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  • 标题:Safety and quality of farm fresh goat’s cheese in the Czech Republic
  • 本地全文:下载
  • 作者:Janštová B. ; Dračková M. ; Cupáková Š.
  • 期刊名称:Czech Journal of Food Sciences
  • 印刷版ISSN:1212-1800
  • 电子版ISSN:1805-9317
  • 出版年度:2010
  • 卷号:28
  • 期号:1
  • 页码:1-8
  • DOI:10.17221/210/2008-CJFS
  • 出版社:Czech Academy of Agricultural Sciences
  • 摘要:The composition and selected physical and chemical parameters of 44 samples of fresh goat cheeses produced on a farm in the Czech Republic were determined. The following average values were obtained for the parameters analysed: pH 4.87 ± 0.14, titratable acidity (SH) 98.09 ± 4.93, dry matter 46.83 ± 1.57%, fat in dry matter 52.74 ± 5.24%, sodium chloride (NaCl) 2.08 ± 0.54%, and a w 0.979 ± 0.007. All samples showed excellent sensory characteristics and their compositions corresponded to those declared by the producer. Microbiological tests were used for the detection of Enterobacteriaceae spp., lactic acid bacteria, Escherichia coli, Enterococcus spp., Staphylococcus aureus, Bacillus cereus, Salmonella spp. and Listeria monocytogenes . Under the applicable regulations, the analysed fresh goat’s cheeses were microbiologically safe and had the appropriate physical and chemical characteristics.
  • 关键词:goat’s cheese; farm; physical and chemical parameters; composition; microbiological safety
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