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首页> 外文期刊>International Journal of Dairy Technology >Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk
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Microbiological and chemical characterization of Fiore Sardo, a traditional Sardinian cheese made from ewe's milk

机译：菲奥雷·萨多（Fiore Sardo）的微生物学和化学表征，这是一种用母羊奶制成的传统撒丁岛奶酪

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摘要

The purpose of this study was to assess the chemical and microbial characteristics of 12 batches of artisanal Fiore Sardo, a protected designation of origin (PDO) hard cheese made from raw ewe's milk without addition of starters, during maturation. High standard deviations were observed for moisture percentage, total solids percentage and NaCl percentage content, possibly owing to differences in manufacturing processes and/or milk composition. Total mesophilic bacteria varied between 10 log sub(1)0cfu/g in 48-h-old cheese samples and 3 log sub(10) cfu/g in 9-month-old samples. Total coliforms and staphylococci showed the highest counts at 48 h of ripening then decreased significantly, dropping to levels below 2 log sub(10) cfu/g at 3 months of maturation. Lactic acid bacteria and enterococci were the dominant micro-organisms throughout maturation. They were mainly represented by the species Lactococcus lactis ssp.lactis, Enterococcus faecium, Lactobacillus plantarum and Lactobacillus casei group. Low levels of yeasts were detected throughout the maturation period of the cheese. Debaryomyces hansenii and Kluyveromyces lactis var. lactis were the prevalent yeast species isolated.
机译：这项研究的目的是评估12批手工制作的Fiore Sardo的化学和微生物特性，Fiore Sardo是一种在未成熟的情况下由未经处理的母羊奶制成的受保护的原产地标记（PDO）硬奶酪，而无需添加发酵剂。水分百分比，总固体百分比和NaCl百分比含量观察到较高的标准偏差，这可能是由于制造工艺和/或牛奶成分的差异所致。在48小时的奶酪样品中，总嗜温细菌的变化范围为10 log sub（1）0cfu / g，而在9个月的样品中为3 log sub（10）cfu / g。总大肠菌群和葡萄球菌在成熟48小时时显示最高计数，然后显着下降，在成熟3个月时降至2 log sub（10）cfu / g以下。乳酸菌和肠球菌是整个成熟过程中的主要微生物。它们主要由乳酸乳球菌，乳杆菌，粪肠球菌，植物乳杆菌和干酪乳杆菌组代表。在奶酪的整个成熟过程中均检测到少量酵母。汉逊德巴利酵母和乳酸克鲁维酵母变种。乳酸菌是分离的流行酵母菌种。

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