Comparison of microbiological parameters of fresh goat cheeses produced on farms in the Czech Republic using conventional and organic farming method
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43916345" target="_blank" >RIV/62156489:43210/19:43916345 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.11118/actaun201967030695" target="_blank" >https://doi.org/10.11118/actaun201967030695</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.11118/actaun201967030695" target="_blank" >10.11118/actaun201967030695</a>
Alternative languages
Result language
angličtina
Original language name
Comparison of microbiological parameters of fresh goat cheeses produced on farms in the Czech Republic using conventional and organic farming method
Original language description
The paper deals with microbiological parameters of goat cheeses produced on two farms during several years. The first farm used conventional farming method with about 130 dairy goats and the second one applied organic farming method with approximately 500 dairy goats. In samples of fresh goat cheese taken in four years, there were determined the following groups of microorganisms: total count of microorganisms, lactic acid bacteria, coliform bacteria, psychrotrophic microorganisms, enterococci and micromycetes. The comparison of the average numbers of individual groups of microorganisms in cheeses showed a statistically significant difference between the farms. Microbiological quality was found worse at cheeses manufactured at the farm using organic farming method, compared with cheeses from the conventional farm. Higher numbers of coliforms, psychrotrophic microorganisms, enterococci and fungi were more frequently detected in cheeses from the organic farm. Worse microbiological quality of the cheese was also reflected in sensory properties, especially the smell, colour and consistency which was evident when preparing individual samples.
Czech name
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Czech description
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Classification
Type
J<sub>SC</sub> - Article in a specialist periodical, which is included in the SCOPUS database
CEP classification
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OECD FORD branch
10606 - Microbiology
Result continuities
Project
Result was created during the realization of more than one project. More information in the Projects tab.
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
Others
Publication year
2019
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis
ISSN
1211-8516
e-ISSN
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Volume of the periodical
67
Issue of the periodical within the volume
3
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
10
Pages from-to
695-704
UT code for WoS article
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EID of the result in the Scopus database
2-s2.0-85071586205