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首页> 外文期刊>Food microbiology >Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d'Aspromonte produced from raw or thermized goat's milk
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Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d'Aspromonte produced from raw or thermized goat's milk

机译：用原始或热化山羊奶生产的手工奶酪Caprino d'Aspromonte的微生物学和化学参数的季节性变化

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摘要

The aim of the present research was to monitor the microbiological and the chemical characteristics of Caprino d'Aspromonte, a cheese produced from raw or thermized goat's milk, to regulate, if necessary, the production process. In spring 2000, and again in summer 2000 and winter 2001, three independent batches of cheese were analysed after 0, 14 and 28 days of ripening. High logarithmic counts per gram of cheese for mesophilic coccal-shaped lactic acid bacteria (6.94-11.90), thermophilic coccal-shaped lactic acid bacteria (4.08-9.43), mesophilic lactobacilli (3.63-9.60), and thermophilic lactobacilli (2.78-8.36) were found. Coliforms, Escherichia coli, enterococci, and yeasts were considerably lower. Physico-chemical parameters such as pH (5.09-6.89), dry matter (42.69-66.97%), ether extract (19.36-34.33%), crude protein (14.25-27.21%), and chloride content (0.92-2.60%) were also determined. Micro-organisms indicating low level of hygiene were high and several cheeses failed the standards laid down by the Italian legislation. Lactic acid bacteria, cocci and rods, are the dominant microflora throughout ripening. Enterococci are two log units lower than in other goat's cheeses made from raw milk. The majority of the yeasts do not ferment the lactose with production of gas. To increase cheese quality, it is necessary to improve the hygiene conditions of milking, milk-storage, and cheesemaking.
机译：本研究的目的是监测Caprino d'Aspromonte的微生物学和化学特性，Caprino d'Aspromonte是一种由生奶或热奶制成的奶酪，必要时可以调节生产过程。在2000年春季，2000年夏季和2001年冬季分别对三个独立批次的奶酪进行了0、14和28天的熟化后的分析。嗜温球菌形乳酸菌（6.94-11.90），嗜热球菌形乳酸菌（4.08-9.43），嗜温乳酸菌（3.63-9.60）和嗜热乳酸菌（2.78-8.36）每克奶酪的对数高被找到。大肠菌群，大肠杆菌，肠球菌和酵母菌的含量要低得多。理化参数包括pH（5.09-6.89），干物质（42.69-66.97％），乙醚提取物（19.36-34.33％），粗蛋白（14.25-27.21％）和氯含量（0.92-2.60％）。也确定了。表示卫生水平低的微生物很高，有几种奶酪不符合意大利法律制定的标准。乳酸菌，球菌和杆状菌是整个成熟过程中的主要微生物区系。肠球菌比其他用生牛奶制成的山羊奶酪低两个对数单位。大多数酵母不会通过产生气体来发酵乳糖。为了提高奶酪的质量，有必要改善挤奶，储奶和制作奶酪的卫生条件。

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