摘要：The microbiological contamination of equipments and supplies used in the manufacture of trapist cheese was investigated. The experiments were carried out through all seasons of one year. The results indicate that the surface of dairy equipments and supplies was contaminated with bacteria and moulds in various extent during the year. The highest viable counts of microorganisms was found during the winter and the lowest in summer. The dominate bacterial population were conforms and Staphylococcus. The main moulds were Penicillium species.
关键词：semi-hard cheese; microbial contamination of equipments and supplies
