Effects of curd heating with or without previous milk pasteurisation on the microbiological quality and safety of craft‐made ‘Pasta Filata’ Kashkaval cheese curds

An empirical ‘Pasta Filata’ process used for traditional Kashkaval cheese manufacture from raw ewes’ milk improved the hygiene of fresh curd. Coagulase‐positive (RPF+) staphylococci and coliforms declined by 2.4 and 4.5 log units, respectively, and Listeria contamination was minimised. Before Pasta...

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Bibliographic Details
Published in:International journal of dairy technology 2019-08, Vol.72 (3), p.447-455
Main Authors: Samelis, John, Kakouri, Athanasia, Kondyli, Efthymia, Pappa, Eleni C
Format: Article
Language:English
Subjects:
Cheese
Coagulase
Coliforms
Contamination
Curd
Dairy products
Enterococci
Food contamination
Food processing industry
Hygiene
Kashkaval cheese
Lactic acid
Lactic acid bacteria
Lactococcus lactis
Listeria
Microorganisms
Milk
Pasta Filata
Pasteurised milk
Pasteurization
Pathogenic staphylococci
Raw milk
Safety
Starters
Yogurt
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Summary:An empirical ‘Pasta Filata’ process used for traditional Kashkaval cheese manufacture from raw ewes’ milk improved the hygiene of fresh curd. Coagulase‐positive (RPF+) staphylococci and coliforms declined by 2.4 and 4.5 log units, respectively, and Listeria contamination was minimised. Before Pasta Filata, RPF+ staphylococci exceeded the 5‐log threshold level specified in EC Regulation 1441/2007 in raw milk curds despite the prevalence of indigenous mesophilic lactic acid bacteria. Pasta Filata favoured enterococci in raw milk curds. Pasteurisation enhanced prevalence of Streptococcus thermophilus and Lactococcus lactis starters and microbial quality and safety of pasteurised milk curds before and particularly after Pasta Filata.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12601