Superficial microflora of blue cheese Niva
2005
Canigova, M. | Kusa, S.
A microbial quantitive analysis of the superficia, smeary layer of blue NIVA cheese was done. Twenty samples of smear taken from the surface of cheese after 6 weeks from its production were tested for the presence of selected groups of microorganisms. Yeasts played a decisive role on the cheese surface at this stage of ripening, their counts were 9.37+/-0.290 log CFU per g. The average counts of mesophilic aerobic and facultative anaerobic microorganisms were 9.48 log CFU per g. Enterococci were also present in cheese smear, their numbers varying from 5.59 to 8.48 log CFU per g. The average coliform bacteria counts were in a range of 1.30 to 4.18 log CFU per g. There was negative, statistically insignificant relationship between counts of enterococci and those of coliforms.
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