Research on the Progress of Microbiological Parametres During the Maturation of Two Kinds of Semi-Hard Cheese

  • Mirela Jimborean Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca
  • Dorin Tibulca Faculty of Food Science and Technology University of Agricultural Sciences and Veterinary Medicine, 3-5 Manastur St., 400372 Cluj-Napoca

Abstract

The microbiological analysis is being done since the moment of production until the end of maturation of two kinds of semi-hard cheese (Olanda and Moeciu).

It was identified the total number of germs using the horizontal method for the list of micro-organisms; for the numbering of yeasts and moulds it was used the technique of countering at 25 degrees Celsius; for the detection of coli form bacteria was used the number’s method most probably at 30 degrees Celsius; to establish the number of Escherichia coli was used the technique of the probable number; for the numbering of the coagulum-positive staphylococcus the standard stipulates the numbering of the colonies obtained on a solid environment (the environment Baird-Baker), after the aerobic incubation  at 35 degrees Celsius or 37 degrees Celsius.

References

BÄ‚RZOI, D. and APOSTU, S., 2002, Microbiology of food, Ed. Risoprint, Cluj-Napoca;

BINTSIS, T. and PAPADEMAS, P., 2002, Microbiological quality of white-brined cheese: a review, Int. Journal of Dairy Technology, vol. 55, No 3, p. 113 – 119;

DAN VALENTINA, 2000, Microbiology of food, vol. II, Ed. Alma, Galaţi;

*** Regulation no. 1441/2007

Published
2014-05-20