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Bacteriological Quality of On-Farm Manufactured Goat Cheese

W. A. Tham, L. J. Hajdu and M.-L. V. Danielsson-Tham
Epidemiology and Infection
Vol. 104, No. 1 (Feb., 1990), pp. 87-100
Stable URL: http://www.jstor.org/stable/3863556
Page Count: 14
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Since scans are not currently available to screen readers, please contact JSTOR User Support for access. We'll provide a PDF copy for your screen reader.
Bacteriological Quality of On-Farm Manufactured Goat Cheese
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Abstract

The bacteriological quality of 198 ripened soft or semi-soft goat cheeses obtained from dairy farms and the retail trade was investigated. The cheeses were examined for total counts of aerobic bacteria, coliform bacteria (37 and 44 °C respectively), enterococci, coagulase positive staphylococci, Bacillus cereus and Clostridium perfringens. Cheeses obtained from dairy-farms were also determined for pH value. In terms of all tests performed, cheeses made of heat-treated milk with starter culture had the best prospects for fulfilling the criteria for 'fit for consumption'. Cheeses made of raw milk without starter culture made up the most unsatisfactory group from a food-hygiene point of view. Bacteriological guidelines for on-farm manufactured goat cheese are suggested.

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