Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics.

Autor: Mladenović KG; Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijica bb, 34000 Kragujevac, Serbia., Grujović MŽ; Department of Science, Institute for Information Technologies, University of Kragujevac, Jovana Cvijica bb, 34000 Kragujevac, Serbia., Kocić-Tanackov SD; Faculty of Technology, University in Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia., Bulut S; Faculty of Technology, University in Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia., Iličić M; Faculty of Technology, University in Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia., Degenek J; Faculty of Technology, University in Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia., Semedo-Lemsaddek T; CIISA-Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal.
Jazyk: angličtina
Zdroj: Microorganisms [Microorganisms] 2021 Dec 31; Vol. 10 (1). Date of Electronic Publication: 2021 Dec 31.
DOI: 10.3390/microorganisms10010090
Abstrakt: This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of Enterobacteriaceae and fungi was estimated on milk and cheese samples, and a sensory panel evaluated the products' features and acceptability during ripening. The results show that the cheese under study belongs to the acid full-fat cheese group. A consumer panel attributed high scores to the goat cheese, until the 21st day of ripening. After this period, the overall features altered significantly, including augmented bitterness, odor intensification and the development of molds on the surface. The presence of fungi, associated with Enterobacteriaceae, suggests that the hygiene of the production processes needs to be improved. Regarding microbial safety, the detection of putative pathogens and antibiotic resistances recommend an active surveillance of traditional foods to avoid foodborne infections and/or the dissemination of resistant microorganisms along the food chain.
Databáze: MEDLINE