Microbiological Risks of Cheese Color Defects

Galina Sviridenko; Marina Zakharova; Evgeniya Uskova

doi:10.21603/2073-4018-2024-3-3

UDC

MICROBIOLOGICAL RISKS OF CHEESE COLOR DEFECTS Microbiological Risks of Cheese Color Defects

АА Аа

Published in Cheese- and buttermaking · Pages 33–43 · Rubric: Original article

DOI: https://doi.org/10.21603/2073-4018-2024-3-3

Received: 01.08.2024 Accepted: 26.08.2024 Published: 17.09.2024 Language of publication: RUS

Authors

Galina Sviridenko

Marina Zakharova

Evgeniya Uskova

Galina Sviridenko

Academic degree: doctor of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation · Uglich

Marina Zakharova

Academic degree: candidate of technical sciences

All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS Russian Federation

Evgeniya Uskova

All-Russian Scientific Research Institute of Butter and Cheese Production, Gorbatov Federal Research Center for Food Systems Russian Federation · Uglich

ABSTRACT

Aerobic Bacillus bacteria, yeasts, and micrococci are pigment-forming microorganisms responsible for color defects in cheese production. The article describes their environment, industry-related characteristics, types of defects they cause, and various color violations in commercial cheeses. The research featured domestic cheeses with yellow and red surface spots that appeared during industrial ripening and storage. Pigment-forming microorganisms developed on cheese surface at a low ripening temperature, high concentration of table salt, and critically low oxygen. Pigment-forming microflora proved to enter cheese from milk, brine, or production environment, e.g., water, air, and processing equipment, dry and succulent feeds being the main source of milk contamination with spore-forming aerobic bacteria, yeast, mold fungi, etc. Contamination of raw milk, milking equipment, and air environment with micrococci was primarily associated with cows’ udder and skin. Cheese production presupposes low-temperature heat treatment of raw milk, which means possible residual microflora in pasteurized milk. As a result, the total count of mesophilic aerobic and optionally anaerobic microorganisms, i.e., the potential pigment formers, was to stay below 104 CFU/cm3. Yeast and spore-forming Bacillus microorganisms demonstrated the acceptable level of ≤102 CFU/cm3 in milk intended for cheesemaking. If their total count exceeded 103 CFU/cm3, it indicated high microbiological risks of cheese appearance defects. The microflora responsible for discoloration of cheese surface was represented by yeast, micrococci, aerobic spores, or their combinations.

KEYWORDS

cheese, spore-forming aerobic microorganisms, micrococci, yeast, spoilage, pigmentation, appearance defects

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Sviridenko G. M., Zakharova M. B., Uskova E. E. Microbiological Risks of Cheese Color Defects // Cheese- and buttermaking. 2024. no. 3. pp. 33-43. DOI: https://doi.org/10.21603/2073-4018-2024-3-3. (Date of access 09.09.2026).

MLA

Galina Sviridenko, Zakharova M. B., Uskova E. E.. "Microbiological Risks of Cheese Color Defects." Cheese- and buttermaking.3 (2024): 33-43. DOI: https://doi.org/10.21603/2073-4018-2024-3-3.

APA

Sviridenko G. M., Zakharova M. B., Uskova E. E. (2024). Microbiological Risks of Cheese Color Defects. Cheese- and buttermaking(3), 33-43. https://doi.org/10.21603/2073-4018-2024-3-3

Chicago

Galina Sviridenko, Zakharova M. B., Uskova E. E.. "Microbiological Risks of Cheese Color Defects." Cheese- and buttermaking, no. 3 (2024): 33-43. https://doi.org/10.21603/2073-4018-2024-3-3.

WIKI

{{cite journal | author = Sviridenko G. M., Zakharova M. B., Uskova E. E. | title = Microbiological Risks of Cheese Color Defects | journal = Cheese- and buttermaking | year = 2024 | issue = 3 | pages = 33-43 | doi = 10.21603/2073-4018-2024-3-3 }}

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MICROBIOLOGICAL RISKS OF CHEESE COLOR DEFECTS Microbiological Risks of Cheese Color Defects

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