Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

• Published in: Applied sciences 2021-03, Vol.11 (6), p.2680
• Main Authors: Lehotová, Veronika, Antálková, Veronika, Medveďová, Alžbeta, Valík, Ľubomír
• Format: Article
• Language: English
• Subjects: Bacteria; Cheese; Coagulation; coliform bacteria; Coliforms; Cooking; Curd; Dairy products; E coli; Escherichia coli; Heat; Inactivation; Laboratories; lactic acid bacteria; Lactobacilli; Microbiological analysis; Microbiota; Microorganisms; Milk; Mold; raw milk stretched cheeses; Ripening; Software; Staphylococcus aureus; Statistical analysis; Yeast; Yeasts; yeasts and molds
• ISSN: 2076-3417; 2076-3417
• DOI: 10.3390/app11062680

To evaluate the behavior of the relevant microbial populations during stretched cheese production, quantitative microbiological analysis was performed during the critical steps of the preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log CFU/g of presumptive lactococci counts, 4.06 ± 0.61 of lactobacilli, 1.53 ± 0.57 log CFU/g of coliforms, 2.42 ± 0.67 log CFU/g of Escherichia coli, 1.53 ± 0.75 log CFU/g of yeasts and molds, and 0.99 ± 0.27 log CFU/g of presumptive Staphylococcus aureus, from the early stage of milk coagulation until curd ripening (0–24 h). The following steaming/stretching process caused reductions in viable counts with the most significant inactivation effect on coliform bacteria, including E. coli (−4.0 ± 1.0 log CFU/g). Total viable counts and yeasts and molds showed 2 and almost 3 log reduction (−2.2 ± 1.1 log CFU/g and −2.6 ± 0.9 log CFU/g), respectively. The lowest decreases in presumptive S. aureus counts were estimated at the level of −1.50 ± 0.64 log CFU/g. The counts of yeasts and molds showed the best indicatory function during the entire storage period of vacuum-packaged cheeses at 6 °C.