DBPapers
DOI:10.5593/SGEM2013/BF6/S25.016

MICROBIOLOGICAL MODIFICATIONS OCCURRING DURING GOUDA CHEESE WITH SPICES MATURATION

A. Majdik
Tuesday 6 August 2013 by Libadmin2013

References: 13th SGEM GeoConference on Nano, Bio And Green – Technologies For A Sustainable Future, www.sgem.org, SGEM2013 Conference Proceedings, ISBN 978-619-7105-06-3 / ISSN 1314-2704, June 16-22, 2013, 185 - 188 pp

ABSTRACT

In this paper presents the determination of microbiological proprieties for the Spices Gouda assortment the has been followed up from its entrance in the maturation in the department store (48 hours of processing) until the moment of maturation finalization moment (60 days). Samples from the product to be found in the commercial network at the end of its validity period (180 days) have been taken. This assortment has been analyzed from the microbiological point of view as to the following parameters: staphylococcus coagulaso-positive ( Staf. CP), coliforms bacteria, E. colli bacteria and yeasts and molds.

Keywords: staphylococcus coagulaso-positive, coliforms, E.Colli, Yeasts, Molds.