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Bacteriological quality of on-farm manufactured goat cheese

Published online by Cambridge University Press:  15 May 2009

W. A. Thaml ,
L. J. Hajdu  and
M. L. V. Danielsson–Thaml
W. A. Thaml
Affiliation:
Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, P.O. Box 7009, S–750 07 Uppsala, Sweden
L. J. Hajdu
Affiliation:
Computer Department, National Veterinary Institute, P.O. Box 7073, S–750 07 Uppsala, Sweden
M. L. V. Danielsson–Thaml
Affiliation:
Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, P.O. Box 7009, S–750 07 Uppsala, Sweden
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The bacteriological quality of 198 ripened soft or semi-soft goat cheeses obtained from dairy farms and the retail trade was investigated. The cheeses were examined for total counts of aerobic bacteria, coliform bacteria (37 and 44 °C respectively), enterocoeci, coagulase positive staphylococci, Bacillus cereus and Clostridium perfringens. Cheeses obtained from dairy-farms were also determined for pH value. In terms of all tests performed, cheeses made of heat-treated milk with starter culture had the best prospects for fulfilling the criteria for 'fit for consumption '. Cheeses made of raw milk without starter culture made up the most unsatisfactory group from a food-hygiene point of view. Bacteriological guidelines for on-farm manufactured goat cheese are suggested.

Type
Research Article
Information
Epidemiology & Infection , Volume 104 , Issue 1 , February 1990 , pp. 87 - 100
Copyright
Copyright © Cambridge University Press 1990

References

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