THE NUMBER AND COMPOSITION OF YEASTS AND MOULDS DEVELOPING IN BEATEN CHEESE PRODUCED IN INDUSTRIAL CAPACITY

Abstract

A b s t r a c t: The changes in the number end composition of yeasts and moulds during beaten cheese production and ripening were studied. The cheese was prepared in dairy in western part of North Macedonia by using raw cows’ milk and without adding starter culture. The obtained results indicate the presence of yeasts in all stages of cheese preparation. The number of yeasts in milk was in range of 3.62–4.25 log CFU·ml–1 and has increased during dry ripening reaching maximum value of 5.91 log CFU·g-1 in the 3rd day of ripening during the 3rd producing process. The beaten cheese ripening in brine results in decreasing yeasts number reaching value of 3.60 log CFU·g-1. The yeasts isolates were determinate as Kluyveromyces marxianus, Debaryomyces hansenii, Kluyveromyces lactis, Pichia polymorpha, Pichia membranifaciens, Trichosporon pululans, Torulopsis sp., Candida sp. The moulds were not noticed in all stages during beaten cheese making and ripening. They were continuously present during dry ripening till the 15th day of brining. Isolated species were determined as Aspergillus niger, A. oryzae, Mucor mucedo, M. pusilus, Penicillium sp., Trichotecium sp., and Trichoderma viride