| Autor: |
Eleni C. Pappa, Thomas G. Bontinis, John Samelis, Kyriaki Sotirakoglou |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
|
| Zdroj: |
Fermentation, Vol 8, Iss 1, p 20 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2311-5637 |
| DOI: |
10.3390/fermentation8010020 |
| Popis: |
Traditional hard Xinotyri cheese was manufactured using raw or pasteurized goat milk, without starter cultures, and the changes in microbiological and biochemical characteristics were studied during ripening and storage. Mesophilic lactic acid bacteria (LAB) predominated (>8.5 log CFU/g) in freshly fermented Xinotyri cheeses (pH 4.5–4.6), regardless of milk pasteurization. Enterobacteria, pseudomonads and staphylococci were suppressed below 6 and 4–5 log CFU/g in fresh cheeses from raw and pasteurized milk, respectively. Salmonella and Listeria spp. were absent in 25 g cheese samples. Coagulase-positive staphylococci exceeded the 5-log safety threshold in fresh raw milk cheeses, which also had 10-fold higher levels of enterococci than pasteurized milk cheeses. Non-LAB groups declined |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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