The Microfloras of Traditional Greek Cheeses

Evanthia Litopoulou-Tzanetaki; Nikolaos Tzanetakis

doi:10.1128/microbiolspec.CM-0009-2012

Chapter 9 : The Microfloras of Traditional Greek Cheeses

Authors: Evanthia Litopoulou-Tzanetaki, Nikolaos Tzanetakis

Content Type: Monograph

Publication Year: 2014

Category: Food Microbiology

Book DOI: 10.1128/9781555818593

Chapter DOI: 10.1128/microbiolspec.CM-0009-2012

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Abstract:

It is commonly believed that cheesemaking started accidentally in a region of the Middle East known as the Fertile Crescent in the region of the Tigris and Euphrates rivers, some 8,000 years ago. Travelers from Asia seem to have transferred the art of cheesemaking to Europe.

Citation: Litopoulou-Tzanetaki E, Tzanetakis N. 2014. The Microfloras of Traditional Greek Cheeses, p 177-218. In Donnelly C (ed), Cheese and Microbes. ASM Press, Washington, DC. doi: 10.1128/microbiolspec.CM-0009-2012

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The Microfloras of Traditional Greek Cheeses

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Figure 1

Numbers (log10 CFU/g; mean ± standard deviation [bars]) of Enterobacteriaceae and coliforms (a) and NSLAB (b) during manufacture and storage of batzos cheese from raw ewe's and/or goat's milk made in spring and summer. d, days. doi:10.1128/microbiolspec.CM-0009-2012.f1

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Figure 2

Microflora (log10 CFU/g) in the curd of traditional feta cheese made in various areas in Greece. doi:10.1128/microbiolspec.CM-0009-2012.f2

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Figure 2

Microflora (log10 CFU/g) in the curd of traditional feta cheese made in various areas in Greece. doi:10.1128/microbiolspec.CM-0009-2012.f2

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Figure 3a

Populations (log10 CFU/g) of different microbial groups during manufacture and ripening of teleme cheese made from raw goat's milk. (a) Total aerobic count and other microbial groups; (b) NSLAB. doi:10.1128/microbiolspec.CM-0009-2012.f3

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Figure 4a

Counts (log10 CFU/g; mean ± standard deviation [bars]) during manufacture and storage of anevato cheese made throughout the whole lactation season. (a) Enterobacteriaceae and coliforms; (b) NSLAB; (c) other microbial groups. doi:10.1128/microbiolspec.CM-0009-2012.f4

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Figure 5

Distribution of NSLAB (percentage of isolates) during manufacture and storage of anevato cheese. doi:10.1128/microbiolspec.CM-0009-2012.f5

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Figure 5

Distribution of NSLAB (percentage of isolates) during manufacture and storage of anevato cheese. doi:10.1128/microbiolspec.CM-0009-2012.f5

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Figure 6a

Populations (log10 CFU/g; mean ± standard deviation [bars]) of microbial groups throughout manufacture and ripening of Graviera Kritis cheese. (a) Various microbial groups; (b) LAB. doi:10.1128/microbiolspec.CM-0009-2012.f6

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Figure 6b

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Figure 7a

Counts (log10 CFU/g; mean ± standard deviation [bars]) of NSLAB in fresh and mature orinotyri (a) and their distribution (b). (a) NSLAB; (b) distribution of genera or groups of NSLAB. doi:10.1128/microbiolspec.CM-0009-2012.f7

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Figure 7b

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Figure 8

Counts (log10 CFU/g; mean ± standard deviation [bars]) of different microbial groups at three main points of ripening of manura cheese. Gram-ve, gram negative. doi:10.1128/microbiolspec.CM-0009-2012.f8

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Figure 8

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Figure 9

Numbers (log10 CFU/g; mean ± standard deviation [bars]) of the various microbial groups on the surface and the interior of manouri cheese made in spring and summer. doi:10.1128/microbiolspec.CM-0009-2012.f9

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Figure 9

References

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Tables

The Microfloras of Traditional Greek Cheeses

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TABLE 1

Traditional Greek PDO cheeses

TABLE 1

Traditional Greek PDO cheeses

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TABLE 2

Effect of season and type of milk on the profile of the predominant NSLAB in batzos cheese ( 3 , 4 )

TABLE 2

Effect of season and type of milk on the profile of the predominant NSLAB in batzos cheese ( 3 , 4 )

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TABLE 3

NSLAB species a in feta cheese manufactured in various parts of Greece

TABLE 3

NSLAB species a in feta cheese manufactured in various parts of Greece

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TABLE 4

Species of LAB isolated from MRS agar plates exposed to the air of cheesemaking and draining-salting rooms at two creameries (A and B) making traditional Greek cheeses (mainly feta)

TABLE 4

Species of LAB isolated from MRS agar plates exposed to the air of cheesemaking and draining-salting rooms at two creameries (A and B) making traditional Greek cheeses (mainly feta)

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TABLE 5

NSLAB composition of Graviera Kritis cheese

TABLE 5

NSLAB composition of Graviera Kritis cheese

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TABLE 6

NSLAB composition grown on cheese surface and interior of manura cheese throughout ripening

TABLE 6

NSLAB composition grown on cheese surface and interior of manura cheese throughout ripening