engleski

Changes in the microflora of Paski cheese, a traditional Croatian product

In many southern European countries cheeses are made ewe?s milk by farmers and shepherds on a small scale in the farmhouse or dairy using traditional methods. Paski cheese is the first Croatian ?protected denomination of origin? hard cheese produced on the island of Pag (central Adriatic sea) from raw or pasteurized ewe?s milk using natural milk culture or starter culture from unknown origin. Cheeses are made daily from mixed evening and morning milk. Paski cheese is salted and ripened for at least 3 months. The aim of this study was to investigate the dynamics of the microflora during Paski cheese ripening. Cheese samples were taken from different production phases: milk, curd milk before salting and cheese after 3, 30, 60 and 90 days. Thermophilic and mesophilic lactic acid bacteria (on MRS and M17 agar), presumptive Leuconostoc spp., Enterobacteriaceae, Micrococaccea, yeast, lipolytic and proteolytic microorganisms and total bacterial count were counted on agar plates. The highest number of lactic acid bateria was reached at day 30. Non significant differences between theromphilic and mesophilic lactic acid bacteria were observed. Non lypolitc microorganisms were detected during manufacturing. Yeast wre isolated during all the phases of production. During ripenig presumptive Leuconostoc spp. significantly increased and reach the highest number at 90 days. From the results obtaind in this study, it may be concluded that in Paski cheese, extensive microbial populations develop.This is only a preliminary research, that gave us a guideline result.

microflora; cheeese

nije evidentirano