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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
Published by: Cambridge University Press
Stable URL: http://www.jstor.org/stable/3863556
Page Count: 14
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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.
Epidemiology and Infection © 1990 Cambridge University Press