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Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

Institute of Food Sciences and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, SK-812 37 Bratislava, Slovakia
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Academic Editor: Francisco Artés-Hernández
Appl. Sci. 2021, 11(6), 2680; https://doi.org/10.3390/app11062680
Received: 9 February 2021 / Revised: 4 March 2021 / Accepted: 12 March 2021 / Published: 17 March 2021
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. View Full-Text
Keywords: raw milk stretched cheeses; lactic acid bacteria; coliform bacteria; Escherichia coli; Staphylococcus aureus; yeasts and molds raw milk stretched cheeses; lactic acid bacteria; coliform bacteria; Escherichia coli; Staphylococcus aureus; yeasts and molds
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MDPI and ACS Style

Lehotová, V.; Antálková, V.; Medveďová, A.; Valík, Ľ. Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture. Appl. Sci. 2021, 11, 2680. https://doi.org/10.3390/app11062680

AMA Style

Lehotová V, Antálková V, Medveďová A, Valík Ľ. Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture. Applied Sciences. 2021; 11(6):2680. https://doi.org/10.3390/app11062680

Chicago/Turabian Style

Lehotová, Veronika, Veronika Antálková, Alžbeta Medveďová, and Ľubomír Valík. 2021. "Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture" Applied Sciences 11, no. 6: 2680. https://doi.org/10.3390/app11062680

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