Session

Agriculture, Food Science and Technology

Description

Sharri cheese is a traditional hard, fatty and salty type of cheese produced in Sharri, Gora, Opoja and Shtirpca towns in the Sharr Mountains region. Sharri cheese is produced by processing sheep milk, cow milk or their mixture. The aim of this study was to determine the microbiological quality of traditionally and industrially produced Sharri cheese. In total 58 samples of cheese were examined. Staphyloccocus aureus was positive in 57 samples. In a research for Eschericia coli, 34 samples showed result from 1x10¹/mL to 4.5x10⁶/mL. According to our results, Sharri cheese can carry risk for foodborne pathogens and these results are important for public health.

Keywords:

Sharri, microbiology, Staphylococcus aureus, Escherichia coli

Session Chair

Fidan Feka

Session Co-Chair

Emine Daci/ Fisnik Lahu

Proceedings Editor

Edmond Hajrizi

ISBN

978-9951-550-19-2

First Page

18

Last Page

23

Location

Pristina, Kosovo

Start Date

26-10-2019 1:30 PM

End Date

26-10-2019 3:00 PM

DOI

10.33107/ubt-ic.2019.406

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Oct 26th, 1:30 PM Oct 26th, 3:00 PM

A research of some pathogen microorganisms in Traditional Sharri Cheese

Pristina, Kosovo

Sharri cheese is a traditional hard, fatty and salty type of cheese produced in Sharri, Gora, Opoja and Shtirpca towns in the Sharr Mountains region. Sharri cheese is produced by processing sheep milk, cow milk or their mixture. The aim of this study was to determine the microbiological quality of traditionally and industrially produced Sharri cheese. In total 58 samples of cheese were examined. Staphyloccocus aureus was positive in 57 samples. In a research for Eschericia coli, 34 samples showed result from 1x10¹/mL to 4.5x10⁶/mL. According to our results, Sharri cheese can carry risk for foodborne pathogens and these results are important for public health.