Nutritive and bacteriological analysis of different types of cheese

Abstract

In the present investigation five cheese samples were collected and their pH and moisture contents were determined which was found to vary from 6.0 to 6.5 and 35.0-40.0% respectively. Major nutritional factors protein (1N NaOH soluble) and fat (chloroform soluble) of the samples were also analyzed and found 57.9 to 100.0 mg/g protein and 15-25% fat. The samples showed higher number of total bacterial count (5.3×10⁴ - 2.9×10⁷cfu/g) than the load of Lactobacilli (1.9x10⁵ cfu/g) and Streptococci (2.1x10⁵cfu/g). All the isolates were grouped into six on the basis of their morphological and cultural features. Six isolates were selected on the basis of their morphological, cultural, physiological and biochemical characteristics. An attempt was made to identify the isolates. They were found to belong to the three genera viz. Bacillus (S₁X₃, S₁X₈, S₂Y₁, and S₂Y₂), Staphylococcus (S₁X₇) and Planococcus (S₁X₁₁). They were provisionally identified as Bacillus fastidiosus (S₁X₃); B. sphaericus (S₁X₈); B. brevis (S₂Y₁); B. aminovorans (S₂Y₂); Staphylococcus saprophyticus (S₁X₇) and Planococcus citreus (S₁X₁₁).The selected isolates were screened for their efficacy in terms of curd and cheese production.

DOI: http://dx.doi.org/10.3329/cujbs.v4i1.13393

The Chittagong Univ. J. B. Sci.,Vol. 4(1&2):99-105, 2009