MICROBIOLOGICAL QUALITY OF MACEDONIAN WHITE BRINED CHEESE

Makarijoski, Borche (2023) MICROBIOLOGICAL QUALITY OF MACEDONIAN WHITE BRINED CHEESE. JOURNAL OF AGRICULTURE AND PLANT SCIENCES, JAPS, Vol 21, No. 1, 2023, 21 (1). pp. 69-74. ISSN 2545-4447

Text 5728-Article Text-10355-2-10-20230821.pdf - Published Version Download (724kB)

Abstract

This scientific paper determined the microbiological quality of Macedonian white brined cheese. Four best variants of Macedonian white brined cheeses were analysed for their microbiological parameters. From pathogenic microflora the following parameters were examined: a total number of: Coliforms, E. coli, pathogenic staphylococci, Molds, Yeast, Listeria and Salmonella. From lactic acid bacteria the following parameters were examined: the total number of Lactococcus bacteria and the total number of Lactobacillusbacteria. In all examined cheese samples pathogenic bacteria were not detected. Lactococcus bacteria was dominant bacteria in all four cheese variants at the beginning of ripening period till day 20. After that and at the end of ripening period (60 day) the Lactobacillus bacteria were predominant.Key words: cheese variants, Lactic-acid bacteria, pathogenic bacteria, quality

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Animal and diary science
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	PhD Goran Mihajlovski
Date Deposited:	25 Dec 2023 11:37
Last Modified:	25 Dec 2023 11:37
URI:	https://eprints.uklo.edu.mk/id/eprint/9453

Actions (login required)

View Item