Microbiological quality of smear-ripened cheeses stored in different temperature regimes

Normal 0 false false false CS JA X-NONE The purpose of this work was to study smear-ripened cheese, especially its microbiolog ical quality. Samples were stored in different temperature conditions. The first group (A) of samples was stored in a refrigerator at 6 °C. The second group (B) of samples was stored at 6 °C for 21 days, next at -18 °C for 7 days and 7 days at 6 °C. The third group (C) of samples was stored at 6 °C before the date of minimum durability, next 7 weeks at -18 °C and after that at 6 °C for 7 days. I have observed lactic acid bacteria, Brevibacterium linens , coliforms, psychrotrophic organisms, Escherichia coli , moulds, and yeast. The number of Brevibacterium linens was higher ( p 0.05) in the numbers of LAB, coliforms, E. coli , moulds and yeast, neither at the end of the DMD nor at storage for 49 or 91 days, respectively. Normal 0 21 false false false SK X-NONE X-NONE Normal 0 21 false false false CS JA TH