Veterinarska stanica, Vol. 55 No. 4, 2024.
Izvorni znanstveni članak
https://doi.org/10.46419/vs.55.4.7
Microbiological quality of Livno cheese
Emina Muftić
orcid.org/0000-0003-4621-8104
; University of Sarajevo – Faculty of Pharmacy, Bosnia and Herzegovina
Anela Mušanović
; University of Sarajevo – Veterinary Faculty
Neira Fazlović
; University of Sarajevo – Veterinary Faculty
Kenan Čaklovica
; University of Sarajevo – Veterinary Faculty
Muhamed Smajlović
; University of Sarajevo – Veterinary Faculty
Amina Magoda
; University of Sarajevo – Veterinary Faculty
Nedžad Gradaščević
; University of Sarajevo – Veterinary Faculty
Ahmed Smajlović
; University of Sarajevo – Veterinary Faculty
Enida Članjak-Kudra
; University of Sarajevo – Veterinary Faculty
Sažetak
This study aimed to assess the microbi- ological quality of Livno cheese and milk as its raw material. It also investigated potential differences in microorganism presence and quantity between milk and cheese to under- stand the impact of milk processing on micro- biological quality. A total of 15 raw milk and 15 Livno ripened cheese samples were analysed for the presence of Salmonella spp. and Listeria monocytogenes. Detection and quantification were performed for the following microorganisms: coagulase-positive staphylococci, aerobic mesophilic bacteria (for milk samples), E. coli, Enterobacteriaceae, sulfite reducing clostridia (for cheese samples), yeasts and moulds. Salmonella spp. was not detected in any of the samples. Microbiological analy- sis of milk revealed varying levels of aerobic mesophilic bacteria, E. coli, Enterobacteriaceae, yeasts, moulds, and L. monocytogenes. Coagulase positive staphylococci were detected in only two of 15 raw milk samples. In 15 Livno cheese samples, all tested microorganisms were below detectable levels except for E. coli (found in two samples) and Enterobacteriaceae (found in three samples). Statistical tests indicated significant differences in microbial presence and quantity between milk and cheese, except for coagulase-positive staphylococci. Given the importance of cheese microbiology for food safety and consumer health, this re- search provides valuable insights into the production and quality control of this traditional Bosnian cheese.
Ključne riječi
foodborne pathogens; public health; Livno cheese; dairy industry; milk processing
Hrčak ID:
310065
URI
Datum izdavanja:
2.11.2023.
Posjeta: 222 *