Microbiological changes in a soft raw goat's milk cheese during ripening

The quantitative evolution of microflora and physicochemical characteristics of a French mold-ripened soft cheese made from raw goat's milk was studied throughout the ripening period. Similarities between the microbial changes in Camembert, a French soft cow's milk cheese and the goat's cheese were observed. Mesophilic Gram positives, mesophilic salt-tolerant bacteria, psychrotrophic salt-tolerant bacteria, and mesophilic Gram negatives were studied closely. Lactococci, Micrococci and Staphylococci showed proteolytic activities. Lactococcus was the dominant genus among the isolated Gram positives; Micrococcus and Staphylococcus were among the psychrotrophic and mesophilic salt-tolerant bacteria, respectively. Lipolytic activities were produced essentially by the salt-tolerant bacteria and the Gram negative microflora. At the end of the ripening process, the species Hafnia alvei dominated in the rind and core among the isolated Gram negative strains. (C) 1997 Elsevier Science Inc.