On the microbiology of Serra da Estrela cheese: geographical and chronological considerations

• Type: Article in International Scientific Journal
• Date: 2000

Authors

Tavaria, FK (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Food Microbiology

Vol. 17

Pages: 293-304

ISSN: 0740-0020

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 19 Citations

Scopus - 28 Citations

Other information

Authenticus ID: P-000-ZV5

DOI: 10.1006/fmic.1999.0315

Abstract (EN): Serra da Estrela cheeses, produced following artisanal practices from raw ewe's milk in two consecutive years in five selected dairies, were sampled throughout a 60-day ripening period. The viable numbers of the major microbial groups (Enterobacteriaceae, staphylococci and yeasts, as well as such lactic acid bacteria as lactobacilli, lactococci and enterococci) were determined and statistical significance of the results was assessed. Significant differences in the viable counts of lactococci, lactobacilli, enterococci, Enterobacteriaceae and staphylococci were found for the various geographical locations, whereas the year of manufacture played a significant role only upon the viable numbers of yeasts and staphylococci. These data back up the claim that those microbial families usually implicated with health hazards are prone to a wide variability, which reflects the intrinsic heterogeneity associated with production and handling of raw milk in traditional cheesemaking. (C) 2000 Academic Press.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12