Microbial Changes on Full and Reduced Fat Edam Cheese during Maturation

抄録

The objective of this research was to determine the microflora of full fat and reduced fat Edam cheese during maturation. Reduced fat (16% fat) and full fat (28% fat) Edam cheese was stored up to 20 weeks at 6℃ after manufacture. The cheeses were analyzed for pH, moisture, total solids, fat and protein content. Reduced fat cheese had higher protein and water content than full fat. We determined total bacteria, lactococci, and lactobacilli counts of reduced and full fat cheese during 5 months of ripening. Results revealed that total bacteria counts were about 1.9×10⁵/g at one day for reduced fat cheese and 8×10⁶/g for full fat cheese. Total counts decreased during maturation in both cheeses. Initial lactococcal counts were about the same in both products.