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http://dx.doi.org/10.22424/jmsb.2018.36.2.106

Microbiological Safety of Various Gouda Cheeses Produced from Raw Milk  

Choi, Cheol (Dept. of Applied Veterinary Medicine, Graduate School of Agriculture and Animal Science, Konkuk University)
Kim, Dong-Hyeon (Center for One Health, College of Veterinary Medicine, Konkuk University)
Lim, Hyun-Woo (Center for One Health, College of Veterinary Medicine, Konkuk University)
Chon, Jung-Whan (Center for One Health, College of Veterinary Medicine, Konkuk University)
Song, Kwang-Young (Center for One Health, College of Veterinary Medicine, Konkuk University)
Kim, Se-Hyung (Center for One Health, College of Veterinary Medicine, Konkuk University)
Kim, Hyunsook (Dept. of Food & Nutrition, College of Human Ecology, Hanyang University)
Seo, Kun-Ho (Dept. of Applied Veterinary Medicine, Graduate School of Agriculture and Animal Science, Konkuk University)
Publication Information
Journal of Dairy Science and Biotechnology / v.36, no.2, 2018 , pp. 106-120 More about this Journal
Abstract
Since 2018, the production and sales of ram-milk cheese ripened for over 60 days has been permitted in South Korea. Hence, this study aimed to examine the microbiological changes in 7 different types of Gouda cheese. During the aging period, traditional raw-milk Gouda Cheeses 1 and 2 did not contain Salmonella spp. during the 60-day storage period and no E. coli after 20-day storage. Coliform bacteria were not detected in Cheese 1 after 40 days; however, they were detected in Cheese 2 up to 60 days. Salmonella spp. were inhibited during the 60-day storage period in Cheese 3 (Salmonella spp.-contaminated raw-milk Gouda cheese), Cheese 4 (Cheese 3 contaminated with lactic acid bacteria DH 5 isolated from Kefir) and Cheese 5 (Cheese 3 contaminated with lactic acid bacteria DN1 isolated from Kefir). In particular, inhibition of Salmonella spp. was more prominent in Cheese 4 and Cheese 5 than in Cheese 3. During 60-day storage, Cheese 6 had a significantly reduced lactic acid bacteria. Furthermore, in Cheese 7, E. coli, E. Salmonella ssp. were rarely detected, and lactic acid bacteria were slightly greater in Cheese 7 than in other cheeses during the 60-day period. Moreover, all samples from Cheese 1 to Cheese 7 were not contaminated with Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringens, and E. coli O157:H7.
Keywords
raw milk Gouda cheese; microbial safety; Salmonella spp.-contaminated raw milk; lactic acid bacteria; 60 day ripening;
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