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. 1990 Feb;104(1):87–100. doi: 10.1017/s095026880005456x

Bacteriological quality of on-farm manufactured goat cheese.

W A Tham 1, L J Hajdu 1, M L Danielsson-Tham 1
PMCID: PMC2271728  PMID: 2106443

Abstract

The bacteriological quality of 198 ripened soft or semi-soft goat cheeses obtained from dairy farms and the retail trade was investigated. The cheeses were examined for total counts of aerobic bacteria, coliform bacteria (37 and 44 degrees C respectively), enterococci, coagulase positive staphylococci, Bacillus cereus and Clostridium perfringens. Cheeses obtained from dairy-farms were also determined for pH value. In terms of all tests performed, cheeses made of heat-treated milk with starter culture had the best prospects for fulfilling the criteria for 'fit for consumption'. Cheeses made of raw milk without starter culture made up the most unsatisfactory group from a food-hygiene point of view. Bacteriological guidelines for on-farm manufactured goat cheese are suggested.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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