The dynamic of the number of coliform bacteria in white cheese

Abstract

The aim of this research is that the presence of coliform bacteria in cheese is characterized undesirable, because it can cause a variety of defects on quality of cheese. For this reason, it is very important for this bacteria to be destroyed or to prevent their appearance in a number during processing and during the cheese ripening in the brine. During the cheese making, in the milk prepared for making cheese the number of coliform bacteria shows a small decrease comparing with their number in the raw milk, which proves that the number of microorganisms is less after pasteurization. During the cheese ripening in the pickle the number of coliform bacteria has kept at 3.0 x 103 /g of cheese for the second repetition, but for the first and the third repetition they disappeared which avoided the danger of early blowing or appearance of any other defect.Cilj rada je da prisustvo koliformnih bakterija u belom siru okarakterise nepozeljnim s obzirom na to da mogu izazvati razne defekte i nedostatke kvaliteta sira. Iz tih razloga, veoma je vazno da ove bakterije odumru ili da se spreci njihova pojava u vecem broju pri izradi i zrenju sireva. U toku proizvodnje belog mekog sira, u mleku pripremljenom za podsirivanje, broj koliformnih bakterija pokazuje izvesno smanjenje u odnosu na njihov broj u prijemnom mleku, sto ukazuje da se pasterizacijom mleka smanjuje broj mikroorganizama. Tokom dalje proizvodnje, broj koliformnih bakterija svoj maksimum dostize u fazi samopresovanja i presovanja, kalupljenja i soljenja. Tokom zrenja sira u salamuri, broj koliformnih bakterija pocinje da se smanjuje, da bi se na kraju salamurenja zadrzao na 3,0 x 103/g kod drugog ponavljanja, a kod prvog i treceg one su odumrle, cime je izbegnuta opasnost od ranog naduvavanja sira i pojave raznih drugih defekata.