GROWTH DYNAMIC OF EWES’ LUMP CHEESE MICROFLORA

Article English OPEN
Anna Hudecová ; Denisa Liptáková ; Ľubomír Valík ; Alžbeta Medveďová (2010)
  • Publisher: HACCP Consulting
  • Journal: Potravinarstvo (issn: 1338-0230, eissn: 1337-0960)
  • Related identifiers: doi: 10.5219/52
  • Subject: Staphylococcus aureus, Escherichia coli, ewes’ lump cheese, lactic acid bacteria, predictive microbiology | Nutrition. Foods and food supply | TX341-641

<div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 209.15pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><table style="height: 287px;" border="0" cellspacing="0" cellpadding="0" width="664" align="left"><tbody><tr><td style="padding-top: 3.1pt; padding-right: 0cm; padding-bottom: 3.1pt; padding-left: 0cm;" height="287" align="left" valign="top"><div style="mso-element: para-border-div; border: none; border-bottom: solid windowtext 2.25pt; padding: 0cm 0cm 1.0pt 0cm;"><p class="MsoBodyTextIndent2" style="margin-left: 0cm; text-align: justify; line-height: normal; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 209.15pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;">The preparation of ewes&rsquo; lump cheese has been known in Slovakia for a long time. It is made from raw or pasteurized ewes&rsquo; milk, especially due to the activity of lactic acid bacteria. The encouragement of the acidification process by the starters is profitable to use with the respect to the quality of the product. In our study we focused on the growth analysis of <em style="mso-bidi-font-style: normal;">Staphylococcus aureus</em> and <em style="mso-bidi-font-style: normal;">Escherichia coli</em> in ewes&rsquo; cheeses prepared in laboratory conditions with or without addition of starter culture from raw or heat treated milk. According to our experimental data, the addition of the lactic acid bacteria culture and the following pH decrease on the levels lower than 5.0 for 1 to 2 days were able to inhibit the growth of S. aureus and <em style="mso-bidi-font-style: normal;">E. coli</em> on concentrations lower than 104 CFU/g required by European Union legislation. The growth data found in this work may provide the information for food technologists and microbiologists to get the studied organisms under the control.</span></p><p class="MsoBodyTextIndent2" style="margin-left: 0cm; text-align: justify; line-height: normal; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 209.15pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;">&nbsp;</p><p class="MsoBodyTextIndent2" style="margin-left: 0cm; text-align: justify; line-height: normal; border: none; mso-border-bottom-alt: solid windowtext 2.25pt; padding: 0cm; mso-padding-alt: 0cm 0cm 1.0pt 0cm; mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 209.15pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: around; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: 10.0pt; mso-bidi-font-weight: bold;"><span style="font-size: 12px;"><strong>doi:10.5219/52</strong></span></span></p></div></td></tr></tbody></table></div>
Share - Bookmark