Table 1.
Enumeration of molds from various sources in cheese ripening rooms across different dairy farms in Korea
| Isolation source | Microbial counts1) (CFU/cm2, CFU/plate)2) | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|
|
| ||||||||||
| A3) | B | C | D | E | F | G | H | I | J | |
| Room floor | ND | 2.3×101 | 6.7×100 | 5.9×102 | 1.5×101 | NC | 5.1×101 | 2.6×101 | 1.3×101 | 0.2×100 |
| Room wall | ND | 8.0×100 | 5.3×100 | 1.5×103 | 0.2×100 | 1.6×102 | 0.7×100 | ND | 0.1×100 | 0.7×100 |
| Cheese board | 0.3×100 | 1.9×103 | 1.5×101 | 1.0×103 | 1.0×101 | NC | 2.6×102 | 5.3×100 | 3.2×101 | 0.1×100 |
| Room air | 5.8×101 | 6.6×100 | 1.1×101 | 4.1×101 | 6.6×100 | 2.3×101 | 4.8×102 | 2.7×102 | 3.0×102 | 3.8×101 |
| Cheese-rind | ND | ND | 0.3×100 | 1.4×101 | 0.2×100 | 3.1×100 | 3.1×104 | 4.8×100 | 4.7×101 | 1.1×101 |
| Cheese-core | ND | ND | ND | ND | ND | ND | ND | ND | ND | ND |
ND, not detectable; NC, not counted (denotes too few colonies to estimate).
1)
Values are mean of three replicates of each sample.
2)
Surface area, CFU/cm2; air borne fungus, CFU/plate.
3)
Dairy farms located in provinces of Jeonbuk (B, F), Jeonnam (A, D, J), Gyeongnam (E, G), Chungnam (C) Gyeonggi (H) and Gangwon (I). The cheese types from farms A, E, G, H and J, Gouda; while B, C, D, I, Cheddar and Gouda; and F, Cheddar.