L'effet de la température de stokage sur la qualité microbiologique et physico chimique de petit-suisse

Abstract

This work for the purpose of to study the storage temperature effect on the microbiological and physic-chemical quality of fresh cheese like “Petit Suisse”. 94 samples were analyzed. Microbiological analysis of fresh cheese stored at 4 ° C have shown satisfactory results, against the samples stored at room temperature have shown a very high bioburden as weathering germs mentioned as its unsatisfactory quality contribution by the standards Algeria (JORA, 1998), which raises us from non-compliance with optimal refrigeration conditions of cheese in the shops. Also bad handling conditions and hygiene during production or inherent quality of the milk used in their manufacture. Regarding research pathogens, results showed the total absence of these organisms in all samples analyzed. On the physic-chemical level, the results obtained samples have shown that the parameters studied were significantly different at 37 ° C compared to 4 ° C