Microbiological study of white-brined cheese made from raw goat milk
1992
Litopoulou-Tzanetaki, E. | Tzanetakis, N.
The microflora of a white-brined cheese made from raw goat milk was studied during a 90-day ripening period. High counts of aerobic bacteria, lactic acid bacteria, psychrotrophs, proteolytic and lipolytic bacteria were recorded throughout ripening of the cheese. After 15 days, lactic acid bacteria predominated. Low pH levels (4.5) and high NaCl content (brine concentration 5.8-6.2%) after 75 days affected the growth of most microbial groups resulting in considerably lower counts at 3 months. Leuconostocs were the most frequently found group in curd, lactococci dominated at 15 days and following this lactobacilli dominated over the other lactic acid bacteria. Lactobacillus plantarum, Lactococcus lactis subsp. lactis and Enterococcus faecium were the predominant species.
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