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KMID : 0380620230550030266
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Korean Journal of Food Science and Technology
2023 Volume.55 No. 3 p.266 ~ p.270
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Microbiological safety and physicochemical analysis of cheese samples imported to South Korea
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Lee Jin-Joo
Kim Sang-Oh
Kim Sang-Soon
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Abstract
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In this study, we investigated the microbiological safety and physicochemical properties of 14 cheese samples imported to South Korea. MRS and M17 media were used to identify and isolate lactic acid bacteria (LAB). The levels of LAB varied depending on the type of cheese, whereas “non-detectable” (ND) results were observed for Brie and Gouda cheese samples. When Escherichia coli, coliform, and aerobic bacterial counts were analyzed to identify the microbiological safety, 2.64 log CFU/mL of coliforms were detected in one of the mozzarella samples. The pH values of cheese sourced from goats were significantly lower than that of other types of cheese showing a value of 3.99, and the moisture content of aged cheese was significantly lower than that of unaged cheese. The results of this study provide microbial profiles and physicochemical data for imported cheese samples.
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KEYWORD
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Imported cheese, Lactic acid bacteria, Microbiological safety, Physicochemical analysis, Indicator microorganisms
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