Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods

Submitted: 24 September 2019
Accepted: 8 October 2019
Published: 5 December 2019
Abstract Views: 1095
PDF: 573
HTML: 35
Publisher's note
All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.

Authors

Robiola di Roccaverano is a Protected Designation of Origin soft cheese made with goat’s milk, produced in Piedmont region (Italy). The peculiarities of this cheese are: i) the use of the raw milk, ii) the addition of a Natural Milk Starter, iii) the application of traditional techniques of production and iv) the localization of the dairies in rural area. All these aspects influence the microbial flora of final product and make interesting its investigation. Samples were collected at different moment of the cheese making process and during the different seasons. In this preliminary study, the safety and the hygiene parameters of the production were evaluated. Lactic acid bacteria, moulds and yeasts involved in cheese-making process were also enumerated. Pathogens were not found in all samples and the counts of coagulase positive staphylococci were within the standard of law. The enumeration of microorganisms of technological interest demonstrated that, nevertheless the artisanal manufacturing process applied, the dairy was able to standardize the final products.

Dimensions

Altmetric

PlumX Metrics

Downloads

Download data is not yet available.

Citations

Supporting Agencies

this work was supported by a grant of University of Turin [ex 60%]

How to Cite

1.
Biolcati F, Bottero MT, Dalmasso A. Microbiological analysis of the Robiola di Roccaverano cheese by means of traditional culturing methods. Ital J Food Safety [Internet]. 2019 Dec. 5 [cited 2024 Dec. 14];8(4). Available from: https://www.pagepressjournals.org/ijfs/article/view/8574