Microbiological Quality and Safety of Traditional Raw Milk Cheeses Manufactured on a Small Scale by Polish Dairy Farms
Constantine‐Richard Stefanou, Beata Bartodziejska, Magdalena Gajewska, A. Szosland-Fałtyn
Abstract
Polish raw milk artisanal cheese may pose a threat to consumer safety due to pathogen presence. The aim of this study was to assess the microbiological safety, quality and physicochemical composition of cow’s and goat’s milk fresh cheeses produced by farmers on a small scale. A total of 62 samples of six cheese types were analyzed for Listeria monocytogenes, Salmonella spp., lactic acid bacteria and coliform presence and concentration levels. The physicochemical analysis estimated energy, water, protein, fat, carbohydrate, ash and salt content. The cheeses were also tested for heavy metal contamination. Listeria monocytogenes and Salmonella spp. were not detected in any of the samples. Coliforms were present in all the goat’s milk cheeses and only in two of the cow’s milk cheeses. Low levels of cadmium, below 0.008 ppm, were detected in three of the cows’ milk samples. The raw milk cheeses studied were free of the pathogens examined and were of high nutritional value.