Important groups of microorganisms in raw goat milk and fresh goat cheeses determined during lactation

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F13%3A00199503" target="_blank" >RIV/62156489:43210/13:00199503 - isvavai.cz</a>

Result on the web

<a href="http://www.jmbfs.org/wp-content/uploads/2013/04/jmbfs_0219_kalhotka.pdf" target="_blank" >http://www.jmbfs.org/wp-content/uploads/2013/04/jmbfs_0219_kalhotka.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Important groups of microorganisms in raw goat milk and fresh goat cheeses determined during lactation

Original language description

The total counts of microorganisms, coliform bacteria, psychrotrophic microorganisms, lactic acid bacteria, enterococci and many others are ranked among the important groups of microorganisms affecting the quality of milk and cheese. In the samples of raw goat milk (farms breeding I and II) collected within 24 h (morning milking - a, afternoon milking - b) and fresh goat cheese, these groups of microorganisms were determined by standard methods: the total counts of microorganisms (TCM), lactic acid bacteria, coliform bacteria, psychrotrophic microorganisms and enterococci. In cheeses, there was also carried out the determination of yeasts and moulds. After the cultivation, colonies from Petri dishes were counted and the result was expressed in CFU/ml,g. Samples of raw goat milk (except farm II 27.3.) corresponded the requirement of a given legislative act. However, it contained a higher number of coliform and psychrotrophic microorganisms than the stated recommendations. Microbiologic

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

EE - Microbiology, virology

OECD FORD branch

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Project

<a href="/en/project/2B08069" target="_blank" >2B08069: Relationship research of contaminant microflora and biogenic amines as the risk toxicants in the system of cheese health unexceptionability on the consumer market</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2013

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

The Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

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Volume of the periodical

2

Issue of the periodical within the volume

5

Country of publishing house

SK - SLOVAKIA

Number of pages

4

Pages from-to

2314-2317

UT code for WoS article

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EID of the result in the Scopus database

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