The dynamic of the number of coliform bacteria in white cheese
2011
Stojiljković, J., Colegge of Applied Studies, Vranje (Serbia) | Kakurinov, V., Faculty of Agricultural Sciences and Food, Skopje (The Former Yugoslav Republic of Macedonia)
The aim of this research is that the presence of coliform bacteria in cheese is characterized undesirable, because it can cause a variety of defects on quality of cheese. For this reason, it is very important for this bacteria to be destroyed or to prevent their appearance in a number during processing and during the cheese ripening in the brine. During the cheese making, in the milk prepared for making cheese the number of coliform bacteria shows a small decrease comparing with their number in the raw milk, which proves that the number of microorganisms is less after pasteurization. During the cheese ripening in the pickle the number of coliform bacteria has kept at 3.0 x 10**3 /g of cheese for the second repetition, but for the first and the third repetition they disappeared which avoided the danger of early blowing or appearance of any other defect.
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