Biolcati Federica, Bottero Maria Teresa, Dalmasso Alessandra
Department of Veterinary Science, University of Turin, Italy.
Ital J Food Saf. 2019 Dec 5;8(4):8574. doi: 10.4081/ijfs.2019.8574.
Robiola di Roccaverano is a Protected Designation of Origin soft cheese made with goat's milk, produced in Piedmont region (Italy). The peculiarities of this cheese are: i) the use of the raw milk, ii) the addition of a Natural Milk Starter, iii) the application of traditional techniques of production and iv) the localization of the dairies in rural area. All these aspects influence the microbial flora of final product and make interesting its investigation. Samples were collected at different moment of the cheese making process and during the different seasons. In this preliminary study, the safety and the hygiene parameters of the production were evaluated. Lactic acid bacteria, moulds and yeasts involved in cheese-making process were also enumerated. Pathogens were not found in all samples and the counts of coagulase positive staphylococci were within the standard of law. The enumeration of microorganisms of technological interest demonstrated that, nevertheless the artisanal manufacturing process applied, the dairy was able to standardize the final products.
罗卡韦拉诺罗布约拉奶酪是一种受原产地保护的软质山羊奶酪，产于意大利皮埃蒙特地区。这种奶酪的特点是：i）使用生牛奶，ii）添加天然乳发酵剂，iii）采用传统生产工艺，iv）乳品厂位于农村地区。所有这些方面都会影响最终产品的微生物菌群，因此对其进行研究很有意义。在奶酪制作过程的不同阶段以及不同季节采集了样本。在这项初步研究中，评估了生产过程中的安全性和卫生参数。还对参与奶酪制作过程的乳酸菌、霉菌和酵母菌进行了计数。所有样本中均未发现病原体，凝固酶阳性葡萄球菌的计数符合法律标准。对具有技术意义的微生物的计数表明，尽管采用了手工制作工艺，但乳品厂仍能够使最终产品标准化。
