Microbial Analysis of Cheese

Microbial Analysis of White Cheese
This paper evaluated the study on microbial analysis of white cheese by L. Jovanovic at Belgrade on August, 2005.
Application of Generalizations to New Situations

Collection of Data
The researcher introduced that fresh soft cheeses are usually manufactured by using conventional methods namely fermentation, renneting curd formation and pre-market preparations. Cheeses resulting from these methods are consumed in fresh form. These cheeses have white, compact masses and are typically milky in flavour. They are made directly from raw milk in the absence of species initiators. Thus, the ripening process is carried out only by the milk’s natural flora. Depending only on these factors, in the presence of uncontrolled temperature and relative humidity throughout the process of ripening, the final product becomes variable. Because of this variability, recognition and distribution of the products are limited in markets. Consuming the products has no records of health problems. Yet, they may possibly be unsafe and might cause future troubles if production conditions are not improved. Pasteurization of the milk to be used, a specific starter and controlled conditions will permit the production of uniform fresh white cheeses of constant quality. These factors would all allow a safer production to get rid of health risks to the consumer. In this study, the researcher aimed to investigate the microbial features of this fresh cheese and to isolate and identify the milk’s natural flora throughout the ripening process.
To gather data, an experiment was conducted by the researcher. Skim raw milk was coagulated through addition of rennet at 28-32ºC. Two hours after the addition of rennet, the curd was cut into equal parts, 5 cm each and was placed in wood molds containing holes for the whey to drain at room temperature. After 20 minutes, the whey was allowed to drain again for 40-60 minutes along with the pressure of 4 kg. Dry salt was...