The elements of the methodology for evaluation of microbiological risks at analysis of raw materials for the processed cheese manufacturing

The article deals with microbiological risks associated with raw materials, which are used for the production of processed cheese. The results of studies of the bacterial contamination of raw materials intended for melting, of the effect of emulsifying salts, of the melting temperature of the cheese mass and of the temperature of storage of the finished product on the basic micro ora of raw materials and the finished product are presented. The levels of microbiological risks from different groups of microorganisms present in raw materials are shown for the quality of the finished product. An algorithm for detecting the level of microbiological risks, the source of which is various types of raw materials used in the production of processed cheese, is given.

processed cheese, microbiological risks, raw materials, spore aerobic microorganisms, spore anaerobic microorganisms