Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures

J. Pažáková, M. Pipová, P. Turek and J. Nagy
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J. Pažáková: University of Veterinary Medicine in Košice - Department of Food Hygiene and Technology, Košice, Slovak Republic
M. Pipová: University of Veterinary Medicine in Košice - Department of Food Hygiene and Technology, Košice, Slovak Republic
P. Turek: University of Veterinary Medicine in Košice - Department of Food Hygiene and Technology, Košice, Slovak Republic
J. Nagy: University of Veterinary Medicine in Košice - Department of Food Hygiene and Technology, Košice, Slovak Republic

Czech Journal of Food Sciences, 2001, vol. 19, issue 4, 121-124

Abstract: The changes in microbiological and chemical parameters during the fermentation and ripening of sheep cheese were observed. The cheese was produced from raw sheep's milk at different temperatures on the sheep farm. The following parameters were determined: total plate count, coliform count, Staphylococcus aureus count, pH value, titrimetric acidity, and the amount of lactic acid. As our results indicate, the fermentation at temperatures of between 18-22°C reduces the number of undesirable micro-organisms due to the presence of lactic acid being produced by lactic-acid bacteria. During the fermentation at lower temperatures (below 18°C) the amount of lactic acid is insufficient, and the undesirable microorganisms can survive.

Keywords: sheep cheese; fermentation; ripening; inhibition; coliforms; Staphylococcus aureus; pH; lactic acid; titrimetric acidity (search for similar items in EconPapers)
Date: 2001
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DOI: 10.17221/6594-CJFS

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