Free Access
Table IV.
Microbial population changes (CFU·g−1) during traditional Pannerone cheese production and storage. Trials were performed in duplicate.
| Bacteria | Milk | Curd | Cheese |
|||||
|---|---|---|---|---|---|---|---|---|
| Warm room at 30 °C |
Storage at 4 °C |
|||||||
| Before moulding | 1 day | 4 days | 8 days | 12 days | 30 days | |||
| Coliforms | Mean | 7.2 × 102 | 3.6 × 103 | 2.6 × 107 | 4.0 × 104 | 1.4 × 104 | 1.0 × 104 | 1.0 × 101 |
| SDa | 8.7 × 102 | 9.1 × 103 | 3.7 × 107 | 6.5 × 105 | 1.2 × 106 | 1.3 × 105 | 9.5 × 104 | |
| E. coli | Mean | 2.0 × 102 | 5.0 × 101 | 2.9 × 105 | 1.7 × 105 | 1.5 × 105 | 5.0 × 104 | 7.3 × 104 |
| SD | 1.4 × 102 | 1.4 × 104 | 3.4 × 105 | 4.7 × 105 | 9.8 × 104 | 7.8 × 104 | 1.5 × 105 | |
| Coagulase-positive staphylococci | Mean | 1.5 × 102 | 1.5 × 102 | 6.9 × 104 | 8.8 × 103 | 1.0 × 102 | 1.0 × 101 | 1.0 × 101 |
| SD | 2.0 × 102 | 1.3 × 104 | 6.8 × 104 | 1.4 × 104 | 6.4 × 102 | 6.0 × 102 | 1.3 × 101 | |
| Enterococci | Mean | 1.7 × 101 | 1.3 × 103 | 2.8 × 105 | 5.5 × 105 | 1.1 × 106 | 1.4 × 106 | 2.5 × 105 |
| SD | 4.7 × 102 | 1.2 × 104 | 4.3 × 106 | 6.4 × 106 | 3.0 × 107 | 4.5 × 107 | 4.3 × 106 | |
| Cocci-shaped LAB | Mean | 1.2 × 104 | 2.4 × 105 | 4.7 × 108 | 1.2 × 109 | 3.5 × 108 | 1.7 × 108 | 2.0 × 107 |
| SD | 8.2 × 105 | 1.1 × 108 | 1.4 × 109 | 1.4 × 109 | 8.9 × 107 | 8.5 × 108 | 6.0 × 107 | |
| Rod-shaped LAB | Mean | 4.5 × 103 | 1.2 × 104 | 6.7 × 105 | 1.8 × 108 | 1.9 × 108 | 1.2 × 108 | 1.1 × 107 |
| SD | 6.1 × 103 | 1.5 × 104 | 2.1 × 106 | 1.7 × 107 | 1.1 × 108 | 4.2 × 107 | 2.5 × 108 | |
| Heterofermentative LAB | Mean | 1.0 × 104 | 1.0 × 105 | 1.0 × 107 | 1.0 × 107 | 1.0 × 107 | 1.0 × 107 | 1.0 × 106 |
| SD | 1.2 × 104 | 1.3 × 105 | 1.4 × 107 | 1.1 × 107 | 1.3 × 107 | 4.2 × 107 | 5.7 × 106 | |
| Lactate-fermenting clostridia spores | Mean | 2.4 × 102 | 3.6 × 100 | 3.6 × 100 | 2.3 × 101 | 2.3 × 101 | 7.5 × 101 | 2.1 × 104 |
| SD | 3.4 × 102 | 3.8 × 100 | 7.9 × 100 | 0.0 × 100 | 6.2 × 102 | 2.9 × 102 | 2.1 × 104 | |
| Propionic acid bacteria | Mean | 3.0 × 101 | 1.0 × 103 | ndb | 7.0 × 103 | nd | nd | 1.9 × 106 |
| SD | 4.1 × 101 | 1.4 × 103 | – | 9.9 × 103 | – | – | 2.0 × 106 | |
| Yeasts | Mean | 3.5 × 103 | 1.4 × 104 | 2.6 × 105 | 4.4 × 105 | 9.7 × 105 | 3.0 × 106 | 2.6 × 105 |
| SD | 1.8 × 103 | 1.3 × 103 | 5.2 × 105 | 3.8 × 105 | 1.3 × 106 | 4.2 × 106 | 3.5 × 105 | |
| Moulds | Mean | 4.8 × 102 | 1.4 × 103 | 3.5 × 102 | 6.0 × 104 | 5.0 × 104 | 4.1 × 105 | 2.6 × 105 |
| SD | 4.7 × 102 | 1.1 × 103 | 2.3 × 104 | 3.5 × 104 | 8.5 × 103 | 4.7 × 105 | 3.6 × 105 | |
| Lipolytic bacteria | Not detected in 1 g of cheese | |||||||