Professional paper

Microbial contamination of equipments and supplies used in semi-hard cheese production

Emilija Stojanović ; Mlekara "Odžačanka", Odžaci
R. Žakula
Marija Škrinjar

Abstract

The microbiological contamination of equipments and supplies used in the manufacture of trapist cheese was investigated. The experiments were carried out through all seasons of one year. The results indicate that the surface of dairy equipments and supplies was contaminated with bacteria and moulds in various extent during the year. The highest viable counts of microorganisms was found during the winter and the lowest in summer. The dominate bacterial population were conforms and Staphylococcus. The main moulds were Penicillium species.

Keywords

semi-hard cheese; microbial contamination of equipments and supplies

Hrčak ID:

104621

URI

https://hrcak.srce.hr/104621

Publication date:

2.4.1987.

Article data in other languages: croatian

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