Microbiological characteristics of Batzos, a traditional Greek cheese from raw goatʹs milk Original Research Article

The changes of microbial flora in Batzos, raw goatʹs milk cheese, were studied during ripening, throughout the whole lactation season in nine cheese batches manufactured three in each, winter, spring and summer. High counts of Enterobacteriaceae and coliforms were recorded early in ripening, but their levels decreased significantly (P<0.05) on ripening and storage. Lactic acid bacteria predominated over the other microbial groups throughout ripening, during the whole lactation season. It seems possible, that high NaCl content of the cheese was the main agent that regulated the microbial survival. No significant differences were observed in the counts related to the season when the cheeses were ripened and stored. However, the season affected the composition of the lactic microflora. Thus, in winter enterococci were abundant, while in spring and summer lactobacilli isolates were found more frequently. Lactococcus lactis subsp lactis was the most frequently isolated species in the cheese and its use as starter seems promising.