MICROBIOLOGICAL ASSESSMENT OF SHARRI CHEESE PRODUCED UNDER TRADITIONAL AND INDUSTRIAL CONDITIONS

Authors

  • Ismail Ferati State University of Tetova, Faculty of Food Technology and Nutrition, Gostivar, Macedonia
  • Bizena Bijo Agriculture University of Tirana, Veterinary Medicine , Tirana, Albania
  • Xhezair Idrizi State University of Tetova, Faculty of Food Technology and Nutrition, Gostivar, Macedonia
  • Namik Durmish State University of Tetova, Faculty of Food Technology and Nutrition, Gostivar, Macedonia
  • Gafur Xhabiri State University of Tetova, Faculty of Food Technology and Nutrition, Gostivar, Macedonia

DOI:

https://doi.org/10.19044/esj.2013.v9n6p%25p

Abstract

Sharri cheese is produced from sheep milk. The production of this cheese is an early tradition in the region of Sharri. The traditional from is produced from unpasteurized milk. Recently, this type of cheese is produced in industrial conditions. The purpose of this paper is to evaluate and compare the microbiological situation of Sharri cheese, produced in traditional and in industrial conditions. Throughout this study, we have investigated the effect of some physical and chemical parameters upon on Staphylococcus coagulase positive and aerob mesophilic bacteria. in Sharri cheese. Considering that Staphylococcus coagulase positive is able to produce enterotoxines, samples have been analysed for the presence of toxins – VIDAS.

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Published

2013-02-28

How to Cite

Ferati, I., Bijo, B., Idrizi, X., Durmish, N., & Xhabiri, G. (2013). MICROBIOLOGICAL ASSESSMENT OF SHARRI CHEESE PRODUCED UNDER TRADITIONAL AND INDUSTRIAL CONDITIONS. European Scientific Journal, ESJ, 9(6). https://doi.org/10.19044/esj.2013.v9n6p%p

Issue

Vol. 9 No. 6 (2013): ESJ February Edition

Section

Articles

License

This work is licensed under a Creative Commons Attribution 4.0 International License.