Title of article
Safety and Quality of Farm Fresh Goat’s Cheese in the Czech Republic
Author/Authors
Bohumira Janstova، نويسنده , , Michaela Drackova، نويسنده , , Sarka Cupakova، نويسنده , , Hana Pridalova، نويسنده , , Marketa Pospisilova، نويسنده , , Renata Karpiskova and Lenka Vorlova، نويسنده ,
Issue Information
روزنامه با شماره پیاپی سال 2010
Pages
8
From page
1
To page
8
Abstract
The composition and selected physical and chemical parameters of 44 samples of fresh goat cheeses produced on a farm in the Czech Republic were determined. The following average values were obtained for the parameters analysed: pH 4.87 ± 0.14, titratable acidity (SH) 98.09 ± 4.93, dry matter 46.83 ± 1.57%, fat in dry matter 52.74 ± 5.24%, sodium chloride (NaCl) 2.08 ± 0.54%, and aw 0.979 ± 0.007. All samples showed excellent sensory characteristics and their compositions corresponded to those declared by the producer. Microbiological tests were used for the detection of Enterobacteriaceae spp., lactic acid bacteria, Escherichia coli, Enterococcus spp., Staphylococcus aureus, Bacillus cereus, Salmonella spp. and Listeria monocytogenes. Under the applicable regulations, the analysed fresh goatʹs cheeses were microbiologically safe and had the appropriate physical and chemical characteristics.
Keywords
goatיs cheese , microbiological safety , COMPOSITION , Farm , physical and chemical parameters
Journal title
Czech Journal of Food Sciences
Serial Year
2010
Journal title
Czech Journal of Food Sciences
Record number
665348
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