Ripening-induced changes in microbial groups of artisanal Sicilian goats’ milk cheese

Abstract

Changes in the microbial flora of “Caprino dei Nebrodi”, a raw goat’s milk cheese produced in Sicily, were studied during ripening. From 2 batches of cheese, 4 samples were taken at day 0, 2, 15, and 30 of ripening. Also, samples of curd and milk used in the manufacturing process were analyzed. By the end of the ripening process (day 30), high log₁₀ cfu/g were found for Lactobacilli (7.20), Lattococci (7.10), and Enterococci (7.00), whereas counts of Enterobacteriaceae (3.91), Escherichia coli (3.30), and Staphylococcus (3.89) were found to be lower. The study provides useful information on the microbiological properties of “Caprino dei Nebrodi” cheese, and the results obtained suggest that in order to increase the quality of this artisanal product, it is necessary to improve the sanitary conditions of milking and cheese-making. The study was intended as a preliminary step towards the isolation and identification of bacterial species found in this type of goat’s cheese.

Key words:

• Goat’s cheese
• aw milk
• Microbiological changes