Microbiological and physicochemical analysis of traditional Rugova cheese
Session
Agriculture, Food Science and Technology
Description
The aim of this study was the evaluation of microbial and physicochemial parameters during production and maturation of traditional Rugova cheese. Samples were collected from different points of Rugova region and transported to the laboratory under constant cooling conditions. The average number of total mesophilic bacteria was 5.1 x 10 8 cfu/ml in milk and 2.4 x 10 8 cfu/gr in maturated cheese. The number of lactic acid bacteria in milk and cheese were 3.5 x 10 6 cfu/ml, respectively 1.7 x 10 8 cfu/gr. All physicochemical parameters in milk and cheese have been within the allowed values for milk and cheese and in accordance with the standards used by the Institute of Public Health of Kosovo.
Keywords:
Rugova region, cheese, physicochemial parameters
Session Chair
Kastriot Pehlivani
Session Co-Chair
Violeta Lajqi Makolli/ Ismet Babaj
Proceedings Editor
Edmond Hajrizi
ISBN
978-9951-437-96-7
Location
Lipjan, Kosovo
Start Date
31-10-2020 9:00 AM
End Date
31-10-2020 10:30 AM
DOI
10.33107/ubt-ic.2020.179
Recommended Citation
Ajazi, Flutura C.; Gecaj, Rreze M.; Kurteshi, Kemajl; Koraqi, Hyrie; and Vehapi, Idriz, "Microbiological and physicochemical analysis of traditional Rugova cheese" (2020). UBT International Conference. 21.
https://knowledgecenter.ubt-uni.net/conference/2020/all_events/21
Microbiological and physicochemical analysis of traditional Rugova cheese
Lipjan, Kosovo
The aim of this study was the evaluation of microbial and physicochemial parameters during production and maturation of traditional Rugova cheese. Samples were collected from different points of Rugova region and transported to the laboratory under constant cooling conditions. The average number of total mesophilic bacteria was 5.1 x 10 8 cfu/ml in milk and 2.4 x 10 8 cfu/gr in maturated cheese. The number of lactic acid bacteria in milk and cheese were 3.5 x 10 6 cfu/ml, respectively 1.7 x 10 8 cfu/gr. All physicochemical parameters in milk and cheese have been within the allowed values for milk and cheese and in accordance with the standards used by the Institute of Public Health of Kosovo.