Microbiological and chemical characteristics of pasta filata type cheese from raw ewe milk, using thermophilic and mesophilic starters

The aims of this study were a) to produce mozzarella type cheese from raw ewe milk at both high and low temperatures; b) to verify the effect of vacuum packaging on the microbiological characteristics of a low moisture pasta filata cheese. In the colder season, the use of both thermophilic and mesophilic starters allowed the reduction of the curd acidification time as compared to the use of thermophilic starters. The microbiological characteristics were not affected by the different acidification times. Pathogens and hygiene markers microorganisms were undetected in both group of mozzarella cheese. No differences were found for Enterobacteriaceae and coliform counts. Instead, the proteolysis marker was higher at a longer curd acidification. The decreasing of microorganisms used as hygiene markers as well as Enterobacteriaceae and coliforms present in milk and curd was observed in both groups of mozzarella cheese, It could be a result of the thermal effect of the stretching phase. Low moisture pasta filata cheese upon storage under vacuum for 40 days, according to microbiological results, is free of risks for consumer health.