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Aerobic Microflora and Physico-chemical Properties of Some Local and Foreign Cheese

M. R. Khan
Department of Botany, University of Dhaka, Dhaka-1000, Bangladesh

M. M. Hoque
Department of Microbiology, University of Dhaka, Dhaka-1000, Bangladesh.

F. Rahman
Department of Botany, University of Dhaka, Dhaka-1000, Bangladesh

M. L. Saha
Department of Botany, University of Dhaka, Dhaka-1000, Bangladesh

Abstract/ Executive Summary:

Aerobic microbial loads and some physico-chemical properties of the local and some foreign cheese were studied. The bacterial counts of the local and foreign cheese smaples ranged from 2.4 x 107 to 5.3 x 107 cfu/g and 2.0 x 103 to 1.0 x 105 cfu/g, respectively. The pH and moisture of the samples were 6.2 to 6.4 and 35.4 to 43.4%, respectively. Soluble protein and fat contents of local cheese were more or less similar to that of foreign samples. The identified bacteria were Bacillus alvei, B. coagulans, B. circulans, B. subtilis, B. acidocaldarius and Micrococcus varians.

Keywords: Aerobic micraflora, Properties, Cheese

Location: Dhaka New Market, Dhaka

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Cheese

Objectives:

The present investigation was aimed at enumerateing the aerobic microflora associated with the local and foreign cheese as well as to find out physico-chemical properties of the smaples.

Methodology:

Local cheese samples were collected from the retailers of Dhaka New Market, while foreign samples were gift from friends and relatives who are residents in USA and came for a short visit. The pH of the samples was determined by using a pH meter. For the determination of moisture, a portion of the sample was taken in a dry aluminium cup and the initial weight was recorded. The sample was then dried at noo c till constant weight. The percentage of moisture was calculated according to the following equation. % of moisture = (Initial weight - Final weight) / Amount of sample taken (g) x 100 The amount of soluble protein was estimated by the method of Lowry. Egg albumin was used as standard protein. The fat content was estimated by Gerber method. The bacteial count as well as isolation were carried out by serial dilution plate technique. Nutrient agar medium was used throughout the study. Biochemical tests were carried out as described in Microbilogical methods and bacterial isolates were identified following Bergeys Manual of Systematic Bacteriology. For testing the effects of pH and temperature on bacterial growth, the isolates were grown over a wide range of pH (4.5 - 11.5) and temperature (5 - 65°C) using phosphate buffer and nutrient broth.

Source of Information: Dhaka Univ. J. Bioi. Sci. 9( 2): 199-202, 2000 (July), ISSN 1021-2484

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

These results are consistent to that reported by Cosentino et al. who also found high frequency of Bacillus spp. contamination in sardinian dairy products. In another investigation, Garcia et al. reported the presence of Micrococcus uarians in the ewe's milk. All the isolates showed better growth at pH 6.5. Most of the isolates grew at 40°C which is a prerequisite condition for better coagulation of milk protein. The microorganisms other than Lactobacillus spp. associated with cheese might play a considerable role in the production and ripening of cheese. Therefore, further research is needed to find out the relationship of these organisms on the production and quality of cheese.

Knowledge Management: Journal