Comparison of Microbiological Parameters of Fresh Goat Cheeses Produced on Farms in the Czech Republic Using Conventional and Organic Farming Method

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The paper deals with microbiological parameters of goat cheeses produced on two farms during several years. The first farm used conventional farming method with about 130 dairy goats and the second one applied organic farming method with approximately 500 dairy goats. In samples of fresh goat cheese taken in four years, there were determined the following groups of microorganisms: total count of microorganisms, lactic acid bacteria, coliform bacteria, psychrotrophic microorganisms, enterococci and micromycetes. The comparison of the average numbers of individual groups of microorganisms in cheeses showed a statistically significant difference between the farms. Microbiological quality was found worse at cheeses manufactured at the farm using organic farming method, compared with cheeses from the conventional farm. Higher numbers of coliforms, psychrotrophic microorganisms, enterococci and fungi were more frequently detected in cheeses from the organic farm. Worse microbiological quality of the cheese was also reflected in sensory properties, especially the smell, colour and consistency which was evident when preparing individual samples. … full description

Bibliographic Details

Main Author

Libor Kalhotka, 1976-

Other Authors

Jitka Přichystalová , Lenka Dostálová, Květoslava Šustová , Michaela Hůlová, Eva Burdová, Jan Kuchtík, 1958-

Document Type

Articles

Physical Description

7 ilustrací

Published in

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis. -- ISSN 1211-8516. -- Roč. 67, č. 3 (2019), s. 695-704

Subjects

FARMS

organic husbandry

NANNYGOATS

GOAT MILK

Food processing

FERMENTED PRODUCTS

CHEESE

FRESH PRODUCTS

Food quality

QUALITY CONTROLS

MICROBIOLOGICAL ANALYSIS

LACTIC ACID BACTERIA

COLIFORM BACTERIA

PSYCHROPHILIC MICROORGANISMS

ENTEROCOCCUS

FUNGI

Microorganism counting

ORGANOLEPTIC PROPERTIES

SMELL

COLOUR

CONSISTENCY

zemědělské podniky

alternativní zemědělství

organické hospodářství

kozy (samice)

kozí mléko

zpracování potravin

fermentované výrobky

sýr

čerstvé výrobky

kvalita potravin

management jakosti

mikrobiologická analýza

baktérie mléčného kvašení

koliformní baktérie

psychrofilní mikroorganismy

Enterococcus

houby

počítání mikroorganismů

organoleptické vlastnosti

pach

barva

konzistence

mikromycety

Item Description

1 graf, 6 tabulek

Bibliography

Seznam literatury na s. 702-704,