Persons at STU
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|Language of final thesis:||Slovak|
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|Title of the thesis:||Microbiological quality of steamed cheeses|
|Summary:||Stretched cheeses are traditional dairy products on Slovakia. In their production manual stretching of cheese curd made from raw milkis often used. Failure to comply with the proper hygienic rules may result in the proliferation of undesirable microorganisms, which may cause health complications for the consumers. In my bachelor thesis I described the microbiota of stretched cheeses. Overall, I analysed 15 samples using a dilution culture method on selective nutrient media. Based on the obtained results it can be concluded that average value of lactococci in the samples of stretched cheese reached 6.68 ±0.64 log CFU.g-1 (cv = 9.6 %). Average value of lactobacilli was 4.67 ±1.23 log CFU.g-1 (cv = 26.4 %). In addition to evaluating positive microbiota, I also focused on the presence of potential pathogens. Average value of enterococci was 4.38 ±0.72 log CFU.g-1 (cv = 21.4 %). The number of staphylococci in analysed samples reached average value 4.18 ±0.72 log CFU.g-1 (cv = 17.2 %). Average value of coliforms was 3.41 ±1.24 log CFU.g-1 (cv = 36.3 %) and number of yeasts and moulds reached average value 3.42 ±0.91 log CFU.g-1 (cv = 26.5 %). When higher levels of pathogenic microorganisms are detected that permitted by standards, hygiene and manufacturing processes need to be improved.|
|Key words:||raw milk, microorganisms, stretched cheeses|
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