Rate of Potentially Pathogenic Bacteria in Fresh Soft Cheeses Made on Small Dairy Farms in Serbia

This study investigated the rate of potentially pathogenic bacteria in fresh soft cheeses made on small dairy farms in Serbia. This type of cheese is made on individual farms from cow, sheep and goat milk. White fresh cheeses from mountain villages of Serbia are economically important for these areas. The purpose of this study was to investigate the micro flora of white cheeses with special emphasis on the interaction between the potentially pathogenic bacteria and starter lactic acid bacteria involved in the fermentation of the cheeses depending on their geographical origin. The most frequently isolated pathogenic microorganisms were Enterococci (log count 7.95), Micrococaceae (log count 8.66), yeasts (log count 5.48) and moulds (log count 1.87). Moulds were more frequently present in samples taken during summer and winter. The most frequently isolated moulds were: Penicilllium spp. 35%, Alternaria spp. 11% and Cladosporium spp. 17% during summer, and Penicillium spp. 23% and Rhizopus spp. 15.4% during autumn. The most frequently isolated lactic acid bacteria were Lactobacillus casei ssp. casei.