engleski

Quality of artisanal hard cheeses produced in the Mediterranean area of Croatia

Over a two year period, 38 mature hard cheeses made from raw sheeps milk by traditional methods were randomly chosen in different Mrditerranean areas of Croatia.Artisanal cheeses from the Istrian peninsula, the island of Pag and Dalmatian islands were examined for the occurence of potentially pathogenic bacteria Staphiloccccus aureus, Listeria monocytogenes, and Escherichia coli 0157:H7.The results showed that none of the examined cheeses were positive to pathogenic bacteria presence, except 8 samples, were S.aureus was detected.The number of those bacteria was very low (under 100 cfu/g), with the exception of one sample, in whivh the count of S.aureus was 720 cfu/g.Significant differences between areas in chemical and organoleptic characteristic of cheeses were estimated. No significant differences were observed in the counts of lipolytic and proteolytic bacteria.

raw sheep milk; artisanal cheesees; mediterranean area; pathogenic

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