Microbiological research of homemade cheese in various cooling periods

Abstract

The scientific research reflected in this study aimed to investigate the microflora of fresh homemade cheese in various periods of refrigeration according to the classic microbiological laboratory conduct. The evaluations of the recorded values regarding the number of microorganisms visualized under microscopy, the microbial colonies of Streptococcus, Lactobacillus, yeast cells and conditionally pathogenic species in this fresh food product and after some refrigeration intervals recorded microbiological indices of a normal bacterial microflora.