Occurrence of yeasts and moulds in cheese and measures for growth control
2011
Sarić, Z.O., University of Sarajevo, (Bosnia and Herzegovina). Faculty of Agriculture and Food Science | Dizdarević, T.A., University of Sarajevo, (Bosnia and Herzegovina). Faculty of Agriculture and Food Science
Due to their role in cheese manufacture and ripening yeasts and moulds are attracting increasingly attention. While they are supposed to be useful in some cheese types production their presence in most of cheese varieties can be harmful for cheese quality and human health. Cheese defects can be more or less moderate such as changes of flavour, disintegration of the structure, open texture or slimy surface as result of yeasts activity or more serious such as production of toxic secondary metabolites (mycotoxins) that can do harm to consumers as result of moulds activity. Occurrence of yeasts and moulds during cheese production is almost unavoidable since they have ability to grow well at low temperatures, pH and water activity as well as at high salt concentration which all of them are limiting factors for most of bacteria. There are many sources of contamination both in manufacture and in ripening of cheese. They are: equipment surface, environment, floors, walls, workers aprons and hands but especially brine (yeasts) and air (moulds). Debaromyces hansenii is dominant species in most cases. Moulds can cause visible damage to the cheese with intensive lipolysis and proteolysis and Penicillium spp. is the main cause while Aspergillus spp. very often occurs. The best measure for prevention and control of contaminating yeasts and moulds growth is proper cleaning and sanitation of process-sing plant, ripening and storage rooms. Many treatments for growth of yeasts and moulds prevention are studied such as cooling, freezing, coating, modified atmosphere packaging, biopreservation or their combination. Some of them are quite useful but many factors influence efficiency.
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