Evaluări microbiologice ale unor sortimente de brânzeturi

Abstract

The scientific researches presented in this paper aimed to study the aspects of the bacterial micro-flora in some assortments of cheese in their fresh state and in various refrigeration periods, sold in the industrial network, according to the scheme of classical microbiological laboratory procedure. Bacterioscopic and bacteriological investigations evaluated the number of Streptococcus and Lactobacillus colonies, yeast cells and condition-ally pathogenic species in hard and soft cheeses. Obtained data confirmed the presence of a normal bacterial microflora resulted from the lactic fermentation mechanism. Potential pathogenic microorganisms like Salmonella, Staphylococcus and coliform bacteria were not identified. These researches are of public interest as evidenced by the fact that dairy products sold in markets are of high quality and meet food safety and marketing requirements.

Keywords

• cheeses
• microflora
• streptococcus
• lactobacillus
• food safety