IDEAS home Printed from https://ideas.repec.org/a/caa/jnlcjf/v19y2001i4id6594-cjfs.html
   My bibliography  Save this article

Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures

Author

Listed:
  • J. Pažáková

    (University of Veterinary Medicine in Košice - Department of Food Hygiene and Technology, Košice, Slovak Republic)

  • M. Pipová

    (University of Veterinary Medicine in Košice - Department of Food Hygiene and Technology, Košice, Slovak Republic)

  • P. Turek

    (University of Veterinary Medicine in Košice - Department of Food Hygiene and Technology, Košice, Slovak Republic)

  • J. Nagy

    (University of Veterinary Medicine in Košice - Department of Food Hygiene and Technology, Košice, Slovak Republic)

Abstract

The changes in microbiological and chemical parameters during the fermentation and ripening of sheep cheese were observed. The cheese was produced from raw sheep's milk at different temperatures on the sheep farm. The following parameters were determined: total plate count, coliform count, Staphylococcus aureus count, pH value, titrimetric acidity, and the amount of lactic acid. As our results indicate, the fermentation at temperatures of between 18-22°C reduces the number of undesirable micro-organisms due to the presence of lactic acid being produced by lactic-acid bacteria. During the fermentation at lower temperatures (below 18°C) the amount of lactic acid is insufficient, and the undesirable microorganisms can survive.

Suggested Citation

  • J. Pažáková & M. Pipová & P. Turek & J. Nagy, 2001. "Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 19(4), pages 121-124.
    • Handle: RePEc:caa:jnlcjf:v:19:y:2001:i:4:id:6594-cjfs
    DOI: 10.17221/6594-CJFS
    as

    Download full text from publisher

    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6594-CJFS.html
    Download Restriction: free of charge
    File URL: http://cjfs.agriculturejournals.cz/doi/10.17221/6594-CJFS.pdf
    Download Restriction: free of charge
    File URL: https://libkey.io/10.17221/6594-CJFS?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    As the access to this document is restricted, you may want to search for a different version of it.

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:caa:jnlcjf:v:19:y:2001:i:4:id:6594-cjfs. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: Ivo Andrle (email available below). General contact details of provider: https://www.cazv.cz/en/home/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.