Open AccessSafety and quality assessment of cheeses with mold
Author(s) -
S. G. Dolganova,
А. Б. Будаева,
Т. L. Khundanova,
O. A. Gomboeva,
А. Д. Цыбикжапов
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/548/8/082025
Subject(s) - mold , organoleptic , food science , population , quality (philosophy) , mathematics , environmental science , chemistry , biology , physics , botany , quantum mechanics , demography , sociology
In many Russian regions, increased cheese production has allowed to satisfy the population needs. Cheeses made with the participation of mold fungi are very popular. In violation of technological regimes, sanitary - hygienic conditions of production, storage, various types of cheese defects arise. The aim of this work is to assess the quality and safety of cheeses with mold according to physicochemical and microbiological indicators. Six samples of mold cheese from various manufacturers were examined according to standard methods. The mass fraction of moisture and active acidity in the investigated samples of cheese with mold were within the specified values in the regulatory documentation. Mass fraction of fat in terms of dry substance in two samples below the stated. In terms of quality and safety, among the six samples of cheese with mold, been sold in the Irkutsk distribution network, were detected Escherichia coli Bacteria and Listeria groups, therefore all do not correspond the requirements. We believe that it is necessary to include in-state standard 32263-2013 requirements for organoleptic and physicochemical indicators for cheeses with the development of molds. The pH limits for such cheeses are set from 4.0 to 7.0, since this indicator, in general, is involved in the formation of the quality and safety of this product.