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Microbial study of Casar de Cáceres cheese throughout ripening

Published online by Cambridge University Press:  01 June 2009

Blanca Poullet ,
Manuel Huertas ,
Antonio Sánchez ,
Pilar Cáceres  and
German Larriba
Blanca Poullet
Affiliation:
Departamento de Microbiología, Facultad de Ciencias, Universidad de Extremadura, Badajoz 06071, España
Manuel Huertas
Affiliation:
Departamento de Microbiología, Facultad de Ciencias, Universidad de Extremadura, Badajoz 06071, España
Antonio Sánchez
Affiliation:
Departamento de Microbiología, Facultad de Ciencias, Universidad de Extremadura, Badajoz 06071, España
Pilar Cáceres
Affiliation:
Departamento de Microbiología, Facultad de Ciencias, Universidad de Extremadura, Badajoz 06071, España
German Larriba
Affiliation:
Departamento de Microbiología, Facultad de Ciencias, Universidad de Extremadura, Badajoz 06071, España
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Summary

Six batches of Casar de Cáceres raw ewes' milk cheeses were examined throughout their ripening. Three were made in winter, the others in spring. The microbial counts in the interior of the cheeses were ∼1·5 log units higher in the winter cheeses for total viable counts, lactic streptococci and leuconostocs, and >2 log units higher for total enterobacteria, coliforms and faecal coliforms in the 60 d samples. Staphylococci were not detected after day 15 of maturation in spring cheeses, but reached 1 log unit at day 60 in the interior of winter cheeses. In the surface samples, differences in microbial counts were more marked. Values of some physicochemical indices, such as pH, % moisture content and % NaCl were also determined.

Type
Original Articles
Information
Journal of Dairy Research , Volume 58 , Issue 2 , May 1991 , pp. 231 - 238
Copyright
Copyright © Proprietors of Journal of Dairy Research 1991

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References

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