Nearly all the Iranian manufactured cheeses belong to the white brined cheese group, generally known as "Feta" which are produced from pasteurized cow's milk and ripened in brine.
In this study the microbiological characteristics of white pickled cheese and the brine were investigated. The evolution of the total microbial flora, lactic acid bacteria (LAB), yeasts, coli forms and anaerobic bacteria was studied. The total count in the fresh curd was 8.3 Log cfu g-1 which decreased significantly (r=0.96) to 6.3 Log cfu i1 on day 90. The population of LAB in the curd decreased significantly between 0 and 90 days (from 8.4 Log cfu g -1 in the fresh curd to 4.2 Log cfu g -Ion day 90). The number of LAB in the brine increased to a maximum after 30 days (7.9 Log cfu mr\ and then decreased to 3.9 Log cfu mrl on day 90. The number of yeasts in the curd was 7.6 Log cfu g-1 on day 30, and decreased to 4 Log cfu g-l on day 90, and also the population of yeasts in the brine increased to 7.7 Log cfu m-l on day 30, and then decreased to 2.1 Log cfu ml-l on day 90. In all of experiments Candida pseudotropicalis was isolated from the curd and brine. This investigation indicated that the coli from population is severely reduced during ripening and were approximately absent under the experimental conditions in all of the samples from the 60th day of storage. Esherichia coli (Negative Indole) and Klebsiella aerogenes were isolated from the curd and brine. Sliming was observed on the curd and brine after 10 days of ripening. Bacillus coagulans was isolated from the curd and brine.
Azarnia, S., Ehsani, M. R., & Mirhadi, S. A. (1999). Evaluation of the microbial characteristics of the curd and brine during Ripening of the Iranian white brined cheese. Agriculture (Not Published), 1(1), -.
MLA
S Azarnia; Mohammad Reza Ehsani; Seyed Ahmad Mirhadi. "Evaluation of the microbial characteristics of the curd and brine during Ripening of the Iranian white brined cheese", Agriculture (Not Published), 1, 1, 1999, -.
HARVARD
Azarnia, S., Ehsani, M. R., Mirhadi, S. A. (1999). 'Evaluation of the microbial characteristics of the curd and brine during Ripening of the Iranian white brined cheese', Agriculture (Not Published), 1(1), pp. -.
VANCOUVER
Azarnia, S., Ehsani, M. R., Mirhadi, S. A. Evaluation of the microbial characteristics of the curd and brine during Ripening of the Iranian white brined cheese. Agriculture (Not Published), 1999; 1(1): -.
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