Original scientific paper
Analysis of variables that influence microbiological quality in fresh cheese production
Brankica Sobota Šalamon
; NaturaLab d.o.o. Ispitni laboratorij za kontrolu kakvoće, Kolodvorska 21 B, Đurđevac, Hrvatska
Rajka Božanić
Jasminka Dobša
Abstract
In this research variables which influence microbiological quality in fresh cheese productionwith respect to yeasts and moulds were analyzed. Since yeasts and moulds do not survive the process of pasteurization their isolation in the final product is a result of their supplemental contamination during fermentation and whey drainage. Following variables were monitored: total number of aerobic
mesophilic bacteria AMB in rinsing water, total number of yeasts and moulds in rinsing water, total number of AMB in pasteurized milk, total number of AMB in air and total number of yeasts and moulds
in air. These variables were analysed by methods of descriptive statistics, principal component analysis, and the method of artificial intelligence - decision tree. By the method of principal component analysis it is shown that the greatest impact on the quality of the final product have variables connected to microbiological cleanness of air. The method of decision tree has resulted in determination of new internal standards for total number of AMB and yeasts and moulds in the air.
Keywords
microbiological quality; principal components analysis; decision tree; fresh cheese; production
Hrčak ID:
62551
URI
Publication date:
22.12.2010.
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