Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d’Aspromonte produced from raw or thermized goatʹs milk Original Research Article

The aim of the present research was to monitor the microbiological and the chemical characteristics of Caprino d’Aspromonte, a cheese produced from raw or thermized goatʹs milk, to regulate, if necessary, the production process. In spring 2000, and again in summer 2000 and winter 2001, three independent batches of cheese were analysed after 0, 14 and 28 days of ripening. High logarithmic counts per gram of cheese for mesophilic coccal-shaped lactic acid bacteria (6.94–11.90), thermophilic coccal-shaped lactic acid bacteria (4.08–9.43), mesophilic lactobacilli (3.63–9.60), and thermophilic lactobacilli (2.78–8.36) were found. Coliforms, Escherichia coli, enterococci, and yeasts were considerably lower. Physico-chemical parameters such as pH (5.09–6.89), dry matter (42.69–66.97%), ether extract (19.36–34.33%), crude protein (14.25–27.21%), and chloride content (0.92–2.60%) were also determined. Micro-organisms indicating low level of hygiene were high and several cheeses failed the standards laid down by the Italian legislation. Lactic acid bacteria, cocci and rods, are the dominant microflora throughout ripening. Enterococci are two log units lower than in other goatʹs cheeses made from raw milk. The majority of the yeasts do not ferment the lactose with production of gas. To increase cheese quality, it is necessary to improve the hygiene conditions of milking, milk-storage, and cheesemaking.