Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks

Kristijan Valkaj, Samir Kalit, Milna Tudor Kalit and William L. Wendorff
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Kristijan Valkaj: Vocational School, Čakovec, Croatia
Samir Kalit: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Croatia
Milna Tudor Kalit: Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Croatia
William L. Wendorff: Department of Food Science, University of Wisconsin, Madison, USA

Czech Journal of Food Sciences, 2013, vol. 31, issue 3, 217-221

Abstract: The hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks as well as the microbiological quality of dry red pepper used in the cheese production were investigated.. Prgica cheeses and originally packed dry red peppers were collected from five family farms and five vacuum-packed Prgica cheese samples were purchased from the supermarkets. Significantly lower fat (P < 0.01), protein, and total solids contents (P < 0.0001) of artisanal Prgica cheese in comparison to Prgica cheese purchased from the supermarkets were detected. Two samples of cheese produced on family farms and three samples purchased from the supermarkets had high numbers of yeasts and moulds. The yeasts Mucor sp. and Candida famata, and moulds Aspergillus niger and Aspergillus ochraceus, were detected in dry red pepper. The results showed that there was potential yeast and mould contamination among the Prgica cheeses produced from raw milk, as well as Prgica cheeses purchased from the supermarkets, produced from pasteurised milk under controlled conditions, also contained high numbers of yeasts and moulds probably due to contamination by dry red pepper used in their production.

Keywords: yeasts; moulds hygienic quality; dry red pepper (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:3:id:71-2012-cjfs

DOI: 10.17221/71/2012-CJFS

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