{"title":"马其顿白卤奶酪的微生物质量","authors":"B. Makarijoski","doi":"10.46763/japs23211069m","DOIUrl":null,"url":null,"abstract":"This scientific paper determined the microbiological quality of Macedonian white brined cheese. Four best variants of Macedonian white brined cheeses were analysed for their microbiological parameters. From pathogenic microflora the following parameters were examined: a total number of: Coliforms , E. coli , pathogenic staphylococci , Molds , Yeast, Listeria and Salmonella . From lactic acid bacteria the following parameters were examined: the total number of Lactococcus bacteria and the total number of Lactobacillus bacteria. In all examined cheese samples pathogenic bacteria were not detected. Lactococcus bacteria was dominant bacteria in all four cheese variants at the beginning of ripening period till day 20. After that and at the end of ripening period (60 day) the Lactobacillus bacteria were predominant.","PeriodicalId":197157,"journal":{"name":"Journal of Agriculture and Plant Sciences","volume":"11 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"MICROBIOLOGICAL QUALITY OF MACEDONIAN WHITE BRINED CHEESE\",\"authors\":\"B. Makarijoski\",\"doi\":\"10.46763/japs23211069m\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This scientific paper determined the microbiological quality of Macedonian white brined cheese. Four best variants of Macedonian white brined cheeses were analysed for their microbiological parameters. From pathogenic microflora the following parameters were examined: a total number of: Coliforms , E. coli , pathogenic staphylococci , Molds , Yeast, Listeria and Salmonella . From lactic acid bacteria the following parameters were examined: the total number of Lactococcus bacteria and the total number of Lactobacillus bacteria. In all examined cheese samples pathogenic bacteria were not detected. Lactococcus bacteria was dominant bacteria in all four cheese variants at the beginning of ripening period till day 20. After that and at the end of ripening period (60 day) the Lactobacillus bacteria were predominant.\",\"PeriodicalId\":197157,\"journal\":{\"name\":\"Journal of Agriculture and Plant Sciences\",\"volume\":\"11 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Agriculture and Plant Sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46763/japs23211069m\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agriculture and Plant Sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46763/japs23211069m","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
MICROBIOLOGICAL QUALITY OF MACEDONIAN WHITE BRINED CHEESE
This scientific paper determined the microbiological quality of Macedonian white brined cheese. Four best variants of Macedonian white brined cheeses were analysed for their microbiological parameters. From pathogenic microflora the following parameters were examined: a total number of: Coliforms , E. coli , pathogenic staphylococci , Molds , Yeast, Listeria and Salmonella . From lactic acid bacteria the following parameters were examined: the total number of Lactococcus bacteria and the total number of Lactobacillus bacteria. In all examined cheese samples pathogenic bacteria were not detected. Lactococcus bacteria was dominant bacteria in all four cheese variants at the beginning of ripening period till day 20. After that and at the end of ripening period (60 day) the Lactobacillus bacteria were predominant.
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