Mikrobiološka kakvoća livanjskog sira

Abstract

This study aimed to assess the microbi- ological quality of Livno cheese and milk as its raw material. It also investigated potential differences in microorganism presence and quantity between milk and cheese to under- stand the impact of milk processing on micro- biological quality. A total of 15 raw milk and 15 Livno ripened cheese samples were ana- lysed for the presence of Salmonella spp. and Listeria monocytogenes. Detection and quan- tification were performed for the following microorganisms: coagulase-positive staphy- lococci, aerobic mesophilic bacteria (for milk samples), E. coli, Enterobacteriaceae, sulfite-re- ducing clostridia (for cheese samples), yeasts and moulds. Salmonella spp. was not detected in any of the samples. Microbiological analy- sis of milk revealed varying levels of aerobic mesophilic bacteria, E. coli, Enterobacteriaceae, yeasts, moulds, and L. monocytogenes. Coagu- lase-positive staphylococci were detected in only two of 15 raw milk samples. In 15 Livno cheese samples, all tested microorganisms were below detectable levels except for E. coli (found in two samples) and Enterobacteriaceae (found in three samples). Statistical tests indi- cated significant differences in microbial pres- ence and quantity between milk and cheese, except for coagulase-positive staphylococci. Given the importance of cheese microbiology for food safety and consumer health, this re- search provides valuable insights into the pro- duction and quality control of this traditional Bosnian cheese.