Microbiological changes in Lighvan cheese throughout its manufacture and ripening

Abstract

The aim of this research was to monitor the microbiological changes throughout the manufacture and ripening of Lighvan cheese. In summer 2009, ten independent batches of cheese were manufactured by experienced workers without any intervention by the researcher. Duplicate samples of raw milk, coagulum and 0, 15, 30, 60 and 90 days old cheese were analyzed. The main groups, such as mesophilic Lactococci, thermophilic Lactococci, mesophilic Lactobacilli, thermophilic Lactobacilli, Enterococci, and the total aerobic count reached its highest levels during the first 15 days and then declined approximately 2 to 3 log units until the end of ripening. The number of coliforms, Micrococci, and Staphylococcus increased at early phases of manufacturing and at the end of the manufacturing and ripening phase they showed a falling trend. The number of yeasts throughout this phase decreased at the rate of 3 log units. Generally, we may claim that in ripening Lighvan cheese a large number of different microbes were involved and its hygienic matters call for more attention.

Microbial Profile of Gouda Cheese During Ripening in Two Independent Chambers – a Short Report

“…The NSLAB are usually unique to specifi c cheese varieties. The NSLAB generally do not grow well in milk [Cogan et al, 2007;Briggiler-Marco et al, 2007] and therefore do not contribute to acid production, however, they are able to grow during ripening of cheese [Agarwal et al, 2006;Veljovic et al, 2007;Kongo et al, 2009;Ciprovica & Mikelsone, 2011;Barakat et al, 2011;Mirzaei, 2011]. An increasing trend in the counts of NSLAB is typical in most cheeses.…”

Behaviour of Listeria monocytogenes in Lighvan cheese following artificial contamination during making, ripening and storage in different conditions

“…If the raw milk used for Lighvan cheese production was contaminated with L. monocytogenes , this might lead to an outbreak of listeriosis in anyone consuming these cheeses. However, storage in high salt water (12%) and long‐term maintenance (3–4 months) of this cheese before delivering to the consumers may partly counteract this risk (Mirzaei ; Lavasani et al . ).…”

“…). Annually, nearly 4000 tons of Lighvan cheese are manufactured using traditional methods (Mirzaei ). Lighvan cheese is consumed after ripening in brine for a period ranging from 3 to 4 months.…”

“…It is an enzyme-coagulated cheese, produced originally by lamb rennet without the addition of any selected or natural starter culture (Lavasani et al 2012a). Annually, nearly 4000 tons of Lighvan cheese are manufactured using traditional methods (Mirzaei 2011). Lighvan cheese is consumed after ripening in brine for a period ranging from 3 to 4 months.…”

Lipolysis profile of some non-European raw milk cheese varieties: a review

“…Then the curd was cut into slices and dry-salted on its surface with coarse-grained salt. Finally, the product is put into tins, covered with brined and ripened in natural cells for 2-8 months where the stable temperature and humidity contribute to the formation of the optimal ripening conditions (Mirzaei, 2011). As Lighvan cheese is made from raw milk, lipolysis plays an important role on its flavour formation (Aminifar and Emam-Djomeh, 2014).…”