New and classical spoilage bacteria causing a widespread blowing in Argentinean soft- and semi hard cheeses

A. QUIBERONI,; D. GUGLIELMOTTI; J. REINHEIMER

International Journal of Dairy Technology

Wiley-Blackwell

Lugar: Oxford, United Kingdom; Año: 2008 vol. 61 p. 358 - 363

A total of 16 soft- and semi hard Argentinean cheeses, and 95 pasteurized cheese–milk samples, were analyzed for blowing-microorganisms. Lactic acid bacteria (starter microflora) resulted in high numbers (> 107 cfu/g). Coliform and yeast counts were lower than 104 cfu/g. Cremoso cheeses were blown by leuconostocs, lactobacilli and Bacillus  polymyxa. Mozzarella was spoiled by B. polymyxa and B. macerans. Semi hard cheeses were affected by spore forming (Clostridium and Bacillus), propionic and lactobacilli strains. Clostridia, Bacillus, leuconostocs and heterofermentative lactobacilli were detected in pasteurized milk. Bacillus strains were not previously associated to blowing in soft and semi hard cheeses.