商业生产的松软干酪的大肠菌群和保质期

L.A. Roth, L.F.L. Clegg, M.E. Stiles
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引用次数: 13

摘要

对艾伯塔省4个商业奶牛场白软干酪的大肠菌群含量和限制保质期的微生物进行了研究。结果显示,48个样品中有23个(48%)在生产结束时所含大肠菌群超过了食品和药物管理局规定的“每克不超过10个大肠菌群”的限量。结果表明,限制白干酪保质期的主要微生物是酵母和霉菌。在奶酪制作过程中,人们普遍忽视了良好的卫生措施,这是大肠菌群数量和产品保存质量差的主要原因。
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Coliforms and Shelf Life of Commercially Produced Cottage Cheese

The coliform content and the microorganisms limiting shelf life of cottage cheese from four commercial dairies in Alberta was studied. The results indicated that 23 out of 48 samples (48%) contained coliforms in excess of the Food and Drug Directorate's limit of “not more than ten coliforms per gram”, at the end of manufacture. It was hown that the principal microorganisms limiting the shelf life of the cottage cheese were the yeasts and molds. The general disregard for sound sanitary practices during cheese making was indicated as the prime cause for coliform counts and poor keeping quality of the product.

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