Selected Microbiological Properties of Kashar Cheese Samples Preserved with Potassium Sorbate

Figures & data

Table 1 The microbiological characteristics of the milk samples (log cfu/ml).

		Cooled raw cows' milk
Microbiological characteristics	Raw cows' milk	12 h	24 h
TAMB	7.90	7.67	8.04
LAB	6.26	4.52	6.51
Coliforms	4.83	5.38	5.41
S. auerus	2.30	2.63	2.85
Psycrotrophs	3.54	4.11	5.94
TAMB: Total aerobic mesophilic bacteria; LAB: Lactic acid bacteria.

Table 2 The microbiological characteristics of Kashar cheeses (log cfu/g).

Experiment milk	K sorbate treatments	Ripening (days)	TAMB	LAB	Coliform	S. aureus	Proteolytics	Lipolytic	PB	Yeast and mould
Raw cows' milk	Control	2 (raw)	7.15	3.98	2.88	1.54	3.88	4.64	3.81	4.94
		30	8.41	6.30	1.74	2.32	4.30	5.11	2.48	6.79
		60	8.62	5.98	1.65	1.18	4.67	5.74	3.79	5.41
		90	7.88	6.11	1.65	1.00	6.52	5.40	4.32	1.58
		Mean	8.01 ± 0.57	5.59 ± 0.94	1.98 ± 0.52	1.51 ± 0.51	4.84 ± 1.01	5.22 ± 0.40	3.60 ± 0.68	4.68 ± 1.92
	DP	2 (raw)	7.62	4.18	2.20	1.00	4.30	3.82	4.04	4.66
		30	8.26	6.68	1.00	1.40	6.08	4.78	2.65	6.59
		60	7.80	6.34	1.00	1.00	4.70	5.45	3.18	4.65
		90	8.59	6.20	1.30	1.00	6.26	5.85	4.61	5.95
		Mean	8.07 ± 0.38	5.85 ± 0.98	1.38 ± 0.49	1.10 ± 0.17	5.33 ± 0.85	4.97 ± 0.77	3.62 ± 0.76	5.47 ± 0.84
	S	2 (raw)	8.70	4.70	2.90	1.40	3.34	3.97	3.00	4.52
		30	8.11	5.60	1.00	1.74	5.11	4.65	2.20	4.85
		60	9.00	6.15	1.00	1.40	4.20	5.20	3.26	4.30
		90	7.98	6.08	1.65	1.18	5.30	5.04	4.38	4.11
		Mean	8.45 ± 0.42	5.63 ± 0.58	1.64 ± 0.78	1.43 ± 0.20	4.49 ± 0.78	4.72 ± 0.48	3.21 ± 0.78	4.44 ± 0.27
	DS	2 (raw)	6.45	3.68	2.64	1.00	3.85	4.52	2.60	3.62
		30	7.72	6.34	1.00	1.00	5.78	4.76	2.32	4.45
		60	7.53	6.30	2.00	1.00	5.53	5.43	3.72	3.68
		90	7.59	6.46	1.00	1.00	5.48	6.04	3.41	4.15
		Mean	7.32 ± 0.51	5.70 ± 1.17	1.66 ± 0.70	1.00 ± 0.00	5.16 ± 0.77	5.19 ± 0.60	3.01 ± 0.57	3.97 ± 0.34
For 12 hours  at 4 ± 0.1°C	Control	2 (raw)	8.15	4.66	2.40	1.48	3.95	3.53	3.94	5.32
		30	8.45	5.78	2.18	1.78	5.34	5.23	3.49	5.72
		60	7.95	7.23	2.15	1.18	5.82	5.87	4.40	5.08
		90	7.72	6.00	1.95	1.18	6.56	5.49	4.62	6.59
		Mean	8.07 ± 0.27	5.92 ± 0.91	2.17 ± 0.16	1.40 ± 0.25	5.42 ± 0.95	5.03 ± 0.89	4.11 ± 0.43	5.68 ± 0.57
	DP	2 (raw)	7.78	4.89	2.00	2.04	3.67	3.34	4.04	5.41
		30	7.59	5.85	1.74	1.00	5.51	5.32	2.67	5.65
		60	7.70	6.66	1.30	1.00	5.04	5.48	4.49	4.58
		90	8.11	5.62	1.00	1.00	4.84	5.51	4.30	6.74
		Mean	7.80 ± 0.20	5.75 ± 0.63	1.51 ± 0.39	1.26 ± 0.45	4.76 ± 0.68	4.91 ± 0.91	3.88 ± 0.71	5.60 ± 0.77
	S	2 (raw)	8.18	3.48	2.85	1.60	3.61	4.04	4.11	3.49
		30	8.04	5.74	1.00	1.74	4.98	5.61	4.78	5.04
		60	9.15	8.11	1.74	1.00	4.72	5.66	4.49	4.85
		90	8.23	6.18	1.18	1.00	5.86	4.95	4.30	4.93
		Mean	8.40 ± 0.44	5.88 ± 1.65	1.69 ± 0.72	1.34 ± 0.34	4.79 ± 0.80	5.07 ± 0.66	4.42 ± 0.25	4.58 ± 0.63
	DS	2 (raw)	7.49	3.81	1.60	1.00	4.54	3.54	3.08	4.97
		30	8.11	4.88	1.00	1.00	5.00	4.53	2.67	5.23
		60	7.49	6.61	1.00	1.00	4.45	5.36	3.48	3.65
		90	8.11	6.95	1.00	1.00	6.32	5.04	4.43	4.54
		Mean	7.80 ± 0.31	5.56 ± 1.28	1.15 ± 0.26	1.00 ± 0.00	5.08 ± 0.75	4.62 ± 0.69	3.41 ± 0.65	4.60 ± 0.60
For 24 hours  at 4 ± 0.1°C	Control	2 (raw)	7.34	3.72	3.43	2.90	4.00	4.63	4.70	4.86
		30	8.28	5.74	1.00	1.28	5.58	4.83	3.85	5.93
		60	9.00	5.58	1.54	1.00	4.89	5.34	4.32	5.38
		90	7.78	6.99	1.88	1.18	6.41	5.79	4.63	5.45
		Mean	8.10 ± 0.62	5.51 ± 1.17	1.96 ± 0.90	1.59 ± 0.76	5.22 ± 0.89	5.15 ± 0.45	4.37 ± 0.34	5.40 ± 0.38
	DP	2 (raw)	9.11	5.20	3.45	1.54	3.51	3.36	3.15	4.11
		30	8.00	6.30	1.00	1.30	4.68	5.70	2.85	4.71
		60	7.62	6.70	1.60	1.00	3.85	5.79	4.41	5.40
		90	7.28	6.11	1.00	1.00	6.08	5.77	4.64	4.85
		Mean	8.00 ± 0.69	6.08 ± 0.55	1.76 ± 1.00	1.21 ± 1.21	4.53 ± 0.99	5.16 ± 1.04	3.76 ± 0.78	4.77 ± 0.46
	S	2 (raw)	7.23	3.34	2.18	3.04	4.15	3.90	3.81	4.08
		30	7.81	5.68	2.41	1.00	4.79	5.41	2.26	4.15
		60	8.08	6.57	1.00	1.00	5.38	5.00	3.48	4.45
		90	7.93	5.26	1.00	1.00	5.20	5.59	4.61	4.86
		Mean	7.76 ± 0.32	5.21 ± 1.18	1.65 ± 0.65	1.51 ± 0.88	4.88 ± 0.47	4.98 ± 0.66	3.54 ± 0.85	4.38 ± 0.31
	DS	2 (raw)	7.88	4.38	2.23	1.00	3.20	3.08	3.94	3.89
		30	7.76	5.85	1.00	1.74	4.36	4.34	1.74	4.76
		60	7.26	5.70	1.65	1.30	5.71	4.65	3.46	4.54
		90	7.61	6.08	1.00	1.00	4.95	5.32	4.48	4.46
		Mean	7.62 ± 0.23	5.50 ± 0.66	1.47 ± 0.51	1.26 ± 0.30	4.56 ± 0.92	4.35 ± 0.81	3.41 ± 1.03	4.41 ± 0.32
DP: Dipped plunge: S: spraying; DS: dry salting; TAMB: Total aerobic mesophilic bacteria; LAB: Lactic acid bacteria; PB: Psychrotroph bacteria.