Microbiological Quality of Sour Milk Cheese Made From Raw Cow's Milk

Abstract

The microbiological safety of food products is one of the priority tasks of every country, the solution of which is directly aimed at protecting the health of the population. All over the world, this problem has become widespread due to the increase in the number of diseases that occur as a result of the consumption of poor-quality food. It is believed that dairy products that are made at home are better in terms of biological completeness and nutrition. However, manufacturers of these products do not always comply with veterinary, sanitary and hygienic requirements for their production. In this regard, whole cow's milk, sour milk cheese and other products are classified as a high risk category, and their production must be under constant veterinary and sanitary control. Taking this into account, improving the methods of microbiological control of sour-milk cheese, which comes for sale on agro-food markets, is relevant and will provide an opportunity to increase its safety. The aim of the work was to improve the veterinary and sanitary control of sour-milk cheese, which is delivered to agro-food markets, according to microbiological indicators. The research was conducted using standard microbiological, physicochemical and organoleptic methods. According to the results of the study, it was established that the normal microflora of sour-milk cheese made from whole cow's milk is represented by lactic acid microorganisms and enterococci (E. faecalis species dominates among enterococci). It was also found that the quantitative content of bacteria of the genus Enterococcus in raw sour milk made from whole cow's milk, which is delivered to the agro-food markets, is a more stable indicator compared to the titer of coliform bacteria and objectively characterizes the sanitary conditions of its production, transportation and sale. In order to increase the safety and quality of sour-milk cheese, which is delivered to agro-food markets, it is necessary to examine it for the content of enterococci. The use of these indicators allows you to take appropriate corrective actions, which will increase the safety of sour-milk cheese.