Study on the prevalence of lipolytic yeasts and moulds in raw cow milk and white brined cheese

Chipilev, N.; Daskalov, H.; Stoyanchev, T.

doi:10.15547/bjvm.866

Cited by 10 publications

(4 citation statements)

References 19 publications

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“…According to Chipilev et al (2016), which analyzed white brined cheeses from Bulgarian dairies, produced with heat treated cow milk and vacuum packaged after a ripening period of 45 days, concluded that more than 63% of cheese samples were contaminated with yeast in total counts of 10 2 to 10 6 cfu/g. The present study did not detect the presence of coliform bacteria, coagulase-positive staphylococci, and listeria monocytogenesis.…”

Section: Resultsmentioning

confidence: 99%

Quality characteristics of white brined cheese produced from goat milk with different somatic cell count

Balabanova

Ivanova

2021

Ann.UDJG.FoodTechnology

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This experimental work aimed to investigate the quality characteristics of white brined cheese during ripening, produced from goat milk with different somatic cell count: I group – with low somatic cell content (CL) with about 1 200 000 cells/ml; II group – with high somatic cell content (CH) with about 1 750 000 cells/ml and III group – with medium somatic cell content (CM) with about 1 600 000 cell/ml (CM). Chemical, microbiological, and sensorial evaluations were performed on the 1 st and 45th day of cheese ripening. The obtained results showed that the differences in the composition of goat milk during the different stages of lactation as well as the level of somatic cell count had a significant effect (p < 0.05) on the chemical composition of the cheese samples. It was established that the total lactic acid bacteria count in the experimental samples decreased from 8.2 to 7.9 log cfu/g for CL and CM and to 7.5 log cfu/g for CH at the end of the ripening period respectively. It was found that the psychrotrophic microorganisms and total yeast and molds decreased during the ripening period. The sensorial evaluation demonstrated a higher score for CL and CM samples in comparison with the CH sample.

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Section: Resultsmentioning

confidence: 99%

Quality characteristics of white brined cheese produced from goat milk with different somatic cell count

Balabanova

Ivanova

2021

Ann.UDJG.FoodTechnology

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“…Since yeasts and moulds can cause alterations in sensory parameters of dairy products their presence is undesirable [12]. The appearance of yeasts in some acidified dairy products in high numbers may be caused by their ability to grow in low water activities (aw) and low temperatures, and ability to tolerate low pH and high salt concentrations [13].…”

Section: Discussionmentioning

confidence: 99%

Microbiological aspects of the traditional Travnik/Vlašić cheese manufactured in Bosnia and Herzegovina

Sakić-Dizdarević

Dizdarević²,

Kasumović³

et al. 2023

J Infect Dev Ctries

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The microbiological aspects of traditional Travnik/Vlašić cheese was investigated. The cheese was made traditionally, from raw sheep milk at three small farms (A, B, C) on Mountain Vlašić. The microbiological quality of the cheese was examined during three stages of ripening (5, 30, 60 days) and followed during three seasons (3 years). Twenty-seven samples of cheese were collected and analyzed for the aerobic mesophilic count, yeasts and molds, coliforms and microorganisms from the group Staphylococcus spp. Average values determined for the number of investigated groups of microorganisms of all cheese samples throughout three different stages, seasons, and small farms were: aerobic mesophilic bacteria 8.03 log10 cfu·g-1, yeasts and molds 3.63 log10 cfu·g-1, coliforms 5.16 log10 cfu g-1, and microorganisms from the group Staphylococcus spp. 4.49 log10 cfu g-1. ANOVA showed that experimental factor ripening stage (days) had a significant effect on all testing parameters. Results obtained with this study indicate that hygiene during the production of traditional products must be increased in order to assure high quality of the final products.

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“…Species C. parapsilosis (50%) and C. moniliiforme (50%) were identified in the air from the draining room (C3). Among them, the species of C. intermedia, K. lactis, P. kudriavzevii, and R. mucilaginosa are well-known contaminants in white-brined cheese [7,[33][34][35].…”

Section: Diversity Of Yeasts In Cheese Productionmentioning

confidence: 99%

Occurrence and Identification of Yeasts in Production of White-Brined Cheese

Geronikou

Larsen

Lillevang³

et al. 2022

Microorganisms

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The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of white-brined cheese at a Danish dairy, including the areas of milk pasteurization, curd processing, and packaging (26 sites in total). Spoilage yeasts were isolated from whey, old cheese curd, and air samples in viable counts of 1.48–6.27 log CFU/mL, 5.44 log CFU/g, and 1.02 log CFU/m3, respectively. Yeast isolates were genotypically classified using (GTG)5-PCR fingerprinting and identified by sequencing of the D1/D2 region of the 26S rRNA gene. The largest yeast heterogeneity was found in old curd collected under the turning machine of molds, where 11 different yeast species were identified. The most frequently isolated yeast species were Candida intermedia, Kluyveromyces marxianus, and Pichia kudriavzevii. The less abundant yeast species included Candida auris, Candida parapsilosis, Candida pseudoglaebosa, Candida sojae, Cutaneotrichosporon curvatus, Cutaneotrichosporon moniliiforme, Papiliotrema flavescens, Rhodotorula mucilaginosa, Vanrija humicola, and Wickerhamiella sorbophila. The awareness on occurrence and taxonomy of spoilage yeasts in cheese production will contribute to a knowledge-based control of contaminating yeasts and quality management of cheese at the dairies.

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Study on the prevalence of lipolytic yeasts and moulds in raw cow milk and white brined cheese

Cited by 10 publications

References 19 publications

Quality characteristics of white brined cheese produced from goat milk with different somatic cell count

Quality characteristics of white brined cheese produced from goat milk with different somatic cell count

Microbiological aspects of the traditional Travnik/Vlašić cheese manufactured in Bosnia and Herzegovina

Occurrence and Identification of Yeasts in Production of White-Brined Cheese

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