Macedonian Veterinary Review

Original Scientific Article

Microbiological properties and chemical composition of macedonian traditional white brined cheese

Mojsova Sandra * ,

Jankuloski Dean ,

Sekulovski Pavle ,

Angelovski Ljupco ,

Ratkova Marija ,

Prodanov Mirko

Mac Vet Rev 2013; 36 (1): 13 - 18

637.35.055(497.7)

Received: 23 May 2013

Received in revised form: 20 June 2013

Accepted: 05 July 2013

Available Online First: 15 March 2013

Published on: 15 March 2013

Correspondence: Mojsova Sandra, kostova.sandra@fvm.ukim.edu.mk

PDF

Abstract

The purpose of this study was to asses the chemical and microbial characteristics of 10 artisanal cheeses made from raw ewe’s milk without addition of starters, during maturation. Microbial populations were numerous and diverse with Lactic acid bacteria and Enterobaceriaceae as a predominant groups of microorganisms. Pathogenic bacteria were not detected. The pH of the cheeses was within the range of 4.04 – 5.05, the moisture content within 46.97 – 51.58%, total protein from 18 – 21.37%, fat content from 26 - 30% and NaCl from 4.38 – 5.43%.

Keywords: traditional, ewe’s milk cheese, pathogen bacteria, lactic acid bacteria

References

Citation Information

Macedonian Veterinary Review. Volume 36, Issue 1, Pages 13-18, p-ISSN 1409-7621, e-ISSN 1857-7415, 2013