[Hygienic and microbiological quality of starters and coagulants used in the production of sheep's milk cheese].

The hygienic level of the raw materials is prevailing in the determination of microbial quality of finished product in food production. Not all alimentary products have the same possibilities of being contaminated. They develop, with a series of intermediate passages, from products that can not be contaminated to products that can be easily attached from micro-organisms. It is essential to locate the points of possible pollution and monitor them with appropriate modalities for a good quality of finished products. The "starters" and "coagulants" of dairy industry may be carrier of microbial pollution if they are improperly handled during the processing and storage. 202 samples of starters and 128 of coagulants, produced by large and small industries have been examined in this work. Total viable count, total Coliforms, anaerobic bacteria and Yeasts have been determined. A quantitative valuation has been also carried out above the lactic bacteria in all samples of starters. The starters results have shown a clean quantitative difference between the industrial products and natural cultures about the lactic microflora value, as well as more high frequency of pollution in samples in which lactic acid bacteria were found below standard. Among the coagulants, no microbial pollution has been detected in the commercial enzymes, whereas serious hygienic problems have shown up in the "rennets"; they have also presented an high anaerobic bacteria number/gr. of product. According to the related data, the AA. think starters and coagulants can have not unfavourable influence on dairy production only is some hygienic operations requirements are followed in their preparation.