[Microbiological studies of brynza cheese].

Studies on the changes occurring in the microflora at the time of 45-day ripening and 4-month storage of cheese produced in pitchers (earthen jugs) were performed. It was established that at the beginning of the ripening period the total number of microorganisms as well as the number of lactic acid producing microorganisms increases, but after the 15th day of ripening until the end of storage their number diminishes. At the time of ripening and storage of cheese curdled in pitchers, coliform bacteria diminish progressively. In case cheese curd is used, these bacteria vanish as soon as ripening comes to an end, while in case lactic acid or butter curd is used they vanish during the 1st month of storage. In spontaneously curdled cheese coliform bacteria vanish during the third month of storage. At the time of cheese ripening in a pitcher the yeast quantity increases, while during storage it varies. At the time of ripening fungae get into the cheese produced in pitchers and their number increases along with the ripening process.