Table 3.
Organisms in commercial cheese separated by product.
| Cheese | Region (Type) | Source | Analyzed microorganisms | Count (log CFU/g) | Age | CP* | References |
|---|---|---|---|---|---|---|---|
| Afuega'l Pitu | Spain | Traditionally manufactured | Total viable bacteria count | 8.06 | 60 days | 2 | Cuesta et al., 1996 |
| Lactococci | 6.77 | ||||||
| Leuconostocs | 6.76 | ||||||
| Lactobacilli | 8.01 | ||||||
| Armada* | Spain | Traditionally manufactured | Aerobic Mesophiles | 4.39–8.14 | 16 weeks | 2 | Tornadijo et al., 1995 |
| Lactococci | 4.17–6.38 | ||||||
| Lactobacilli | 4.19–8.09 | ||||||
| Leuconostocs | 3.38–7.58 | ||||||
| Asiago | Italy (Asiago Allevo) | Commercial sample | Meso. streptococci | 5.7 | 3–10 months | 1 | Gatti et al., 1999 |
| Therm. streptococci | 8.9 | ||||||
| Meso. lactobacilli | 4.5 | ||||||
| Therm. lactobacilli | 7.2 | ||||||
| Blue Cheeseb | United States | Retail | Total plate count | 7.32 | Within shelf life | 1 | Genigeorgis et al., 1991 |
| Brie | Italy | Commercial samples | Meso. streptococci | 5.3 | 1–2 months | 1 | Gatti et al., 1999 |
| Therm. streptococci | <3 | ||||||
| Meso. lactobacilli | n.d.** | ||||||
| Therm. lactobacilli | <3 | ||||||
| South Africaa | Commercially manufactured | LAB | 7–8.8 | 8 weeks | 8 | Viljoen et al., 2003 | |
| Burgos | Spain | Retail | LAB | 4.6–8.8 | Time of purchase | 36 | Garcia et al., 1987 |
| Cabrales | Spain | Obtained from manufacturers | Aerobic mesophiles | 7.45–8.36 | 90 days | 2 | Flórez et al., 2006 |
| Lactococci | 7.44–8.12 | ||||||
| Lactobacilli | 5.85–7.15 | ||||||
| Leuconostoc spp. | 5.40–6.14 | ||||||
| Obtained from manufacturersc, d | Total viable count | 6.8–7.9 | 120 days | 2 | Nuñez, 1978 | ||
| Streptococci | 3.5–5.9 | ||||||
| Leuconostocs | 3–3.8 | ||||||
| Lactobacilli | 3.2–6.5 | ||||||
| Yeast+Molds | 4.1–7.2 | ||||||
| Camemberta | South Africa | Commercially manufactured | LAB | 7.6–8.5 | 8 weeks | 8 | Viljoen et al., 2003 |
| Cheddar | Ireland | Commercially manufactured | L. paracasei | 8 | 39 weeks | 3 | Fitzsimons et al., 2001 |
| Irelandc | Obtained from manufacturer | NSLAB*** | 1.70–6.90 | 8 weeks | 8 | Jordan and Cogan, 1993 | |
| NSLAB | 6.15 | 52 weeks | 2 | ||||
| U.S.e | Traditionally manufactured with commercial starter culture | Lactobacillus | 5.1 | 180 days | – | Madkor et al., 2000 | |
| Colbyb | United States | Retail | Total plate count | 7.6 | Within shelf life | 1 | Genigeorgis et al., 1991 |
| Comte | Francef | Obtained from manufacturer | Lb. paracasei | 6.28–7.59 | 168–280 days | 4 | Depouilly et al., 2004 |
| Lb. rhamnosus | 5.37–6.9 | ||||||
| Switzerlandc g | Commercially manufactured | Thermophilic streptococci | 6.75 | 24 weeks | 3 | Bouton et al., 1998 | |
| Thermophilic lactobacilli | 7 | ||||||
| Facultative heterofermentative lactobacilli | 7.5 | ||||||
| Propionibacteria | 7.75 | ||||||
| Danbo | Denmark | Industrially manufactured | Lactococcus | 5.76 | 6 weeks | 1 | Gori et al., 2013 |
| Lactobacillus | 5.82–5.87 | ||||||
| Edam | Egypt (Edam-like cheese)h | Manufactured with commercial starter culture | Total viable bacteria count | 7.76 | 15 weeks | 1 | Ayana and El-Deeb, 2016 |
| Italy | Commercial samples | Meso. streptococci | 2.9 | 1–2 months | 1 | Gatti et al., 1999 | |
| Therm. streptococci | 4.3 | ||||||
| Meso. lactobacilli | 5.8 | ||||||
| Therm. lactobacilli | 5.3 | ||||||
| Feta | Greece | Obtained from manufacturerb | LAB | 6.1 | 60 days | 1 | Alexopoulos et al., 2017 |
| Retaili | Lactobacillus | 5.95–7.19 | >60 days | 4 | Rantsiou et al., 2008 | ||
| Lactococcus | 4.18– < 5 | ||||||
| Iran (Probiotic feta) | Commercially manufactured | Lactobacillus acidophilus | 6.7 | Did not specify | 1 | Mohammadmoradi et al., 2015 | |
| Bifidobacterium lactis | 6.7 | ||||||
| Fontina | Italy | Commercial sample | Meso. streptococci | 8.3 | 3–10 months | 1 | Gatti et al., 1999 |
| Therm. streptococci | 8.3 | ||||||
| Meso. lactobacilli | 4.6 | ||||||
| Therm. lactobacilli | 8.6 | ||||||
| Italy (Fontal) | Commercial samples | Meso. streptococci | <3 | 1–2 months | 1 | Gatti et al., 1999 | |
| Therm. streptococci | 5.2 | ||||||
| Meso. lactobacilli | <3 | ||||||
| Therm. lactobacilli | 4.4 | ||||||
| Galotyrih | Greece | Retail | Total viable count | 8.03 | Time of purchase | 1 | Samelis and Kakouri, 2007 |
| Lactobacilli | 7.55 | ||||||
| Lactococci | 8.11 | ||||||
| Gorgonzola | Italy | Commercial sample | Meso. streptococci | 3.5 | 3–10 months | 1 | Gatti et al., 1999 |
| Therm. streptococci | 7.4 | ||||||
| Meso. lactobacilli | 3.1 | ||||||
| Therm. lactobacilli | 6.4 | ||||||
| Obtained from manufacturerd | Total mesophilic bacteria | 7.36–7.56 | 86 days | 1 | Gobbetti et al., 1997 | ||
| S. thermophilus | 7.85–7.92 | ||||||
| Lb. delbrueckii subsp. bulgaricus | 3.67–5.77 | ||||||
| Mesophilic lactobacilli | 5.57–5.69 | ||||||
| Lactococci | 7.73–7.87 | ||||||
| Mold | 6.81–7.44 | ||||||
| Gouda | Belgiumk | Commercially manufactured | Total microflora count | 5.8 | 42 days | 1 | Messens et al., 1999 |
| LAB | 7.1 | ||||||
| Lactococcus lactis | 6.1 | ||||||
| Belgium (Bellie)c | Commercial starter culture | Enterococcus | 6.45–6.90 | 12 weeks | 1 | Van Hoorde et al., 2008 | |
| Lactobacillus | 6.3–7.3 | ||||||
| Lactococcus | 7.2–7.7 | ||||||
| Leuconostoc | 7.4–7.6 | ||||||
| Belgium (Dulses)c | Commercial starter culture | Enterococcus | 6.40–6.55 | 12 weeks | 1 | Van Hoorde et al., 2008 | |
| Lactobacillus | 6.90–7.20 | ||||||
| Lactococcus | 7.50–7.70 | ||||||
| Leuconostoc | 7.60–7.90 | ||||||
| South Africa | Commercially manufactured | Lactobacillus | 8.96 | 32 days | 1 | Welthagen and Viljoen, 1998 | |
| Lactococcus | 9.1 | ||||||
| Total plate count | 9.04 | ||||||
| Gubbeenl | Germanym | Traditionally manufactured with commercial starter culture | Total bacterial count | 7.3 | 16 days | 1 | Mounier et al., 2006 |
| Grana Padano | Italyn | Commercially manufactured | Lactobacillus | 4.94–6.22 | 9 months | 1 | Monfredini et al., 2012 |
| Lactococcus | 3.15–6.05 | ||||||
| Italy | Commercial samples | Meso. streptococci | <3 | >1 year | 3 | Gatti et al., 1999 | |
| Therm. streptococci | <3 | ||||||
| Meso. lactobacilli | <3 | ||||||
| Therm. lactobacilli | <3 | ||||||
| Italy | Commercial samples | Meso. streptococci | <3 | 3 days ripened | 1 | Gatti et al., 1999 | |
| Therm. streptococci | <3 | ||||||
| Meso. lactobacilli | 4.4 | ||||||
| Therm. lactobacilli | 7 | ||||||
| Italyf | Obtained from manufacturer | Lactobacillus | 4.53 | 13 months | 6 | Santarelli et al., 2013 | |
| Total viable count | 7.11 | ||||||
| Havarti | Denmark (Pasteurized milk havarti) | Traditionally manufactured | Lactococcus | 5.69 | 12 weeks | 1 | Gori et al., 2013 |
| Lactobacillus | 3.65–5.54 | ||||||
| Denmark (Raw milk Havarti) | Traditionally manufactured | Lactococcus | 7.56 | 12 weeks | 1 | Gori et al., 2013 | |
| Lactobacillus | 6.45–7.75 | ||||||
| Livarot | France | Retail | Total bacteria count | 8.58 | Does not specify | 1 | Mounier et al., 2009 |
| Yeast | 6.38 | ||||||
| Limburgerb | United States | Retail | Total plate count | 7.98 | Within shelf life | 1 | Genigeorgis et al., 1991 |
| Manchego | Spain | Retail | LAB | 4.6–10.03 | Time of purchase | 36 | Garcia et al., 1987 |
| Manufactured with commercial starter culturec | Lactococcus | 5.9 | 150 days | 1 | Poveda et al., 2003 | ||
| Lactobacillus | 5.5 | ||||||
| Monterey Jackb | United States | Retail | Total plate count | >6.0–8.62 | Within shelf life | 4 | Genigeorgis et al., 1991 |
| Mozzarella | Italy | Commercial Samples | Meso. streptococci | 6.3 | < 20 days | 1 | Gatti et al., 1999 |
| Therm. streptococci | 7.6 | ||||||
| Meso. lactobacilli | 4.3 | ||||||
| Therm. lactobacilli | <3 | ||||||
| Italy (Buffalo milk) | Retail | LAB | 4.82 | Within expiration date | 18 | Pisano et al., 2016 | |
| Italy (Mozzarella Bufala) | Commercial samples | Meso. streptococci | 5.6 | < 20 days | 1 | Gatti et al., 1999 | |
| Therm. streptococci | 5.6 | ||||||
| Meso. lactobacilli | 4.8 | ||||||
| Italy (Mozzarella Bufala Campana) | Local markets | LAB | 4.0–7.8 | Within shelf life | 3 | Devirgiliis et al., 2008 | |
| Italy (Cow milk) | Commercially manufactured with commercial starter | Therm. lactobacilli | 4.6 | 15 days | 1 | De Angelis et al., 2008 | |
| Meso. lactobacilli | 4.81 | ||||||
| Streptococcus | 7.85 | ||||||
| Enterococcus | 3.87 | ||||||
| Italy (Cow milk) | Retail | LAB | 7.08 | Within expiration date | 14 | Pisano et al., 2016 | |
| Muensterb | United States | Retail | Total plate count | 4.53 | Within shelf life | 1 | Genigeorgis et al., 1991 |
| Parmesan | Italy (Parmigiano Reggiano) | Obtained from manufacturer | LAB | 7.52 | 150 days | 15 | Coppola R. et al., 2000 |
| Italy (Parmigiano Reggiano) | Commercially manufactured | LAB | 6.18 | 2 months | 1 | Gatti et al., 2008 | |
| LAB | 2.3 | 24 months | |||||
| Italy (Parmigiano Reggiano) | Commercial samples | Meso. streptococci | <3 | >1 year | 1 | Gatti et al., 1999 | |
| Therm. streptococci | <3 | ||||||
| Meso. lactobacilli | <3 | ||||||
| Therm. lactobacilli | <3 | ||||||
| Puzzone di Moenao | Italy | Traditionally manufactured | Lactobacillus | 7.1–7.7 | 3 months | 2 | Franciosi et al., 2008 |
| Lactococcus | 7.5–7.7 | ||||||
| Pecorino Romano | Italy | Commercial sample | Meso. streptococci | 3.5 | 3–10 months | 1 | Gatti et al., 1999 |
| Therm. streptococci | 5.5 | ||||||
| Meso. lactobacilli | 3.7 | ||||||
| Therm. lactobacilli | 3 | ||||||
| Provolone | Italy (Piquant provolone) | Commercial sample | Meso. streptococci | 2.5–3.4 | 3–10 months | 2 | Gatti et al., 1999 |
| Therm. streptococci | 5.4–8.3 | ||||||
| Meso. lactobacilli | 2.8– < 3 | ||||||
| Therm. lactobacilli | 5.5–7.2 | ||||||
| Italy (Sweet provolone) | Commercial sample | Meso. streptococci | < 3–4.3 | 3–10 months | 2 | Gatti et al., 1999 | |
| Therm. streptococci | 4.5–7.1 | ||||||
| Meso. lactobacilli | <3 | ||||||
| Therm. lactobacilli | < 3–7.1 | ||||||
| Queso Frescop | Mexico | Obtained from manufacturer | Mesophilic streptococci | 6.85–9.07 | Within 5 days of manufacturer | 6 | Renye et al., 2008 |
| Thermophilic streptococci | 5.04–9.02 | ||||||
| Mesophilic lactobacilli | 7.13–8.99 | ||||||
| Thermophilic lactobacilli | 5.01–9.01 | ||||||
| Leuconostoc | 5.86–9.23 | ||||||
| Enterococcus | 5.05–7.91 | ||||||
| Serranol | Brazil | Retail | Lactococcus | 8.60–9.10 | Within shelf life | 10 | Delamare et al., 2012 |
| Lactobacillus | 7.95–9.10 | ||||||
| Stilton | United Kingdomq | Retail | Mesophilic LAB | 8.87 | Within shelf life | 16 | Ercolini et al., 2003 |
| Lactobacillus | 7.76 | ||||||
| Mesophilic streptococci | 8.97 | ||||||
| Mesophilic, anaerobic LAB | 8.85 | ||||||
| United Kingdom (blue-veined raw milk cheese)d | Obtained from manufacturer | LAB | 6.90–7.41 | After aging (12 weeks) | 1 | Yunita and Dodd, 2018 | |
| Lactobacillus | 4.85–6.18 | ||||||
| Lactococcus | 7.83–8.65 | ||||||
| Swissc, r | France | Traditionally manufactured | Propionibacteria | 7.5–7.6 | 24 weeks | 2 | Demarigny et al., 1996 |
| Facultatively heterofermentative Lactobacillus | 7.4–7.9 | ||||||
| Thermophilic streptococci | 3.0–5.6 | ||||||
| Thermophilic lactobacilli | 2.6–5.9 | ||||||
| Swiss Gruyere | Italy | Commercial sample | Mesophilic streptococci | <3 | >1 year | 1 | Gatti et al., 1999 |
| Thermophilic streptococci | <3 | ||||||
| Mesophilic lactobacilli | <3 | ||||||
| Thermophilic lactobacilli | <3 | ||||||
| Tilsit | Austria | Obtained from manufacturer | Total bacterial count | 8.4–9.7 | 21 days | 13 | Eliskases-Lechner and Ginzinger, 1995 |
*
CP, Commercial Products.
**
n.d., not determined.
***
NSLAB, non-starter LAB count.
a
Winter and summer cheese analyzed on surface and in center.
b
Did not support L. monocytogenes surface growth when enumerated.
c
Interpreted from graph.
d
Surface and interior of cheese was analyzed.
e
Lactobacillus count of control cheese (not adjunct culture added).
f
Lb. rhamnosus and Lb. paracasei were the only microorganisms enumerated in all 4 CP.
g
Average of CP.
h
The control from an Edam-like cheese experiment of goat's diet.
i
3 of 4 CP reported “not applicable” (< 5 log cfu/g).
jIndustrial Cheese with commercial starter cultures
k
Pressure treatment of 0.1 MPa.
l
Only licensed cheeses analyzed.
m
Measurement of bacterial growth on cheese surface.
n
Grana Trentino cheese; Measurements from middle section and core.
o
Winter and summer cheese at 30°C.
p
Raw and pasteurized milk cheese.
q
Reported as average of triplicate agar plates.
rRaw and microfiltered milk reported.