TITLE OF MANUSCRIPT IMPORTANT GROUPS OF MICROORGANISMS IN RAW GOAT MILK AND FRESH GOAT CHEESES DETERMINED DURING LACTATION

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April – May, 2013, vol. 2, no. 5
pages: 2314-2317
Article type: Microbiology of Microbiology
Abstract: The total counts of microorganisms, coliform bacteria, psychrotrophic microorganisms, lactic acid bacteria, enterococci and many others are ranked among the important groups of microorganisms affecting the quality of milk and cheese. In the samples of raw goat milk (farms breeding I and II) collected within 24 h (morning milking - a, afternoon milking - b) and fresh goat cheese, these groups of microorganisms were determined by standard methods: the total counts of microorganisms (TCM), lactic acid bacteria, coliform bacteria, psychrotrophic microorganisms and enterococci. In cheeses, there was also carried out the determination of yeasts and moulds. After the cultivation, colonies from Petri dishes were counted and the result was expressed in CFU/ml, g. Samples of raw goat milk (except farm II 27.3.) corresponded the requirement of a given legislative act. However, it contained a higher number of coliform and psychrotrophic microorganisms than the stated recommendations. Microbiological analysis showed relatively high numbers of adverse coliform bacteria (up to 1.2 x 107 CFU/g) in all cheeses. Counts of psychrotrophic microorganisms were relatively high as well, they moved between of 103 – 108 CFU/g.

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