Aleksieva V, Kostova N, Mladenova I
Vet Med Nauki. 1985;22(3):77-83.
Microbiologic studies were carried out with a total of 136 batches of 8 assortments of softened cheese to establish the amount and composition of the microbial content of this product. It was found that the total count of mesophilic organisms of 72.8 per cent of the investigated batches reached up to 200 000/g. The content of hygiene-indicative organisms (coliforms and enterococci) was limited: 97 per cent of batches had a coli titer of 1 and over 1. The content of enterococci in 54.4 per cent of the investigated was below 100/g, and in 4.4 per cent it was over 100 000/g. No Salmonella bacteria and plasmacoagulase positive staphylococci in 25, resp., 10 g of the product were found. Contamination with sporeforming aerobic and anaerobic organisms in 72.1, resp., 91.9 per cent reached up to 1000, resp., 100 per gram of the product. The amount of proteolytic bacteria in 61.8 per cent of the batches was up to 1000/g, and in 8 per cent only--up to 100 000/g. The content of yeasts and moulds in 58.8, resp. 83.1 per cent of the batches was below 100/g.
对8种软质奶酪的136批产品进行了微生物学研究，以确定该产品微生物含量的数量和组成。结果发现，72.8%的被调查批次中嗜温菌总数达到200000/g。卫生指示菌（大肠菌群和肠球菌）的含量有限：97%的批次大肠菌滴度为1及以上。54.4%的被调查产品中肠球菌含量低于100/g，4.4%的产品中肠球菌含量超过100000/g。在25g和10g产品中分别未发现沙门氏菌和血浆凝固酶阳性葡萄球菌。72.1%和91.9%的产品中形成孢子的需氧菌和厌氧菌污染分别达到每克1000和100。61.8%的批次中蛋白水解菌数量达到1000/g，只有8%的批次达到100000/g。58.8%和83.1%的批次中酵母和霉菌含量低于100/g。
