CHANGES IN SELECTED PARAMETERS OF STEAMED CHEESE DURING STORAGE

Abstract

Parenica is a steamed, lightly smoked or unsmoked cheese wound into roll. The aim of this work was to evaluate selected microbiological and chemical parameters of smoked and unsmoked parenica cheeses from industrial and farm dairy after production and after 7 days of storage at 6 °C. Yeasts and molds, as an indicator of hygiene production conditions, were cultivated for 5 days on DRBC agar at 25 °C. The dry matter content was determined by drying to constant weight. Determination of NaCl was performed using the Chloride Analyzer 926. Counts of yeasts in unsmoked cheeses after production were comparable and reached average value 1.65 log CFU.g-1 from farm dairy and 1.57 log CFU.g-1 from industrial dairy. Yeasts weren´t detected in samples of smoked cheeses from the farm dairy, however their presence was found in 50% of smoked cheeses from industrial dairy with average value 2.67 log CFU.g-1. Average count of yeasts in unsmoked cheeses from the farm dairy after storage was 3.48 log CFU.g-1 and 2.04 log CFU.g-1 from industrial dairy (yeasts were present in 83.3% of cheeses). The molds appeared in cheeses only sporadically after storage. Dry matter content in all analyzed samples was in accordance with value declared by the producers. No samples of unsmoked parenica cheeses and only 33% of smoked parenica cheeses from farm dairy were in accordance with declared content NaCl (2%). 33% of the unsmoked cheeses and 25% of smoked cheeses from an industrial dairy were in accordance with declared data (NaCl 1.8%).