Microbiological risks at processed cheese production through the examples of coliform bacteria

The article deals with microbiological risks associated with raw materials components, technological features of the processed cheese production through the example of coliform bacteria. The article presents the results of studies on the bacterial contamination in raw materials and the influence of various melting temperatures on the level of microbiological risks. It is proved that melting regimes are sufficient to destroy coliform bacteria, and their presence in the finished product indicates either secondary contamination i.e. unsatisfactory sanitary and hygienic conditions of production or violations of technological melting regimes.

processed cheese, microbiological risks, raw materials, melting temperatures, coliform bacteria