methods (ISO standards). No Salmonella and Listeria spp. were detected in analyzed samples of milk and cheeses. Coagulase-positive staphylococci were isolated from milk and cheese samples with the highest level determined in cheese curd (10**5 cfu/ml). The counts of Enterobacteriaceae and E. coli as indicators of processes hygiene were on satisfactory levels. According to results, lactococci and lactobacill represented the dominant group of lactic acid bacteria, followed by enterococci. The Lactococcus spp. reached level of 10**9-10**10 cfu/g, and the microbial counts for presumptive lactobacilli and enterococci attained 10**7-10**8 cfu/g and 10**4-10**5 cfu/g, respectively.
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