Received 12 September 2016, accepted 27 December 2016.
Most consumed cheeses in Kosovo are white brined cheeses produced mostly in traditional form. One of the most popular cheeses in this country is Sharri cheese produced in mountains called Sharri between Kosovo, Macedonia and Albania. The aim of this work was to study the effect of brine salinity (3, 6, 9 and 12%) and temperature (8 and 22°C) on microbiological parameters (total viable count, psychrophile and total lactic acid bacteria-LAB) and sensory quality of Sharri cheese. Traditional methods by using plate counts for total viable count and selective media for counting LAB are used. Molecular methods such as 16S rRNA DNA gene sequencing was used to identify LAB. The results show significant decrease in all microbiological parameters starting from total viable count, psychrophile and total LAB by increasing the brine salinity during a processing until a final product. In raw milk diversity of LAB was shown while on cheese the most dominant strain of LAB identified by 16S rRNA gene sequencing was different. In 3 and 6% of salt most dominant strain was Leuconostoc pseudomesenteroides (around 60%) followed by Lactococcus lactis, and Enterococcus faecium, while in higher concentration Enterococcus faecalis and L. garvieae became more dominant. Cheese stored on 6% and 22°C had higher scores from the panelists. The results show that, controlling the raw milk quality in microbiological aspects before processing is necessary. In same time for making Sharri cheese the recommended concentration of brine solution is 6-9% and 22°C of storage condition. By using this condition we will have under a control total viable counts, no significant changes between raw milk and final product of LAB diversity and no negative effects in human health.
Online ISSN: 1459-0263
Year: 2017, Vol. 15, Issue 1, pages 12-17.Publisher: WFL.
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