<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Owing to their nutrient composition, dairy products ensure a favourable environment for different microorganisms. In our study, we investigated the microbiological quality of 22 different commercially available dairy products obtained from local stores and the open-air public market. Among the studied samples four were salty type soft cheese, two were fresh cheese, one was soft cheese (Mascarpone), one was feta-like cheese (Telemea), five were varieties of processed cheese, one was mozzarella, one was a semi-hard cheese, one was smoked cheese, five were cottage cheese, and one was a dairy spread. Samples were evaluated for the presence of <italic>Pseudomonas</italic> sp., total coliforms, <italic>Escherichia coli</italic>, <italic>Salmonella</italic> sp., S<italic>taphylococcus aureus</italic>, <italic>Bacillus cereus</italic> and <italic>Clostridium perfringens</italic>, yeast, and microscopic fungi.</p><p>Contamination level of the evaluated dairy products varied widely. Among the dairy samples one salty soft cheese, a processed cheese and one cottage cheese were the most contaminated, while low microbiological load was detected in the other samples.</p></abstract>

Owing to their nutrient composition, dairy products ensure a favourable environment for different microorganisms. In our study, we investigated the microbiological quality of 22 different commercially available dairy products obtained from local stores and the open-air public market. Among the studied samples four were salty type soft cheese, two were fresh cheese, one was soft cheese (Mascarpone), one was feta-like cheese (Telemea), five were varieties of processed cheese, one was mozzarella, one was a semi-hard cheese, one was smoked cheese, five were cottage cheese, and one was a dairy spread. Samples were evaluated for the presence of Pseudomonas sp., total coliforms, Escherichia coli, Salmonella sp., Staphylococcus aureus, Bacillus cereus and Clostridium perfringens, yeast, and microscopic fungi.Contamination level of the evaluated dairy products varied widely. Among the dairy samples one salty soft cheese, a processed cheese and one cottage cheese were the most contaminated, while low microbiological load was detected in the other samples.

Evaluation of the microbiological quality of some dairy products

Sapientia Hungarian University of Transylvania

Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering

Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science

Acta Universitatis Sapientiae, Alimentaria

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Evaluation of the microbiological quality of some dairy products"}

Owing to their nutrient composition, dairy products ensure a favourable environment for different microorganisms. In our study, we investigated the...

Evaluation of the microbiological quality of some dairy products

Data publikacji: 24 gru 2018

Zakres stron: 27 - 44

DOI: https://doi.org/10.2478/ausal-2018-0002

Słowa kluczowe
dairy products, microbiological load, pathogenic bacteria, spoilage

© 2018 É. Laslo et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Evaluation of the microbiological quality of some dairy products

Data publikacji: 24 gru 2018

Zakres stron: 27 - 44

DOI: https://doi.org/10.2478/ausal-2018-0002

Słowa kluczowedairy products, microbiological load, pathogenic bacteria, spoilage

© 2018 É. Laslo et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Słowa kluczowe
dairy products, microbiological load, pathogenic bacteria, spoilage