Premium
A survey of the microbiological quality of S harri, a hard mountain cheese from K osovo
Author(s) -
Rysha Agim,
Markov Ksenija,
Frece Jadranka,
Čvek Domagoj,
Delaš Frane
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12080
Subject(s) - food science , salmonella , brine , food hygiene , raw milk , ripening , coagulase , enterotoxin , hygiene , chemistry , biology , food safety , staphylococcus , bacteria , medicine , staphylococcus aureus , escherichia coli , genetics , organic chemistry , pathology , biochemistry , gene
The microbiological quality of a hard mountain unpasteurised sheep cheese from three randomly selected manufacturing locations in Kosovo was investigated. Forty‐eight samples of row milk, coagulum, 8–10 days ripening cheese and of ready to eat cheese (45‐days in brine) were tested. Seventy‐five per cent of raw milk samples failed to comply with EU regulation 853/2004. All of coagulum and ripened cheese failed to comply with EU regulation 2073/2005 on process hygiene criteria. Despite the high incidence of coagulase‐positive staphylococci even in the final product [>10 5 colony‐forming units (cfu)/g], Staphylococcal enterotoxin was detected in none of the samples and no samples were positive for L isteria monocytogenes and Salmonella enteritidis .