Microbiological study of white-brined cheese made from raw goat milk

@inproceedings{LitopoulouTzanetaki1992MicrobiologicalSO,
  title={Microbiological study of white-brined cheese made from raw goat milk},
  author={Evanthia Litopoulou-Tzanetaki and Nikolaos Tzanetakis},
  year={1992}
}
The microflora of a white-brined cheese made from raw goat milk was studied during a 90-day ripening period. High counts of aerobic bacteria, lactic acid bacteria, psychrotrophs, proteolytic and lipolytic bacteria were recorded throughout ripening of the cheese. After 15 days, lactic acid bacteria predominated. Low pH levels (4·5) and high NaCl content (brine concentration 5·8–6·2%) after 75 days affected the growth of most microbial groups resulting in considerably lower counts at 3 months… CONTINUE READING

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