The most diverse genus was Penicillium

All of the isolates showed strong inhibitory activity against Penicillium sp.. These isolates were found on the surface of sheep cheese during the ripening process.

Traditionally, raw milk is pasteurized to kill bacteria and to prevent spoilage. This process can affect the flavor of the cheese. It can also modify the activity of the starter microorganisms. These changes can affect the taste and texture of the cheese. It can also alter the indigenous enzymes in milk.

The purpose of this study was to evaluate the effect of milk pasteurization on the microbial flora and sensory properties of two semi-hard cheeses. The first part of each batch of milk was pasteurized at 65 degC for 30 minutes. The second part of each batch was not pasteurized. This second part was added to a cheese mould with a dry salt and manually kneaded for 5 minutes. This was done to achieve a uniform texture. The mould was then turned over daily until the crust was hard.

The total microbial count was significantly reduced after heat treatment of the milk. All microbial groups were affected. Non-LAB groups showed a drop of 100 CFU/g, while LAB groups increased by 1.6-log CFU/g. It was surprising to see the rapid growth of LAB even in the absence of commercial starters. It is possible that the non-controlled microbial flora is responsible for the spoilage of cheeses.

Originally from Somerset, England, Cheddar is an iconic cheese that is known worldwide. It is a cheese that is made with the milk of Jersey cows, which have high amounts of protein. It has a soft, buttery texture that is often used in recipes.