The Count of Lactic Acid Bacteria in White Cheese

Jasmina Stojiljkovic

doi:doi:10.11648/j.aff.20180706.14

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The Count of Lactic Acid Bacteria in White Cheese

Jasmina Stojiljkovic

Published in Agriculture, Forestry and Fisheries (Volume 7, Issue 6)

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 1^st, 10^th, 20^th, 30^th and 45^th 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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APA Style

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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TY  - JOUR
T1  - The Count of Lactic Acid Bacteria in White Cheese
AU  - Jasmina Stojiljkovic
Y1  - 2019/01/16
PY  - 2019
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
SP  - 143
EP  - 149
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

Jasmina Stojiljkovic

Department of Food Technology, College of Applied Studies, Vranje, Republic of Serbia

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APA Style

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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TY  - JOUR
T1  - The Count of Lactic Acid Bacteria in White Cheese
AU  - Jasmina Stojiljkovic
Y1  - 2019/01/16
PY  - 2019
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
SP  - 143
EP  - 149
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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