title: Microbiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk.
abstract: The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of ItalianFormaggelle di capracheese made from raw goat milk. Therefore, during the process, three samples of milk, curd and cheese at 3, 7, 11, 14, 21 and 30 days of ripening old cheese were taken from three cheesemaking replicates. The average of total mesophilic bacteria andEnterobacteriaceaecount in raw milk was 5.27±0.57 and 3.8±1.02 Log cfu/mL, respectively. Lactic acid bacteria was the predominant bacterial group during the process, and they developed in different ways in each of the media used (M17 and MRS agar). Variability of microbial concentrations was observed between three cheesemaking replicates. A correlation between the presence of higher levels ofEnterobacteriaceaein milk and the presence of other contaminants bacteria such asEscherichia coliβ-glucuronidase-positive and coagulase-positive staphylococci was observed. In cheesemaking replicate n. 2,E. colilevel was 5.07±0.03 Log cfu/mL and increased by about 1 log until the last week of ripening, when the level decreased to 5.69±0.2 Log cfu/mL. The milk used for the cheesemaking replicate n. 2 was found to be contaminated also by coagulase-positive staphylococci (3.18±0.06 Log cfu/mL), but the behaviour of this group appeared to be very variable. In this study a first step of process control and microbial groups study was performed and the cheesemaking process was registered in the website www.ars-alimentaria.it, the Italian site supported by the Italian Board of Health.
authors: Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy.
authors: Elena
authors: E
authors: Dalzini
authors: Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy.
authors: Elena
authors: E
authors: Cosciani-Cunico
authors: Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy.
authors: Chiara
authors: C
authors: Sfameni
authors: Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy.
authors: Paola
authors: P
authors: Monastero
authors: Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy.
authors: Paolo
authors: P
authors: Daminelli
authors: Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Italy.
authors: Marina Nadia
authors: MN
authors: Losio
authors: Centro di Referenza Nazionale per i Rischi Emergenti in Sicurezza Alimentare, Istituto Zooprofilattico Sperimentale della Lombardia e dell'Emilia Romagna "B. Ubertini" , Brescia, Brescia, Italy.
authors: Giorgio
authors: G
authors: Varisco
keywords: E. coli; Microbiological dynamics; Natural contamination; Raw goat milk cheese; Staphylococci