Stručni rad
Hygienic quality of goat's milk cheese produced in rural household
Željka Cvrtila
; Veterinarski fakultet, Heinzelova 55, 10000 Zagreb
Lidija Kozačinski
Alemka Koletić
Sažetak
An increasing number of small-scale goat breeders produce goat's milk cheese that is sold on markets. In this study we determined the chemical composition and microbiological quality of goat's milk cheese samples. It has been found that the chemical composition of the samples were not standardised. Water content varied from 42,20 to 51,20 %, milk fat content in dry matter from 32,85 to 50,28%, while acidity varied from 15,08 to 39,36 ºSH. Only two samples (20%) met the microbiological standards. In 2 samples Escherichia coli in the quantities larger than 102/g was found, whereas in all 8 samples yeasts and moulds were found in quantities larger than 102/g. The results of our study have shown that the hygienic conditions of goat's milk cheese production are often inadequate. Also, the hygienic conditions of goat keeping and milking hygiene are questionable.
Ključne riječi
goat's milk cheese; chemical composition; microbiological quality
Hrčak ID:
1917
URI
Datum izdavanja:
19.10.2001.
Posjeta: 3.952 *