Open AccessMicrobiological Researches of the Curd and the Pressed Cheese from Cow’s Milk During Processing
Author(s) -
Dorin Țibulcă,
Mirela Jimborean,
Claudiu Dan Sălăgean,
Ștefania Gheorghe
Publication year - 2011
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:6598
Subject(s) - scalding , pasteurization , food science , farmer cheese , ripening , cheesemaking , mathematics , chemistry , milk products
The main purpose of these researches is to study the variation of microbiological parameters in curd processing in cheeses with scalded paste. The pressed cheeses are obtained by scalding the ripening curd at 72-74 ° C for 50-60 sec. [2, 3]. The temperatures used for milk pasteurization and for curd scalding reduce contamination of milk and curd used in pressed cheese manufacturing. The further evolution of these microorganisms during the pressed cheese ripening is quite interesting.
Microbiological analysis of cheeses is an important step in controlling cheeses production in order to assure quality, reproducibility and brand identity [2].