Chemical and microbiological characteristics of traditional homemade fresh goat cheeses from Northern Morocco
2015
El Galiou, Ouiam | Zantar, Said | Bakkali, Mohammed | Laglaoui, Amin | Centeno, Juan A. | Carballo, Javier
A chemical and microbiological survey was performed on 28 fresh raw goat's milk cheeses from Northern Morocco. Cheeses were characterized by their low pH values (3.81–4) and low dry matter contents (24.9–31.2g/100g). Fat, protein and ash contents were 14. 4–17.1, 8.3–10.3, and 1.12–1.75g/100g, respectively. High levels of FFA were determined (3260–3507mg/kg), the most abundant being oleic, stearic, palmitic, myristic and capric acid. Lactic acid bacteria (LAB) were the dominant microbiota (7.9–9.7logcfu/g), and yeasts and total coliforms were also present in high numbers (5–7logcfu/g). Salmonella spp. was not detected in any of the cheese samples. Listeria monocytogenes was detected in four cheeses. A total of 294 LAB isolates were identified by PCR as Enterococcus spp. (249 isolates), Lactococcus lactis (36), Lactobacillus plantarum (7) and L. paracasei (2).
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