Quantitative Microbiological Analysis of Artisanal Stretched Cheese Manufacture

To evaluate the behavior of relevant microbial populations during stretched cheese production, quantitative microbiological analysis was performed critical steps preparation. The obtained data distributions proved statistically significant increases in all indicators, on average by 4.55 ± 0.64 log CFU/g presumptive lactococci counts, 4.06 0.61 lactobacilli, 1.53 0.57 coliforms, 2.42 0.67 Escherichia coli, 0.75 yeasts and molds, 0.99 0.27 Staphylococcus aureus, from early stage milk coagulation until curd ripening (0–24 h). following steaming/stretching process caused reductions viable counts with most inactivation effect coliform bacteria, including E. coli (−4.0 1.0 CFU/g). Total molds showed 2 almost 3 reduction (−2.2 1.1 −2.6 0.9 CFU/g), respectively. lowest decreases S. aureus were estimated at level −1.50 CFU/g. best indicatory function entire storage period vacuum-packaged cheeses 6 °C.