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The Count of Lactic Acid Bacteria in White Cheese

Received: 14 July 2018     Accepted: 26 July 2018     Published: 16 January 2019
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Abstract

The aim of the study was to investigate the effect of pH and the temperature on the lactic acid bacteria during 45 day cheese making time because they have the most important effect in taste and aroma as final product. The determination of the presence of lactic acid bacteria counted in milk and cheese is important because they have the most important effect in taste and aroma as final product. Raw material for white soft cheese production was bulk cow milk (summer lactation) from the terrain of the whole Pcinja region in Serbia. The samples for microbial and physical-chemical testing were monitored from: raw milk, milk before making cheese, whey, coagulate before production, after self pressure and pressure, cheese after moulding and dry salting and cheese after the 1st, 10th, 20th, 30th and 45th day of brine. During the cheese making, the number of lactic acid bacteriaa in the milk prepared for making cheese was decreasing in comparison to their number in the raw milk, which proves that the total number of microorganisms is less after pasteurization. During the further production, the number of lactic acid bacteria came up the maximum in the phase of pressing or self-pressing, forming end salting. The number of lactic acid bacteria decrease during the cheese ripening in the pickle. The biggest fails of number cover with the biggest fail of pH. At the end of salting, the number of lactic acid bacteria moves from 2.4x105 – 5.8x105/g of cheese.

Published in Agriculture, Forestry and Fisheries (Volume 7, Issue 6)
DOI 10.11648/j.aff.20180706.14
Page(s) 143-149
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2019. Published by Science Publishing Group

Keywords

Milk, White Soft Cheese, Pickle, Lactic Acid Bacteria

References
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Cite This Article
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    Jasmina Stojiljkovic. (2019). The Count of Lactic Acid Bacteria in White Cheese. Agriculture, Forestry and Fisheries, 7(6), 143-149. https://doi.org/10.11648/j.aff.20180706.14

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    ACS Style

    Jasmina Stojiljkovic. The Count of Lactic Acid Bacteria in White Cheese. Agric. For. Fish. 2019, 7(6), 143-149. doi: 10.11648/j.aff.20180706.14

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    AMA Style

    Jasmina Stojiljkovic. The Count of Lactic Acid Bacteria in White Cheese. Agric For Fish. 2019;7(6):143-149. doi: 10.11648/j.aff.20180706.14

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  • @article{10.11648/j.aff.20180706.14,
      author = {Jasmina Stojiljkovic},
      title = {The Count of Lactic Acid Bacteria in White Cheese},
      journal = {Agriculture, Forestry and Fisheries},
      volume = {7},
      number = {6},
      pages = {143-149},
      doi = {10.11648/j.aff.20180706.14},
      url = {https://doi.org/10.11648/j.aff.20180706.14},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aff.20180706.14},
      abstract = {The aim of the study was to investigate the effect of pH and the temperature on the lactic acid bacteria during 45 day cheese making time because they have the most important effect in taste and aroma as final product. The determination of the presence of lactic acid bacteria counted in milk and cheese is important because they have the most important effect in taste and aroma as final product. Raw material for white soft cheese production was bulk cow milk (summer lactation) from the terrain of the whole Pcinja region in Serbia. The samples for microbial and physical-chemical testing were monitored from: raw milk, milk before making cheese, whey, coagulate before production, after self pressure and pressure, cheese after moulding and dry salting and cheese after the 1st, 10th, 20th, 30th and 45th day of brine. During the cheese making, the number of lactic acid bacteriaa in the milk prepared for making cheese was decreasing in comparison to their number in the raw milk, which proves that the total number of microorganisms is less after pasteurization. During the further production, the number of lactic acid bacteria came up the maximum in the phase of pressing or self-pressing, forming end salting. The number of lactic acid bacteria decrease during the cheese ripening in the pickle. The biggest fails of number cover with the biggest fail of pH. At the end of salting, the number of lactic acid bacteria moves from 2.4x105 – 5.8x105/g of cheese.},
     year = {2019}
    }
    

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    AU  - Jasmina Stojiljkovic
    Y1  - 2019/01/16
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    N1  - https://doi.org/10.11648/j.aff.20180706.14
    DO  - 10.11648/j.aff.20180706.14
    T2  - Agriculture, Forestry and Fisheries
    JF  - Agriculture, Forestry and Fisheries
    JO  - Agriculture, Forestry and Fisheries
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    PB  - Science Publishing Group
    SN  - 2328-5648
    UR  - https://doi.org/10.11648/j.aff.20180706.14
    AB  - The aim of the study was to investigate the effect of pH and the temperature on the lactic acid bacteria during 45 day cheese making time because they have the most important effect in taste and aroma as final product. The determination of the presence of lactic acid bacteria counted in milk and cheese is important because they have the most important effect in taste and aroma as final product. Raw material for white soft cheese production was bulk cow milk (summer lactation) from the terrain of the whole Pcinja region in Serbia. The samples for microbial and physical-chemical testing were monitored from: raw milk, milk before making cheese, whey, coagulate before production, after self pressure and pressure, cheese after moulding and dry salting and cheese after the 1st, 10th, 20th, 30th and 45th day of brine. During the cheese making, the number of lactic acid bacteriaa in the milk prepared for making cheese was decreasing in comparison to their number in the raw milk, which proves that the total number of microorganisms is less after pasteurization. During the further production, the number of lactic acid bacteria came up the maximum in the phase of pressing or self-pressing, forming end salting. The number of lactic acid bacteria decrease during the cheese ripening in the pickle. The biggest fails of number cover with the biggest fail of pH. At the end of salting, the number of lactic acid bacteria moves from 2.4x105 – 5.8x105/g of cheese.
    VL  - 7
    IS  - 6
    ER  - 

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Author Information
  • Department of Food Technology, College of Applied Studies, Vranje, Republic of Serbia

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