Tham W A, Hajdu L J, Danielsson-Tham M L
Department of Food Hygiene, Faculty of Veterinary Medicine, SLU, Uppsala, Sweden.
Epidemiol Infect. 1990 Feb;104(1):87-100. doi: 10.1017/s095026880005456x.
The bacteriological quality of 198 ripened soft or semi-soft goat cheeses obtained from dairy farms and the retail trade was investigated. The cheeses were examined for total counts of aerobic bacteria, coliform bacteria (37 and 44 degrees C respectively), enterococci, coagulase positive staphylococci, Bacillus cereus and Clostridium perfringens. Cheeses obtained from dairy-farms were also determined for pH value. In terms of all tests performed, cheeses made of heat-treated milk with starter culture had the best prospects for fulfilling the criteria for 'fit for consumption'. Cheeses made of raw milk without starter culture made up the most unsatisfactory group from a food-hygiene point of view. Bacteriological guidelines for on-farm manufactured goat cheese are suggested.
对从奶牛场和零售行业获取的198份成熟软质或半软质山羊奶酪的细菌学质量进行了调查。检测了这些奶酪中的需氧菌总数、大肠菌群（分别在37摄氏度和44摄氏度下）、肠球菌、凝固酶阳性葡萄球菌、蜡样芽孢杆菌和产气荚膜梭菌。还测定了从奶牛场获得的奶酪的pH值。就所有进行的测试而言，使用经过热处理的牛奶和发酵剂制作的奶酪最有希望符合“适合食用”的标准。从食品卫生的角度来看，用生牛奶且无发酵剂制作的奶酪是最不合格的一组。建议了农场生产山羊奶酪的细菌学指导方针。
