Hansen, T.B.; Larsen, L.B.; Hammershøj, M.; Nielsen, J.H.; Højgaard, K.S. and Knøchel, S. (2007) Microbiological and chemical profiles of dairy farm red smear cheese made from pasteurized and un-pasteurized milk. Working paper. [Unpublished]
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Summary in the original language of the document
A red-smear soft cheese was produced four times during a year at an organic dairy farm using pasteurized and un-pasteurized milk, respectively, from the same milking. A commercial starter culture was added. The cheeses were characterized microbiologically and chemically in order to study how heat treatment and season affected their characteristics during cheese making and ripening. Large variations between the different lots of cheeses characterized the production. However, the cheeses made from un-pasteurized milk generally had a higher lactic acid bacteria count except in cases, where the pasteurized milk was recontaminated or if acidification failure took place. Delays in acidification caused a more pronounced increase in numbers of E.coli, Enterobacteriaceae and staphylococci, as well as an increase in the plasmin and plasminogen-derived activities. A number of pre-milking and process steps were identified as important for the microbiological contamination and development in the cheeses.
EPrint Type: | Working paper |
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Keywords: | Raw milk, soft cheese, milking hygiene, microbiology, multivariate data analysis, plasmin, acidification |
Subjects: | Food systems > Food security, food quality and human health |
Research affiliation: | Denmark > DARCOF II (2000-2005) > II.11 (RAWMICHEESE) Production of organic raw milk cheese and content of phyto-estrogens |
Deposited By: | Balling, Anne Hjorth |
ID Code: | 10704 |
Deposited On: | 24 May 2007 |
Last Modified: | 19 Mar 2022 09:20 |
Document Language: | English |
Status: | Unpublished |
Refereed: | Not peer-reviewed |
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