Effect of Yoghurt Starter Culture and Pasteurization on Some Pathogenic Microorganisms in Domestic Soft Cheese

  • Abdulbaset Kufah Abdullah al-Jubouri Department of Food Science, College of Agriculture, Tikrit University
  • Atallah Hameed Abdulghani

Abstract

This work was conducted to determine the microbial contamination in soft cheese processed in laboratory. Pure yoghurt starter culture consists of Lactobacillus ‎bulgaricus‏ ‏and Streptococcus thermophillus and domestic starter of ‎yoghurt were used in making of soft cheese in laboratory. Both ‎starters were individually added to raw and pasteurized cheese milk before adding ‎rennet. Samples of manufactured soft cheeses were stored at 7°C for 1, 7, 14 and 21 days. The results showed an increase in the total aerobic count in all treatments to which the starter cultures were added. Yeasts & molds count was lower in pasteurized milk cheese compared to raw milk cheeses. Coliform count was observed to increase more rapidly in raw milk cheese in comparison with pasteurized milk cheese. Escherichia coli and Staphylococcus aureas were not found in pasteurized milk cheese, in contrast with raw milk cheese in which their counts rose rapidly during storage especially in control raw milk cheese. Influence of pure yoghurt starter culture was higher on microbial load in soft cheese compared to domestic starter.

Published
Mar 23, 2019
How to Cite
AL-JUBOURI, Abdulbaset Kufah Abdullah; ABDULGHANI, Atallah Hameed. Effect of Yoghurt Starter Culture and Pasteurization on Some Pathogenic Microorganisms in Domestic Soft Cheese. Tikrit Journal for Agricultural Sciences مجلة تكريت للعلوم الزراعية, [S.l.], v. 18, n. 3, p. 34-40, mar. 2019. ISSN 2664-0597. Available at: <http://tujas.tu.edu.iq/index.php/ph/article/view/195>. Date accessed: 25 sep. 2022.