Studio sulle variazioni microbiologiche di campioni refrigerati di mozzarelle

The microbiological variations of samples of refrigerated mozzarella cheese stored at 4°C for about 4 weeks were analised. The results showed an increase for total coliforms, fecal coliforms and Escherichia coli. It was used the Most Probable Number (MPN) method; this is a statistical multi-step assay to estimate the number of organisms present consulting statistical tables. Moreover, they have been isolated psychrotrophic strains of: Aeromonas hydrophila, Hafnia alvei, Proteus vulgaris, Vibrio fluvialis, Vibrio mimicus, Citrobacter freundii, Providencia rettgeri, Pseudomonas fluorescens, Enterobacter aerogenes, Enterobacter agglomerans. The microbiological quality of samples analised was unsatisfactory, especially near expiry date, therefore it was suggested to eat such cheese immediately after having bough it.