Related Experiment Videos
[Microbiological studies of brynza cheese]
Veterinarno-Meditsinski Nauki
|January 1, 1979
Summary
Microbial populations in pitcher-aged cheese initially increase, then decrease during ripening and storage. Coliform bacteria diminish throughout, while yeasts and fungi increase during ripening.
Area of Science:
- Food microbiology
- Dairy science
- Fermentation technology
Context:
- Traditional cheese production methods utilizing pitchers (earthen jugs) are common in certain regions.
- Understanding microbial dynamics during ripening and storage is crucial for cheese quality and safety.
- Previous research has not extensively detailed microflora changes in pitcher-aged cheese.
Purpose:
- To investigate the dynamic changes in the microflora of cheese produced in pitchers during a 45-day ripening period and subsequent 4-month storage.
- To quantify the population shifts of total microorganisms, lactic acid bacteria, coliforms, yeasts, and fungi.
- To correlate microbial changes with the ripening and storage phases.
Summary:
- Total microbial counts and lactic acid bacteria initially increase during pitcher cheese ripening, then decline by the end of storage.
- Coliform bacteria populations progressively decrease during ripening and storage, disappearing by the end of ripening or within the first month of storage, depending on the curd type.
- Yeasts increase during ripening, while their numbers fluctuate during storage. Fungi are introduced during ripening and increase as ripening progresses.
Impact:
- Provides insights into the microbial ecology of traditionally produced pitcher cheese.
- Informs potential strategies for controlling microbial spoilage and enhancing desirable microflora for improved cheese characteristics.
- Contributes to the scientific understanding of fermentation processes in artisanal dairy products.