Abstract :
General profiles and effect of season on microbiological characteristics of Crottin goat’s cheese were evaluated in different
batches during storage. Microorganisms determined were: mesophilic, proteolytic, halotolerant, psychotrophs, coliforms, yeasts
and Staphylococcus aureus. The presence of Escherichia coli, Salmonella spp., Yersinia enterocolitica and pH and moisture content
were also analyzed. E. coli, Salmonella spp. and Y. enterocolitica were not detected in the Argentinian soft goat cheese. Cheese made
during winter had significant differences in mesophilic, psychrotrophics, halotolerant microorganisms and yeast between batches. In
fall cheese, there were significant differences to mesophilic, proteolytic and psychrotrophics. There were not significant differences
to the microbial groups in summer cheese. The variability between batches in Crottin cheese occurred during cold months, which
may be attributed to the coagulation process of the cheese at environmental temperature (without any control), creating a delay in
the lactic flora activity in winter. The results showed a significant influence of the seasons in the microbial population evolution
during storage, suggesting that the differences in each microbial group in different seasons could be caused by differences in the
predominant strains of each group. Further studies are needed for the composition of the microorganisms, where goat’s products
have not specific hygienic and quality standards in Argentina.
© 2005 Elsevier B.V. All rights reserved.
