Book Description:
This book discusses numerous problems occurring in relation to microbiological quality of lactic acid cheese. Lactic acid cheese constitutes the source of various nutritive substances, which results in a possibility of allochthonous micro-flora to grow despite the presence of starter micro-flora. One of the issues discussed herein comprised the results of microbiological research depending on tvarog packing system. The influence of the packing system on surface micro-flora population was assessed. Moreover, the problem of growth of enterococci and LAB (Lactic Acid Bacteria) populations depending on stage of tvarog production as well as the packing system are also raised. The issue of interactions occurring among micro-organisms that re-infect tvarogs and the influence of these interactions on the growth of individual micro-organisms was also discussed.

The author presents also the possibility to apply JMTPH computer program for assessment of the dynamics of changes of tvarog micro-organisms during product storage. Another chapter includes assessment of the influence of lactic acid bacteria on the behaviour of individual groups of micro-organisms occupying tvarog surface, depending on packaging hermetic properties. It was also very important to assess the safety of tvarogs in the context of a possibility of enterotoxin synthesis in conditions of various packing systems.

Table of Contents:
Preface

Introduction, pp. 1-2

Microbiological Quality of Tvarogs and Cottage Cheese, pp. 3-8

The Dynamics of Changes of Facultative Anaerobic Micro-Flora in Lactic Acid Cheese, pp. 9-14

Packing as a Factor Determining the Product Quality, pp. 15-22

Assessment of Interactions Occurring among Tvarog Micro-Flora in Model Conditions, pp. 23-32

The Influence of Hermetic Packing on Starter Micro-Flora at High Contamination Level of Tvarogs, pp. 33-38

Investigation of Interactions in Tvarogs of High Micro-Flora Contamination Level, pp. 39-46

Characteristics of Interactions Occurring Among Micro-Organisms in Hermetically-Packed Tvarogs, pp. 47-50

Development of Mathematical Model for Evaluation of Quality of Lactic Acid Cheese, pp. 51-58

The Influence of Interactions Among Micro-Organisms on Physico-Chemical Properties of Lactic Acid Cheese Stored in Refrigerating Conditions, pp. 59-64

Safety of Lactic Acid Cheese, pp.65-72

Development of the Program for Evaluation of Staphylococci Growth, pp. 73-76

Survival Rate of Staphylococci on the Surface of Tvarogs and the Synthesis of Enterotoxin During Storage, pp. 77-84

Methods of Optimising Quality of Tvarogs, pp. 85-96

Conclusion, pp. 97-98

Index, pp. 109