摘要：Robiola di Roccaverano is a Protected Designation of Origin soft cheese made with goat’s milk, produced in Piedmont region (Italy) The peculiarities of this cheese are: i) the use of the raw milk, ii) the addition of a Natural Milk Starter, iii) the application of traditional techniques of production and iv) the localization of the dairies in rural area All these aspects influence the microbial flora of final product and make interesting its investigation Samples were collected at different moment of the cheese making process and during the different seasons In this preliminary study, the safety and the hygiene parameters of the production were evaluated Lactic acid bacteria, moulds and yeasts involved in cheesemaking process were also enumerated Pathogens were not found in all samples and the counts of coagulase positive staphylococci were within the standard of law The enumeration of microorganisms of technological interest demonstrated that, nevertheless the artisanal manufacturing process applied, the dairy was able to standardize the final products.
关键词：Robiola di Roccaverano; Lactic acid bacteria; Mould; Yeast; Safety
