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Microbiological quality and composition of two types of Spanish sheep's milk cheeses (Manchego and Burgos varieties)

Published online by Cambridge University Press:  01 June 2009

María Camino García ,
Andrés Otero ,
María Luisa García  and
Benito Moreno
María Camino García
Affiliation:
Department of Food Hygiene and Food Microbiology, Veterinary Faculty, University of León, 24007-León, Spain
Andrés Otero
Affiliation:
Department of Food Hygiene and Food Microbiology, Veterinary Faculty, University of León, 24007-León, Spain
María Luisa García
Affiliation:
Department of Food Hygiene and Food Microbiology, Veterinary Faculty, University of León, 24007-León, Spain
Benito Moreno
Affiliation:
Department of Food Hygiene and Food Microbiology, Veterinary Faculty, University of León, 24007-León, Spain
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Summary

Thirty six samples of Manchego and 36 of Burgos cheese from retail outlets were examined. The mean log microbiological counts/g in Manchego cheese were 2·6 coliforms, 3·76 enterococci, 7·07 lactic acid bacteria, 8·02 mesophiles, 3·84 psychrotrophs 4·47 yeasts and moulds and 4·11 staphylococci, and in Burgos cheese were 7·17, 3·45, 7·25, 8·89, 8·18, 5·09 and 5·12 respectively. Coagulase-positive staphylococci were detected only in three samples of Manchego cheese, one of these isolates producing enterotoxin A. Staphylococcal thermonuclease was detected in eight samples of Manchego and 12 of Burgos cheese, the mean values of enzyme detected being 0·29 and 0·32 ng/g cheese respectively. Staphylococcal enterotoxins were not detected in any of the cheeses tested. Possible relationships between microbial counts and physicochemical characteristics were investigated by regression analysis.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 4 , November 1987 , pp. 551 - 557
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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