Microbiological Researches of the Curd and the Pressed Cheese from Cow’s Milk During Processing
Abstract
The main purpose of these researches is to study the variation of microbiological parameters in curd processing in cheeses with scalded paste. The pressed cheeses are obtained by scalding the ripening curd at 72-74 ° C for 50-60 sec. [2, 3]. The temperatures used for milk pasteurization and for curd scalding reduce contamination of milk and curd used in pressed cheese manufacturing. The further evolution of these microorganisms during the pressed cheese ripening is quite interesting. Microbiological analysis of cheeses is an important step in controlling cheeses production in order to assure quality, reproducibility and brand identity [2].
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