Search Results (2)

Traditional and regional foods have been increasing in popularity among consumers in Poland for many years. The observed trend of searching for natural and authentic taste encourages many producers to craft products from raw milk, including Koryciński cheeses. The aim of this study was to assess the microbiological hazards resulting from the presence of pathogenic bacteria in Koryciński cheeses available in retail trade. The tests were carried out using accredited methods, including the detection of the presence of Salmonella spp., the enumeration of Listeria monocytogenes, the enumeration of coagulase-positive staphylococci, and the detection of staphylococcal enterotoxins in food when the number of coagulase-positive staphylococci in the sample exceeded the limit of 10⁵ cfu/g. The research material consisted of 45 Koryciński cheeses. The tests conducted revealed that Salmonella spp. was not detected in any of the examined cheeses. However, coagulase-positive staphylococci were present in 68.9% of the samples. In as many as 15 tested cheeses, the level of S. aureus contamination was above 10⁵ cfu/g; therefore, these samples were tested for the presence of staphylococcal enterotoxins. The presence of staphylococcal enterotoxins was found in one Koryciński cheese. In four cheeses, the number of L. monocytogenes exceeded the level of 10² cfu/g, the limit specified in Regulation 2073/2005 on microbiological criteria for foodstuffs. The obtained research results confirm the validity of monitoring the microbiological quality of Koryciński cheeses and the need to increase awareness of ensuring proper hygienic conditions of production, including the increased risk associated with unpasteurized milk products. Full article

As a regional product, Koryciński cheese is one of the most important cheeses in the Podlasie region of Poland. In this study, the influence of technological processes, such as ripening, on shaping the organoleptic characteristics of cheese was determined. Korycin-type cheeses are produced from cow’s milk according to traditional technology. The ripening process lasted 466 h at 5 °C, 10 °C, and 15 °C. The aging temperature had a decisive influence on the number of esters and organic acids formed, which were analyzed by gas chromatography–mass spectrometry (GC/MS). The organoleptic properties of the cheeses were also related to the ripening temperature. Full article