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Titolo:
Microbiological changes during ripening in two Irish smear-ripened, farmhouse cheeses produced from raw milk
Autore:
Maher, MM; Murphy, PM;
Indirizzi:
TEAGASC, Dairy Prod Res Ctr, Fermoy, Cork, Ireland TEAGASC Fermoy Cork Ireland C, Dairy Prod Res Ctr, Fermoy, Cork, Ireland
Titolo Testata:
IRISH JOURNAL OF AGRICULTURAL AND FOOD RESEARCH
fascicolo: 1, volume: 39, anno: 2000,
pagine: 107 - 121
SICI:
0791-6833(200006)39:1<107:MCDRIT>2.0.ZU;2-N
Fonte:
ISI
Lingua:
ENG
Soggetto:
STAPHYLOCOCCUS-AUREUS; BREVIBACTERIUM LINENS; CORYNEFORM BACTERIA; SOFT CHEESE; LISTERIA; MICROFLORA; IDENTIFICATION; MANUFACTURE;
Keywords:
cheese microbiology; raw-milk cheese; smear-ripened cheese;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
34
Recensione:
Indirizzi per estratti:
Indirizzo: Murphy, PM TEAGASC, Dairy Prod Res Ctr, Fermoy, Cork, Ireland TEAGASC Fermoy Cork Ireland od Res Ctr, Fermoy, Cork, Ireland
Citazione:
M.M. Maher e P.M. Murphy, "Microbiological changes during ripening in two Irish smear-ripened, farmhouse cheeses produced from raw milk", IRISH J A F, 39(1), 2000, pp. 107-121

Abstract

The microbiological and chemical composition of three batches of two different smear-ripened cheeses, made from raw milk, were examined during 42 days of ripening. The pH of the rind increased rapidly from 5.0 to 6.7 in 42 days compared to a more gradual increase from 4.7 to 5.4 in the core. Considerable differences were observed between the microbial populations of the core and of the rind during ripening. The number of coliforms, E. coli and Staphylococcus aureus, initially present in the core of both cheeses ex-brine were < 10(3) colony forming units (cfu) per g, and declined to undetectable levels at the conclusion of ripening. Pn contrast, enterococci in the core of both cheeses (initial levels 10(5) cfu/g), either remained static or showed a slight decrease throughout ripening while lactococci declined slightly from 10(8) to 10(6) cfu/g and the numbers of lactobacilli increased from initial levels of 10(5) to 10(8) cfu/g after 42 days of ripening. The number of coliforms, and enterococci on the rind of both cheeses increased during the ripening while that of Staphylococcus aureus remained constant in the case of one cheese and increased on the rind of the other cheese. The numbers of E. coli declined to undetectable levels on the rind of one cheeseand remained relatively constant at 10(4) cfu/g on the rind of the other cheese. These results indicate that conditions on the rind provide a suitable environment for the growth and/or survival of undesirable bacteria in these varieties of soft cheeses.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 10/07/20 alle ore 17:12:30