Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Microbial and senzory quality of raw milk cheeses from the milk vending machines

Alžbeta Medveďová *, Adriana Studeničová, Ľubomír Valík, Ondruš Ladislav

Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava Radlinského 9, SK-812 37, Bratislava, Slovak Republic

E-mail: *

Abstract: Changes in microbial quality of lump cheeses manufactured from raw cows’ milk from milk vending machines were studied throughout 7 days of fermentation at 15 °C. The density of lactic acid bacteria, Staphylococcus aureus, Escherichia coli and coliforms were determined, continuously. Also the pH value dynamic was analyzed at the same time intervals. All together, 8 cheeses were prepared from two different vending machines in summer and in winter. Based on the results, growth dynamic of all microorganisms as well as the pH value decrease was slower in cheeses made in winter. No significant differences were observed in the maximal counts of microorganisms related to the season. However, the counts of S. aureus exceeded the EU limit 10CFU g–1 in 7 out of 8 cheeses, probably due to slow pH value descent. Also the Slovak Food Codex limit for E. coli maximal density of less than 10CFU g–1 was significantly exceeded. According to sensory evaluation, cheeses prepared in winter were less tasty and their typical odour was less distinctive. Results suggest that raw milk from milk vending machines is not suitable for direct consumption without proper thermal treatment.

Keywords: raw milk cheese, microbial safety, sensory analysis

Full paper in Portable Document Format: acs_0144.pdf

Acta Chimica Slovaca, Vol. 6, No. 1, 2013, pp. 49—54, DOI: 10.2478/acs-2013-0009