Quality of the Brine

Microbiological Quality of Domiati Cheese and the Influence of Probiotics on the Behavior of Staphylococcus aureus and Escherichia coli O157:H7 in Domiati Cheese

“…According to the Egyptian Standards (), coliform count of domiati cheese should not exceed 10 cfu/g, 35 (70%) samples were found to be highly contaminated with coliforms over this limit. High levels of coliforms in cheese may sometimes give rise to early blowing or gassing of the product, which is characterized by large gas holes and a spongy texture of the cheese that generally occurs 1–2 days after it was manufactured (Bintsis ).…”

Influence of probiotic (Lactobacillus acidophilusNCFM,L. paracaseiLPC37, andL. rhamnosusHN001) strains on starter cultures and secondary microflora in Swiss- and Dutch-type cheeses

“…The microbiological quality of raw milk is one of the key determinant of the quality of ripened cheese. The counts of secondary microflora, including technologically harmful microorganisms ( Enterococcus sp., coliform bacteria, yeasts, molds, anaerobic sulfite‐reducing bacteria Clostridium perfringens , and butyric acid bacteria), may increase during cheese ripening, in particular in cheeses that had been salted in a brine bath (Bintsis, ). Milk and ingredients of low microbiological quality, used in the production, can contribute to cheese defects consequence of proliferation of: psychrotrophic bacteria, coliform bacteria, Enterococcus sp., yeasts and molds, and Clostridium sp.…”

“…strains on technologically harmful microflora in cheeses. The protective (antibacterial) effect of bacteria depends on the type of cheese, temperature of ripening and storage, and the applied strain.sp., coliform bacteria, yeasts, molds, anaerobic sulfite-reducing bacteria Clostridium perfringens, and butyric acid bacteria), may increase during cheese ripening, in particular in cheeses that had been salted in a brine bath (Bintsis, 2006). Milk and ingredients of low microbiological quality, used in the production, can contribute to cheese defects consequence…”

Effect of supplementation of brine with calcium on the Feta cheese ripening

“…After moulding and draining, fresh cheeses are put into brines with 18–22% (w/w) salt concentration for several hours depending on their size and shape, their gross physicochemical composition and the desired salt‐in‐moisture content of the final product. Guinee (), Guinee and Sheehan (), and Bintsis () have reviewed the mechanisms and exchange phenomena taking place during this type of salting. In general, the difference between the osmotic pressure of the brine and cheese soluble phase is the driving force for the diffusion of salt into cheese mass accompanied by moisture removal from cheese mass until equilibration is achieved.…”

“…Information about Feta brine is limited, despite the fact that it is the ripening environment of this type of cheeses for a rather long period of time. Water‐soluble molecules, inorganic components and micro‐organisms are exchanged between cheese mass and brine, during the first stages of ripening (Bintsis ). Findings about the microflora of the brines of white brined cheeses are included in the review article of Bintsis and Papademas ().…”