Title: Physicochemical and microbiological of Carora goat white cheese in Lara state, Venezuela.
Abstract: The quality and sensory attributes of cheese vary as a result of lack
of standardization of manufacturing processes and the composition of
the raw material. The physico-chemical composition (moisture, protein,
fat, chlorides, ash, pH, water activity-aw) and the microbiological
quality (total and fecal coliforms, Escherichia coli , Staphylococcus
aureus , Salmonella sp) of cheese were studied from four traditional
goats production units at the surroundings of Carora, Lara state The
results showed high variability in their physicochemical and
microbiological quality composition: moisture (50,24 - 55,03 g/100g),
protein (18,06 - 31,07 g/100g), fat (23,55 - 35,31 g/100g), chloride
(3,74 - 6,79 g/100g), ash (4,86 - 8,46 g/100g), acidity (0,19 - 0,28%
lactic acid), aw (0, 95 - 0,98), total coliforms (102 - 104 MPN/ g) and
fecal (101 - 104 MPN/g). We determined the presence of E. coli, and
Citrobacter freundii , and no more of S. aureus and Salmonella spp.
Based on the results obtained, it may indicate that the cheeses of this
place had lack of microbiological quality and in some cases may
represent a risk to consumer health. It is necessary to apply good
manufacturing practices (GMP) and HACCP to improve the sanitary quality
of artisanal cheeses.
Publication Year: 2010
Publication Date: 2010-01-01
Language: en
Type: article
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