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Pregled bibliografske jedinice broj: 804633

Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks


Frece, Jadranka; Vrdoljak, Marija; Filipčić, Mija; Jelić, Marko; Čanak, Iva; Jakopović, Željko; Pleadin, Jelka; Gobin, Ivana; Landeka Dragičević, Tibela; Markov, Ksenija
Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks // Food Technology and Biotechnology, 54 (2016), 2; 129-134 doi:10.17113/ftb.54.02.16.4418 (međunarodna recenzija, članak, znanstveni)


Naslov
Microbiological quality and variability of natural microbiota in Croatian cheese maturing in lambskin sacks

Autori
Frece, Jadranka ; Vrdoljak, Marija ; Filipčić, Mija ; Jelić, Marko ; Čanak, Iva ; Jakopović, Željko ; Pleadin, Jelka ; Gobin, Ivana ; Landeka Dragičević, Tibela ; Markov, Ksenija

Izvornik
Food Technology and Biotechnology (1330-9862) 54 (2016), 2; 129-134

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Cheese in lambskin sack; cow’s milk; sheep’s milk; microbiological quality; natural microbiota; pathogens

Sažetak
As in the traditional production of cheese in lambskin sacks raw cow’s or sheep’s milk is mostly used, the purpose of this study is to see how the production affects the microbiological quality of the cheese. To do that, we tested 39 samples of raw cow’s and sheep’s milk, curd, ripened cheese (15, 30 and 45 days) and lambskin sacks for native microbial population. Two-thirds of the milk, curd and cheese samples had higher counts of staphylococci and enterobacteria than permitted by regulations. Not a single sample had Salmonella and Listeria monocytogenes, but we did find Escherichia coli in sheep’s milk and cheese and yeast and mould in both types of milk and cheese. Staphylococcus xylosus prevailed in lambskin sacks. Despite the high incidence of S. aureus, even in the final product, staphylococcal enterotoxin was detected in only two sheep’s cheese samples. Among the lactic acid bacteria, Lactococcus lactis and Lactobacillus paracasei prevailed in cow’s cheese, whereas Leuconostoc mesenteroides and Lactobacillus plantarum prevailed in sheep’s cheese. In the lambskin sacks Leuconostoc mesenteroides and Lactobacillus plantarum prevailed. Our findings give an important insight into the fermentation and microbial ecology of the cheese in lambskin sacks.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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